Save My neighbor showed up at my door one Saturday morning with a bright green bowl and a mischievous grin. She had made too much pasta salad for her book club, she said, and thought I might want to try it. One bite and I was hooked on the sharp tang of pickles cutting through creamy pasta. I spent the rest of that weekend recreating it in my own kitchen, tweaking the balance until my fridge smelled like a deli counter in the best way possible.
I brought this to a family reunion last spring, skeptical that anyone would go for something so pickle forward. My uncle, who usually sticks to plain potato salad, went back for thirds. By the end of the afternoon, the bowl was scraped clean and my cousin was texting me for the recipe before I even loaded my car.
Ingredients
- Ditalini pasta: These tiny tubes are ideal because they catch the dressing in their hollow centers, and they stay firm even after chilling.
- Dill pickles: Use the crunchy kind, not bread and butter, and dice them small so every forkful has that sharp, salty bite.
- Frozen peas: Thaw them completely and pat dry so they do not water down the dressing.
- Celery: Adds a crisp, fresh crunch that balances the creamy richness.
- Red onion: Dice it fine and rinse under cold water if you want to mellow the sharpness.
- Mayonnaise: The creamy base that holds everything together, choose a good quality brand for the best flavor.
- Sour cream: Adds tang and a lighter texture than mayo alone.
- Pickle juice: The secret ingredient that makes this salad unforgettable, do not skip it.
- Dijon mustard: Adds depth and a subtle heat that complements the pickles.
- Fresh dill: Bright and herbaceous, it ties the whole dish together.
- Garlic powder: A hint of savory warmth without overpowering the other flavors.
- Black pepper and salt: Season to taste, remembering the pickles and pickle juice already bring plenty of salt.
Instructions
- Cook the pasta:
- Boil the ditalini in salted water until al dente, then drain and rinse under cold water to stop the cooking. You want the pasta cool and firm, not soft and sticky.
- Prep the vegetables:
- Combine the cooled pasta with diced pickles, thawed peas, chopped celery, and red onion in a large bowl. Toss gently so everything gets evenly distributed.
- Make the dressing:
- Whisk together the mayonnaise, sour cream, pickle juice, Dijon, dill, garlic powder, pepper, and salt until smooth and creamy. Taste it and adjust the seasoning if needed.
- Toss and chill:
- Pour the dressing over the pasta mixture and fold everything together until every piece is coated. Cover the bowl and refrigerate for at least an hour to let the flavors meld.
- Serve:
- Give the salad a gentle stir before serving and top with extra fresh dill if you like. The chill from the fridge makes the flavors even sharper and more vibrant.
Save The first time I made this, I served it alongside grilled burgers at a backyard barbecue. My friend, who claims to hate mayonnaise based salads, scraped the bottom of the bowl with a spoon when she thought no one was looking. That is when I knew this recipe was a keeper.
Make Ahead Magic
This salad is one of those rare dishes that actually improves after a night in the fridge. The pasta soaks up the tangy dressing, the onion mellows, and the dill gets even more fragrant. I usually make it the evening before a gathering and let it chill overnight, then give it a quick stir and add fresh dill right before serving.
Lighten It Up
If you want to cut some richness without losing flavor, swap half or all of the sour cream for plain Greek yogurt. The tang stays sharp, the texture stays creamy, and it feels a little less heavy on a hot day. I have also used olive oil mayo with great results when I want a slightly fruitier undertone.
Serving Suggestions
This pasta salad shines at picnics, potlucks, and anywhere you need a side that travels well and feeds a crowd. It pairs beautifully with grilled chicken, pulled pork sandwiches, or even a simple rotisserie chicken from the store.
- Add crumbled bacon or diced ham for a heartier version.
- Toss in cherry tomatoes or shredded carrots for extra color and crunch.
- Serve it in individual cups for easy grab and go picnic portions.
Save This salad has become my go to whenever someone asks me to bring a side. It is easy, it travels well, and it always gets compliments.
Recipe Questions
- → How long can this salad be stored?
This salad can be refrigerated for up to 2-3 days in an airtight container. It actually tastes better when made a day ahead as the flavors have more time to meld together.
- → Can I make substitutions for the dressing?
Absolutely. Greek yogurt works well as a lighter substitute for sour cream. You can also add extra pickle juice for more tang or swap Dijon mustard for whole-grain mustard for texture variation.
- → What pasta shape works best?
Ditalini pasta is ideal due to its small, tube-like shape that holds the dressing well. However, small pasta shapes like elbow macaroni, orzo, or small shells work as suitable alternatives.
- → How can I add more flavor?
For extra tang, incorporate chopped pickled jalapeños or a splash of white vinegar. Fresh herbs like parsley or chives add brightness, and a pinch of cayenne pepper brings subtle heat.
- → Is this vegetarian-friendly?
Yes, this dish is naturally vegetarian. However, mayonnaise contains eggs and sour cream contains milk, so check labels if you have dairy or egg concerns. Dairy-free alternatives are available.
- → Can this be served at room temperature?
While it's best served chilled, it can be eaten at room temperature. Just ensure it hasn't been left out for more than 2 hours due to the mayo-based dressing.