Creamy Dill Pickle Pasta Salad (Print View)

Tangy pasta salad with ditalini, dill pickles, peas, and creamy dressing. Ideal for picnics and potlucks.

# Components:

→ Pasta & Vegetables

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

→ Dressing

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

→ Garnish

14 - 2 tablespoons fresh dill, chopped

# Directions:

01 - Bring a large pot of salted water to boil. Add ditalini pasta and cook according to package directions until al dente. Drain and rinse under cold water until completely cooled.
02 - Transfer cooled pasta to a large mixing bowl. Add diced dill pickles, thawed peas, chopped celery, and diced red onion. Toss to combine.
03 - In a separate bowl, whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, fresh dill, garlic powder, black pepper, and salt until smooth and well incorporated.
04 - Pour prepared dressing over pasta mixture. Toss gently until all components are evenly coated with dressing.
05 - Cover bowl with plastic wrap or lid and refrigerate for at least 1 hour to allow flavors to meld and intensify.
06 - Stir salad thoroughly before serving. Garnish with additional fresh dill if desired. Serve chilled.

# Expert Advice:

01 -
  • The pickle juice in the dressing adds a bright, briny punch that wakes up every bite.
  • It gets better as it sits, so you can make it the night before and let the flavors deepen.
  • The ditalini holds onto the creamy dressing perfectly without getting mushy.
  • Its the kind of side dish that disappears fast at potlucks and always gets recipe requests.
02 -
  • Rinse the pasta well after draining or the dressing will slide right off instead of clinging to each piece.
  • Do not add the dressing while the pasta is still warm, it will turn thin and soupy.
  • Taste the dressing before mixing it in, pickle juice varies in saltiness and you might need to adjust.
03 -
  • Use a slotted spoon to add the pickles so you do not pour extra brine into the salad by accident.
  • If the salad thickens too much in the fridge, stir in a tablespoon of pickle juice or milk to loosen it back up.
  • Fresh dill makes a huge difference, but if you only have dried, use about a third of the amount.
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