Creamy Dill Pickle Pasta Salad (Printable Version)

Vibrant pasta salad with crunchy dill pickles, sweet peas, and tangy creamy dressing.

# What You'll Need:

→ 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

# Step-by-Step Directions:

01 - Boil ditalini pasta in salted water until al dente. Drain and rinse under cold water to cool completely.
02 - Mix cooled pasta with diced pickles, peas, celery, and red onion in a large bowl.
03 - Whisk mayonnaise, sour cream, pickle juice, Dijon mustard, dill, garlic powder, pepper, and salt until smooth.
04 - Pour dressing over pasta mixture. Gently toss until evenly coated.
05 - Cover and refrigerate for at least 1 hour to allow flavors to meld.
06 - Stir before serving. Garnish with additional fresh dill if desired.

# Expert Advice:

01 -
  • The creamy tangy dressing clings to every bite of pasta and crisp vegetables creating texture heaven
  • It travels beautifully and actually tastes better after the flavors have time to become best friends in the fridge
02 -
  • The pasta absorbs dressing as it sits so reserve a little extra to stir in right before serving if it seems dry
  • This salad actually improves after a day in the fridge making it perfect for make ahead situations
03 -
  • Rinse the pasta with cold water until it feels cool to stop the cooking process completely
  • Taste the dressing before adding it to the salad and adjust the salt based on how salty your pickles are
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