Bring a pot of water to a boil and cook the rotini until al dente, about 10 minutes. Drain, rinse cold under running water, and cool completely for best texture.

Beat the softened cream cheese until smooth, then whisk in mayonnaise and pickle brine until uniform. Stir in apple cider vinegar, fresh dill, garlic powder, onion powder, plus salt and black pepper until completely smooth, about 2 minutes.

In a large mixing bowl, combine the cooled rotini with the crumbled bacon, sliced dill pickles, diced red onion, chopped fresh dill, and sliced green onions. Toss gently until evenly distributed.

Pour the pickle dill dressing over the pasta mixture and toss until every piece looks coated. Mix thoroughly so the creamy dill dressing clings to the noodles.

Cover and refrigerate at least 1 hour so the pickle flavor intensifies. Keep chilled for up to 24 hours before serving.

Just before serving, toss once more and top with extra dill pickles and fresh dill. Serve cold for the best tangy bite.