Creamy Dill Pickle Pasta (Printable Version)

Tangy ditalini blend with dill pickles, peas, and creamy zesty dressing for fresh vibrant flavor.

# 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 (or 1 teaspoon dried dill)
11 - 1 teaspoon garlic powder
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon salt (adjust to taste)

→ Garnish

14 - 2 tablespoons fresh dill, chopped (optional)

# Steps to Follow:

01 - Boil ditalini pasta in a large pot of salted water until al dente, then drain and rinse under cold water to cool.
02 - In a large bowl, mix cooled pasta with diced dill pickles, thawed peas, chopped celery, and diced red onion.
03 - Whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, dill, garlic powder, black pepper, and salt until smooth.
04 - Pour dressing over pasta mixture and toss gently to coat all ingredients evenly.
05 - Cover the salad and refrigerate for at least 1 hour to allow flavors to meld.
06 - Stir salad before serving and garnish with fresh dill if desired.

# Additional Tips::

01 -
  • The combination of creamy and tangy hits every craving at once
  • It actually tastes better the next day, making it perfect for prep-ahead meals
  • People will beg you for the recipe, guaranteed
02 -
  • Dont skip the cold rinse on your pasta or it will keep cooking and get mushy
  • The salad needs at least an hour in the fridge to reach its full potential
  • Adding the dressing to warm pasta helps it absorb better, so timing matters
03 -
  • Cut your pickles and vegetables into small, uniform pieces so you get a little of everything in each forkful
  • Taste before adding the final salt since pickles and mayo already bring a lot of seasoning to the party
Go Back