Save The first time I brought this pasta salad to a neighborhood block party, my friend Sarah actually chased me down as I was leaving to beg for the recipe. She said she'd been thinking about it for days. Now I can't show up to anything without someone asking if I brought it.
Last summer I made a triple batch for my sister's baby shower and watched three different people hover around the serving bowl, pretending to examine the decorations while sneakily getting seconds. My niece Annabel, who's six and eats nothing, declared it the best pasta ever and asked if we could have it at her birthday party instead of cake.
Ingredients
- 2 cups ditalini pasta: These little tubes hold onto the dressing perfectly and feel satisfying to eat
- 1 cup dill pickles, diced: I use Claussen pickles from the refrigerated section because they're extra crunchy
- 1 cup frozen peas, thawed: Pop them in a bowl of warm water for 5 minutes while the pasta cooks
- 1/2 cup celery, finely chopped: Adds this essential crisp texture that keeps every bite interesting
- 1/4 cup red onion, finely diced: Soak the diced onion in ice water for 10 minutes to mellow the sharp bite
- 1/2 cup mayonnaise: Real mayo makes all the difference here for that velvety finish
- 1/4 cup sour cream: Adds a slight tang that cuts through the richness beautifully
- 2 tablespoons pickle juice: Straight from the pickle jar, this is the secret weapon
- 1 tablespoon Dijon mustard: Gives the dressing depth and a gentle kick
- 1 tablespoon fresh dill, chopped: Fresh dill is worth it but the dried version works in a pinch
- 1 teaspoon garlic powder: Distributes evenly without any gritty texture
- 1/2 teaspoon black pepper: Freshly cracked makes a noticeable difference
- 1/2 teaspoon salt: Start here and adjust after everything comes together
- 2 tablespoons fresh dill for garnish: Makes it look gorgeous and tells people fresh ingredients await
Instructions
- Cook the pasta to perfect tenderness:
- Boil those ditalini in generously salted water until they still have a little bite, then drain and rinse under cold water until the pasta feels cool to the touch
- Build your colorful base:
- Grab your biggest mixing bowl and combine that cooled pasta with the bright green peas, crunchy celery, diced pickles and those mild red onion pieces
- Whisk up the magic dressing:
- In a separate bowl, whisk together the mayonnaise, sour cream, pickle juice, Dijon mustard, dill, garlic powder, pepper and salt until you have a smooth, creamy mixture
- Bring everything together:
- Pour that gorgeous dressing over your pasta mixture and fold gently until every single piece is coated in that tangy creaminess
- Let the flavors become friends:
- Cover the bowl and let it hang out in the fridge for at least an hour, though overnight makes it even better
- Add the finishing touch:
- Give it a good stir before serving and sprinkle with that extra fresh dill if you want it to look as good as it tastes
Save My dad, who swore he hated anything with pickles in it, reluctantly tried a spoonful at Father's Day and proceeded to eat almost half the bowl himself. He looked almost guilty going back for thirds but said he couldn't help himself.
Make It Your Own
I've started adding chopped pickled jalapeños when I want extra zing, and once I threw in some diced sharp cheddar cheese when my vegetarian niece needed more protein. Both variations disappeared just as fast as the original.
Perfect Pairings
This pasta salad has become my go-to alongside grilled burgers at summer cookouts, but it's equally happy next to a simple turkey sandwich for weekday lunches. Something about that cool tanginess just works with anything hot off the grill.
Storage & Timing
The beauty of this salad is that it actually improves after a day in the refrigerator. I often make it the night before a gathering so I can just grab and go.
- Keep it in an airtight container for up to 4 days
- Give it a quick stir before serving leftovers
- The pasta will drink up some dressing, so splash in a little more pickle juice if needed
Save There's something deeply satisfying about serving a dish that looks so simple but makes people light up like this one does. Hope it becomes a staple at your table too.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this salad is perfect for advance preparation. You can make it up to a day ahead and store it covered in the refrigerator. The flavors actually improve as they meld together overnight.
- → How do I keep the pasta from getting mushy?
Cook the ditalini to al dente according to package directions, then rinse it immediately under cold water to stop the cooking process and cool it completely before mixing with other ingredients.
- → What can I substitute for sour cream?
Greek yogurt is an excellent lighter alternative that provides similar creaminess and tang. Use equal amounts as a one-to-one swap for a lower-fat version.
- → How can I add more flavor to the salad?
Consider adding chopped pickled jalapeños for extra heat, a splash of white vinegar for additional tang, or fresh herbs like parsley or chives for brightness.
- → What proteins pair well with this side?
This salad complements grilled chicken, roasted turkey, ham, or vegetarian options beautifully. It also works wonderfully as part of a sandwich spread or alongside cold cuts at a buffet.
- → Is this vegetarian?
Yes, this salad is vegetarian-friendly. However, check your mayonnaise and sour cream labels if you have concerns about specific ingredients, as some brands may have different formulations.