Pin it My college roommate used to make this pasta salad every Sunday for the week's lunch prep, and I'd hover around the kitchen waiting for taste tests. There was something about the combination of cool pasta and briny pickles that felt like summer in a bowl, even in the dead of winter. Eventually she taught me the recipe, and now it's my go to for every potluck and picnic invitation. The smell of dill and creamy dressing still reminds me of our tiny apartment kitchen and those lazy Sunday afternoons.
Last summer I brought this to a July 4th barbecue, and within twenty minutes three different people had messaged me for the recipe. Watching my dad take his third helping, claiming he usually hates pasta salad, was a personal victory. Something about the sweet peas cutting through the tangy dressing makes it universally appealing, even for self proclaimed pickle skeptics.
Ingredients
- 2 cups ditalini pasta: These little tubes catch the creamy dressing in every nook, though small shells work just as well if that is what you have on hand
- 1 cup dill pickles, diced: Use your favorite brand from the fridge because the pickle flavor really shines through
- 1 cup frozen peas, thawed: The sweetness balances all that tang and adds pops of bright green color
- 1/2 cup celery, finely chopped: Essential crunch that holds up even after the salad sits overnight
- 1/4 cup red onion, finely diced: A sharp bite that cuts through the creamy dressing
- 1/2 cup mayonnaise: The rich base that makes the dressing velvety and coats every piece of pasta
- 1/4 cup sour cream: Adds a slight tang and lightens the mayonnaise for a not too heavy finish
- 2 tablespoons pickle juice: The secret ingredient that makes the dressing sing and ties everything together
- 1 tablespoon Dijon mustard: Provides depth and a little kick that keeps the sweetness in check
- 1 tablespoon fresh dill, chopped: Fresh dill makes a huge difference here but dried works in a pinch
- 1 teaspoon garlic powder: Even distribution of garlic flavor without any raw bite
- 1/2 teaspoon black pepper: Adds a gentle warmth that lingers
- 1/2 teaspoon salt: Start here and add more at the end since pickles bring their own saltiness
Instructions
- Cool down the pasta:
- Cook the ditalini in salted boiling water until al dente, then drain and rinse under cold water until the pasta is completely chilled
- Combine the mix:
- In a large bowl, toss together the cooled pasta, diced pickles, thawed peas, celery, and red onion until everything is evenly distributed
- Whisk the dressing:
- In a separate bowl, mix the mayonnaise, sour cream, pickle juice, Dijon, dill, garlic powder, pepper, and salt until completely smooth
- Bring it together:
- Pour the dressing over the pasta mixture and fold gently until every piece is coated in that creamy goodness
- Let it rest:
- Cover and refrigerate for at least one hour, though overnight is even better for deep flavor development
- Finish with flair:
- Give it a quick stir before serving and sprinkle with extra fresh dill for a pretty pop of green
Pin it My sister in law now makes this for every family gathering, and it has become one of those dishes that feels incomplete without its presence. There is something about watching people take that first skeptical bite and seeing their eyes light up in surprise. Food that brings that kind of joy to a table is worth making over and over again.
Make It Your Own
I have tried countless variations over the years, and this recipe happily adapts to whatever you are craving. Sometimes I throw in cubed sharp cheddar when I want something more indulgent, and other times I add diced bell peppers for extra crunch and color.
Serving Suggestions
This salad shines alongside anything grilled, making it the ultimate potluck companion. I love serving it with fried chicken sandwiches or as a refreshing side to spiced shrimp. The cool creaminess also balances beautifully with spicy dishes.
Storage and Timing
The beauty of this salad is that it actually improves overnight as the pasta absorbs more of the dressing. Store it in an airtight container in the refrigerator for up to four days, though it rarely lasts that long in my house.
- Stir in a splash of milk or pickle juice before serving leftovers if the pasta has absorbed too much dressing
- The celery stays surprisingly crunchy for days, making it great for meal prep
- Hold off on garnishing with extra dill until just before serving to keep it looking fresh
Pin it Hope this recipe finds its way to your next gathering and creates as many happy memories as it has for me. There is something special about a dish that makes people ask for seconds and the recipe all in the same breath.
Recipe FAQ
- → Can I make this salad ahead of time?
Yes, this salad actually tastes better when made a day ahead. The flavors continue to develop and blend together. Store it covered in the refrigerator for up to 2 days.
- → What type of pasta works best?
Ditalini is traditional for this salad due to its small, tube-like shape that holds the dressing well. Short pasta shapes like elbow macaroni, shells, or bow ties are equally suitable alternatives.
- → How can I make this lighter?
Substitute Greek yogurt for the sour cream to reduce fat and calories while maintaining a creamy texture. You can also use a combination of mayo and Greek yogurt for a balanced approach.
- → What vegetables can I add or substitute?
Feel free to include diced cucumbers, bell peppers, carrots, or cherry tomatoes. Avoid watery vegetables or add them just before serving to prevent the salad from becoming soggy.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta to al dente according to package directions, then immediately rinse with cold water to stop the cooking process. This keeps each piece firm and prevents it from absorbing excess moisture.
- → Can I add protein to this dish?
Absolutely. Shredded rotisserie chicken, diced ham, hard-boiled eggs, or white beans all pair beautifully. Add about 1-1.5 cups of protein to complement the existing ingredients.