Vibrant, tangy pasta salad with ditalini, dill pickles, and peas tossed in creamy zesty dressing.
# What You 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 - Cook ditalini pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water until completely cooled.
02 - In a large mixing bowl, combine the cooled pasta, diced dill pickles, thawed peas, chopped celery, and finely diced red onion.
03 - In a separate bowl, whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, fresh dill, garlic powder, black pepper, and salt until the mixture reaches a smooth consistency.
04 - Pour the prepared dressing over the pasta mixture and toss gently until all ingredients are evenly coated.
05 - Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and develop.
06 - Stir the salad before serving and garnish with additional fresh dill if desired. Serve chilled.
