Vibrant, tangy pasta salad with ditalini, crunchy dill pickles, and sweet peas in creamy zesty 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
# How To Make It:
01 - Bring a large pot of salted water to boil. Add ditalini pasta and cook according to package directions until al dente. Drain in colander 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 gently 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 blended.
04 - Pour prepared dressing over pasta mixture and toss gently until all components are evenly coated with dressing.
05 - Cover bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld and develop.
06 - Remove from refrigerator, stir salad gently, and garnish with additional fresh dill if desired. Serve chilled.
