Creamy Dill Pickle Pasta Salad

Tangy ditalini pasta with crunchy pickles, sweet peas, and creamy zesty dressing—ideal for picnics and gatherings.

# Ingredient List:

01 - 2 cups ditalini pasta, uncooked

02 - 1 cup dill pickles, diced

03 - 1 cup frozen peas, thawed

04 - 1/2 cup celery, finely chopped

05 - 1/4 cup red onion, finely diced

06 - 1/2 cup mayonnaise

07 - 1/4 cup sour cream

08 - 2 tablespoons pickle juice

09 - 1 tablespoon Dijon mustard

10 - 1 tablespoon fresh dill, chopped

11 - 1 teaspoon garlic powder

12 - 1/2 teaspoon black pepper

13 - 1/2 teaspoon salt, adjust to taste

14 - 2 tablespoons fresh dill, chopped

01 - Boil ditalini pasta in a large pot of salted water until al dente. Drain and rinse under cold water until completely cooled.

02 - In a large mixing bowl, toss together cooled pasta, diced pickles, thawed peas, chopped celery, and red onion.

03 - Whisk mayonnaise, sour cream, pickle juice, Dijon mustard, fresh dill, garlic powder, black pepper, and salt until smooth and well combined.

04 - Pour dressing over pasta mixture. Gently fold until evenly coated. Cover and refrigerate for at least 1 hour to allow flavors to meld.

05 - Stir salad before serving and garnish with additional fresh dill if desired. Serve chilled.

01 -

The tangy pickle flavor cuts through rich main dishes like grilled ribs or potato casseroles
You can assemble it the night before and it actually tastes better after chilling
The creamy dressing clings perfectly to every piece of pasta and vegetable

02 -

Rinse the pasta under cold water until it feels completely cool to stop the cooking process
Pat the thawed peas dry with paper towels to prevent the dressing from becoming watery
The salad will taste even better after sitting overnight in the refrigerator

03 -

Cut the pickles into uniform pieces, about the same size as the pasta, for the best texture in every bite
Taste the dressing before adding it to the salad, adjusting the pickle juice and salt to your preference