Boil a large pot of salted water and cook the rotini according to package instructions until al dente, about 8-10 minutes.

Drain and rinse the pasta under cold water to stop the cooking process; let it cool.

In a mixing bowl, combine cream cheese, mayonnaise, sour cream, pickle juice, and milk; blend until smooth and creamy.

In a large bowl, add the cooled pasta, chopped ham, dill pickles, and green onions; fold gently to combine.

Pour the dressing over the pasta mixture and mix until everything is evenly coated.

Garnish with additional green onions, dill, and black pepper. Serve immediately or chill for 30 minutes.