Save on Pinterest Last summer my neighbor brought this pasta salad to our block party and I literally hovered over the bowl until she finally laughed and wrote down the recipe for me on a napkin. The combination of cool pasta and bright pickle flavor just hits different when the humidity climbs above eighty percent. Now I make a double batch every Sunday because somehow it disappears by Tuesday.
My cousin visiting from Chicago said she was skeptical about pickles in pasta but now she texts me every summer asking for the recipe. Last week I brought it to a potluck and three different people asked if I would make it for their upcoming showers. There is something so satisfying about watching someone take that first hesitant bite and seeing their eyes light up.
Ingredients
- 2 cups ditalini pasta: These little tubes are perfect because the dressing gets inside each piece
- 1 cup dill pickles diced: I use kosher dill halves and hand cut them because uniform cubes matter here
- 1 cup frozen peas thawed: They add sweetness and pop of color that makes the whole bowl look inviting
- 1/2 cup celery finely chopped: Fresh celery brings crunch without competing with the pickle flavor
- 1/4 cup red onion finely diced: Soak these in ice water for 10 minutes if you want the flavor without the harsh bite
- 1/2 cup mayonnaise: Real mayo makes a difference here the dressing needs that rich base
- 1/4 cup sour cream: Greek yogurt works too but sour cream gives the classic tang we love
- 2 tablespoons pickle juice: This is the secret weapon that ties everything together
- 1 tablespoon Dijon mustard: Adds depth and a slight sharpness that cuts through the creaminess
- 1 tablespoon fresh dill chopped: Fresh makes such a difference but dried works in a pinch
- 1 teaspoon garlic powder: Distributes evenly without leaving raw garlic bits
- 1/2 teaspoon black pepper: Freshly cracked makes a real difference here
- 1/2 teaspoon salt: Start with less since the pickles and pickle juice bring saltiness
- 2 tablespoons fresh dill for garnish: That little green sprinkle on top makes people think you tried harder
Instructions
- Cook the pasta:
- Boil your ditalini until it is genuinely al dente because mushy pasta ruins everything then rinse it under cold water until the pasta itself feels cold to the touch.
- Prep your vegetables:
- Dice those pickles into neat cubes chop the celery small enough that you get crunch in every bite and mince the red onion as fine as your patience allows.
- Whisk the dressing:
- Combine the mayo sour cream pickle juice mustard dill garlic powder pepper and salt in a bowl and whisk until you have something silky smooth that coats the back of a spoon.
- Combine everything:
- Dump the cooled pasta into a large bowl with the pickles peas celery and onion pour over that creamy dressing and fold it all together gently until every piece is coated.
- Let it rest:
- Cover the bowl and stick it in the fridge for at least an hour but honestly three is better because the flavors need time to become friends.
- Final touches:
- Give it one more stir before serving and sprinkle that extra fresh dill on top because pretty food just tastes better.
Save on Pinterest This became my go to contribution when friends have babies or go through rough patches because it keeps well and feels like a hug in a bowl. Last month my sister called me at midnight to confess she ate half the container standing in her kitchen.
Making It Your Own
Sometimes I toss in diced sharp cheddar when I want to make it more substantial and let me tell you that combination hits every comfort note. My friend adds chopped hard boiled eggs and it basically becomes an entire meal.
Serving Suggestions
Pair this with anything grilled because the cold creaminess balances beautifully with hot smoky flavors. It also works alongside sandwiches for the most satisfying lunch you will eat all week.
Storage And Make Ahead Tips
This pasta salad keeps beautifully for four days in an airtight container and I swear it tastes better on day two. The pasta absorbs the dressing beautifully but give it a quick stir before serving.
- Make it up to 24 hours before your event for maximum flavor development
- Add a splash of pickle juice before serving if it seems a bit dry
- The fresh dill garnish is best added right before serving
Save on Pinterest Hope this becomes your most requested recipe too. There is something magical about a dish that makes people smile before they even take a bite.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Yes, this salad actually improves when made a day ahead. The flavors meld beautifully during refrigeration, creating a more cohesive taste. Store covered in the refrigerator and stir before serving.
- → What type of pasta works best?
Ditalini pasta is ideal due to its small, tube-like shape that captures dressing and ingredients evenly. Small pasta shapes like elbow macaroni or small shells also work well as substitutes.
- → How can I make this lighter?
Replace sour cream with Greek yogurt for a protein boost and lower fat content. You can also reduce mayonnaise by half and add more pickle juice for tanginess without extra calories.
- → Can I add protein to this dish?
Absolutely. Diced grilled chicken, hard-boiled eggs, or crispy bacon pieces complement the tangy flavors beautifully. Serve alongside sandwiches or grilled proteins for a complete meal.
- → How long does this salad keep?
Properly refrigerated in an airtight container, this salad stays fresh for 3-4 days. The pasta will continue absorbing dressing, so stir and taste before serving to adjust seasoning if needed.
- → What can I substitute for dill pickles?
Bread and butter pickles offer sweetness, while dill pickle spears provide bolder flavor. For a different profile, try chopped pickled jalapeños or a combination of both for layered complexity.