Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.

In a large mixing bowl, combine the cooled pasta, diced pickles, red onion, celery, red bell pepper, and parsley.

In a separate small bowl, whisk together mayonnaise, pickle juice, apple cider vinegar, sugar, garlic powder, salt, and black pepper until smooth.

Pour the dressing over the pasta mixture and toss gently until everything is well coated.

Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.