Save to Pinterest The first time I brought this pasta salad to a neighborhood block party, my neighbor Sarah actually tracked me down two days later to beg for the recipe. Something about that tangy, creamy dill flavor combination just makes people gravitate toward the bowl.
Last summer, I made this for what turned out to be the most chaotic picnic of my life. The wind kept blowing napkins away, someone forgot plates, yet this pasta salad was the one thing that held everything together and kept everyone fed through the madness.
Ingredients
- 2 cups ditalini pasta: These little tube shapes catch the dressing beautifully in every bite and the small size means you get a perfect forkful every time
- 1 cup dill pickles, diced: The star of the show, choose garlic dills for extra punch or kosher dills for that classic deli flavor
- 1 cup frozen peas, thawed: They add sweet little pops that cut through the richness of the dressing
- 1/2 cup celery, finely chopped: Brings essential crunch and fresh flavor that brightens the whole dish
- 1/4 cup red onion, finely diced: Adds just enough sharp bite and gorgeous color contrast
- 1/2 cup mayonnaise: Creates the creamy base that coats every piece of pasta
- 1/4 cup sour cream: Adds tang and makes the dressing feel lighter than straight mayo
- 2 tablespoons pickle juice: This is the secret weapon that infuses the whole salad with dill flavor
- 1 tablespoon Dijon mustard: Provides subtle sharpness that balances the creaminess
- 1 tablespoon fresh dill, chopped: Fresh dill makes such a difference here, it's worth the extra chopping
- 1 teaspoon garlic powder: Rounds out the flavor without the harshness of fresh garlic
- 1/2 teaspoon black pepper: Adds gentle warmth and depth
- 1/2 teaspoon salt: Enhances all the other flavors without overwhelming
- 2 tablespoons fresh dill, chopped: That final sprinkle makes it look gorgeous and promises fresh flavor
Instructions
- Cool your pasta completely:
- Cook the ditalini until perfectly al dente, then drain and rinse under cold water until the pasta feels completely cool to the touch
- Build your colorful base:
- In your largest mixing bowl, combine the cooled pasta with those bright green peas, crunchy pickles, crisp celery, and vibrant red onion
- Whisk up the magic dressing:
- In a separate bowl, stir together the mayo, sour cream, pickle juice, Dijon mustard, fresh dill, garlic powder, pepper, and salt until everything is smooth and creamy
- Bring it all together:
- Pour that luscious dressing over the pasta mixture and fold it gently until every single piece is coated in that zesty creaminess
- Let the flavors become friends:
- Cover the bowl and let it chill in the refrigerator for at least an hour so the flavors can really get to know each other
- Finish with flair:
- Give it one last stir before serving and scatter fresh dill over the top like little green confetti
Save to Pinterest This pasta salad has become my go to for every single occasion now. I have made it for baby showers, office potlucks, and lazy Sunday dinners, and each time it disappears faster than anything else on the table.
Making It Your Own
I love adding diced sharp cheddar cheese sometimes, or swapping in cubed ham for extra protein. The base recipe is so forgiving that you can play with it and still end up with something delicious.
Perfect Picnic Planning
This salad actually travels beautifully because it holds up well without refrigeration for a few hours. Pack it in a sealed container right from the fridge and it will stay perfectly fresh until lunchtime.
Serving Suggestions
While this pasta salad shines on its own, it becomes a complete meal alongside grilled chicken, pulled pork sandwiches, or even as a side for fish tacos. The creamy tanginess complements almost anything from the grill.
- Make a double batch because leftovers are even better the next day
- Bring it to room temperature for about 15 minutes before serving
- Keep some extra pickle juice handy to refresh leftovers if needed
Save to Pinterest There is something so satisfying about a dish that looks stunning but comes together with such ease. Watch it become the most requested recipe at your gatherings too.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, this salad is excellent for advance preparation. Make it up to a day ahead and refrigerate in a covered container. The flavors actually improve as they meld together overnight. Just stir before serving and add fresh dill garnish if desired.
- → How do I keep the pasta from getting mushy?
Cook the ditalini to al dente according to package directions, then immediately rinse under cold water to stop the cooking process. This ensures the pasta stays firm and doesn't absorb excess moisture before combining with the dressing.
- → Can I substitute the mayonnaise and sour cream?
Absolutely. Greek yogurt works wonderfully as a lighter alternative to sour cream, reducing calories while maintaining creaminess. For a dairy-free option, use vegan mayo and coconut cream or cashew-based sour cream substitute.
- → How can I add more tang and flavor?
Incorporate chopped pickled jalapeños for extra heat and tang, or add a splash of white vinegar to intensify the pickle flavor. Fresh herbs like parsley or chives also enhance the overall taste profile.
- → Is this salad suitable for vegetarians?
Yes, this salad is completely vegetarian. It's packed with vegetables and pasta, making it a satisfying meatless option. Verify that your mayonnaise and sour cream are vegetarian-certified if that's important to you.
- → What sides pair well with this dish?
Serve alongside grilled chicken, turkey sandwiches, or burgers for a complete meal. It also complements seafood beautifully, especially grilled shrimp or fish. As a standalone offering at potlucks, it provides substantial vegetarian protein.