Creamy Dill Pickle Pasta Salad

The first time I brought this pasta salad to a neighborhood potluck, my friend Sarah took one bite and immediately demanded the recipe. Something about that crunch of dill pickles against the creamy dressing just makes people light up. I've since learned to double the recipe because it disappears faster than you'd believe. It's become my go-to for spring gatherings and summer barbecues alike.

Last summer my sister made three different pasta salads for her annual July 4th party, and this humble dill pickle version outshone them all. Her kids, who typically reject anything with visible onions, kept sneaking back for seconds. There's something about the combination of cool peas and sharp pickles that just works on a hot day when no one wants heavy food.

Ingredients

• Ditalini pasta: The small tube shape catches the dressing in little pockets, and the texture holds up beautifully after chilling
• Dill pickles: Use your favorite brand, but refrigerator pickles give the best crunch compared to shelf-stable ones
• Frozen peas: Thaw them completely and pat dry to prevent the salad from becoming watery
• Celery: Finely chopped adds necessary crispness without overwhelming with strong flavor
• Red onion: Soak the diced onion in cold water for 10 minutes to mellow the sharp bite
• Mayonnaise and sour cream: This combination creates the perfect creamy base that coats everything evenly
• Pickle juice: The secret ingredient that ties everything together and keeps the dressing vibrant
• Dijon mustard: Just enough to add depth without making it taste like mustard potato salad
• Fresh dill: Worth seeking out, but dried works in a pinch, just use about one-third the amount

Instructions

Cook the pasta perfectly:

Boil the ditalini in well-salted water until it still has a slight bite to the center. Rinse thoroughly under cold water until the pasta feels completely cool to the touch, or it will continue cooking and become mushy.

Combine your vegetables:

Mix the cooled pasta with diced pickles, thawed peas, chopped celery, and red onion in a large bowl. Gently toss everything together so the ingredients are evenly distributed before adding the dressing.

Whisk up the creamy dressing:

In a separate bowl, combine the mayonnaise, sour cream, pickle juice, Dijon mustard, fresh dill, garlic powder, black pepper, and salt. Whisk until completely smooth and creamy, about 30 seconds.

Bring it all together:

Pour the dressing over the pasta mixture and fold gently with a large spoon until every piece of pasta and vegetable is lightly coated. Take your time with this step to avoid crushing the pasta.

Let the flavors develop:

Cover the bowl and refrigerate for at least one hour, though overnight is even better. The pasta will absorb some of the dressing, so give it a gentle stir before serving and add a splash more pickle juice if needed.

Garnish and serve:

Sprinkle with additional fresh dill right before serving to add a pop of green color. The salad is best served cold, so keep it on ice if you're bringing it to an outdoor gathering.

Save

My grandmother kept a jar of pickle juice in her refrigerator specifically for making dressings and marinades. Now whenever I open a new jar of pickles, I save that brine like liquid gold. This pasta salad is exactly the kind of thing she would have loved—unpretentious, packed with flavor, and guaranteed to empty the bowl.

Make It Your Own

I've discovered that swapping half the mayonnaise for Greek yogurt creates a lighter version that's just as creamy. Sometimes I add diced sharp cheddar cheese when I want something more substantial, or diced cucumber for extra crunch. The beauty of this recipe is how well it adapts to whatever you have on hand.

Perfect Pairings

This pasta salad shines alongside grilled chicken thighs, barbecue sandwiches, or as part of a larger spread with potato salad and coleslaw. The bright pickle flavor cuts through rich meats and balances out sweeter sides. I've also served it as a light lunch on its own with some crusty bread and butter.

Storage and Serving Tips

The salad will keep well in the refrigerator for up to four days, though the pasta will absorb more dressing as it sits. When you're ready to serve leftovers, stir in a tablespoon of mayonnaise and a splash of pickle juice to bring back the creamy consistency. Never leave it at room temperature for more than two hours, especially on hot days.

• Use a glass storage container rather than plastic to preserve the fresh flavors
• Add any delicate ingredients like fresh herbs or cheese right before serving
• If transporting to a party, pack the salad in a cooler with ice packs

Save

Whether you're feeding a crowd or just meal prepping for the week, this pasta salad has a way of making ordinary days feel a little more festive.

Recipe Q&A

→ Can I make this pasta salad ahead of time?

Yes, this salad actually improves after refrigeration. Make it up to 24 hours ahead and store covered in the refrigerator. The flavors meld beautifully as it chills.

→ What pasta shapes work best for this salad?

Ditalini, macaroni, rotini, or small shells work perfectly. The key is choosing shapes that catch the creamy dressing and mix well with the diced vegetables.

→ How can I make this lighter?

Substitute Greek yogurt for the sour cream, or use light mayonnaise. The tangy flavors from pickles and mustard keep it satisfying even with reduced-fat ingredients.

→ Can I add other vegetables or proteins?

Absolutely. Chopped bell peppers, shredded carrots, or diced cucumber add crunch. For protein, try cubed cheese, hard-boiled eggs, or cooked chicken to make it a complete meal.

→ How long does this salad keep in the refrigerator?

Properly stored in an airtight container, it stays fresh for 3-4 days. The pasta may absorb some dressing, so stir in a splash of pickle juice before serving leftovers.