Creamy Dill Pickle Pasta Salad

The first time I brought this pasta salad to a neighborhood block party, my neighbor Sarah actually chased me down as I was leaving to get the recipe. There is something about the combination of cool pasta, crunch from the pickles, and that creamy dressing that makes people hover around the bowl. I have since learned to always make a double batch because it disappears faster than you would believe.

Last summer my daughter asked me to make this for her birthday picnic instead of cake. She said this pasta salad was the thing that reminded her most of happy family gatherings. That is when I realized some recipes become traditions without anyone even noticing it happening.

Ingredients

• Ditalini pasta: The small tube shape catches the creamy dressing in every bite perfectly
• Dill pickles: Use a good quality brand with plenty of crunch because texture matters here
• Frozen peas: Thaw them completely and they add sweet pops that balance the tang
• Celery: Finely chopped brings essential crunch without overwhelming other flavors
• Red onion: Dice it small so the flavor disperses without harsh bites
• Mayonnaise: Real mayo not salad dressing gives the authentic creaminess we want
• Sour cream: Adds a slight tang that rounds out the dressing beautifully
• Pickle juice: This is the secret ingredient that ties everything together
• Dijon mustard: Just enough to give depth without making it taste like mustard
• Fresh dill: The difference between good and great is using fresh when you can find it

Instructions

Cook complete meals by frying, sautéing, simmering, and boiling with easy nonstick cleanup every day.

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Cook and cool the pasta:

Boil the ditalini in salted water until al dente then drain and rinse under cold water until completely cool to the touch

Combine the base ingredients:

Mix the cooled pasta with diced pickles peas celery and red onion in your largest bowl

Whisk the creamy dressing:

Blend the mayo sour cream pickle juice mustard dill garlic powder pepper and salt until smooth and creamy

Toss everything together:

Pour the dressing over the pasta and fold gently until every piece is coated in that tangy creaminess

Let the flavors marry:

Cover and chill for at least one hour but honestly two hours makes it even better

Finish with fresh dill:

Give it one last stir and sprinkle with extra dill right before serving

Save

My brother in law who claims to hate pickles ate three servings at our last family reunion without realizing what gave it that special zing. Sometimes the best recipes are the ones that surprise people.

Make It Your Own

I have started adding small diced sharp cheddar cheese sometimes and the way it melts slightly into the creamy dressing is absolutely gorgeous. A handful of crispy bacon pieces never hurt anyone either.

Serving Suggestions

This pairs beautifully with anything grilled because the cool tangy notes balance hot smoky flavors. It is also substantial enough to serve as a light lunch with some crusty bread on the side.

Storage And Timing

The salad actually tastes better on day two after all the ingredients have had time to get acquainted in the fridge. Just give it a good stir before serving because the dressing tends to settle.

• Make it up to 24 hours before serving
• Store it in an airtight container
• It keeps for 3 to 4 days in the refrigerator

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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Save

There is something deeply satisfying about a dish that makes people gather around and keep coming back for just one more spoonful. Happy picnicking.

Questions & Answers

→ Can I make this ahead of time?

Yes, this salad actually tastes better when made ahead. Refrigerate for at least 1 hour before serving, and it will stay fresh for up to 2 days in the refrigerator.

→ What type of pasta works best?

Ditalini is ideal because its small tube shape holds the creamy dressing well. You can also use macaroni, small shells, or rotini with great results.

→ Can I substitute the mayonnaise?

Greek yogurt makes a lighter alternative to mayonnaise while maintaining creaminess. You can also use a combination of half yogurt and half mayonnaise for the best of both worlds.

→ How do I prevent the pasta from absorbing all the dressing?

Rinse the cooked pasta under cold water to stop cooking and remove excess starch. The dressing contains enough liquid from pickle juice and sour cream to stay creamy even after chilling.

→ What can I add for extra crunch?

Diced bell peppers, chopped radishes, or sunflower seeds add wonderful texture. You can also include diced cucumber or lightly toasted pine nuts for variety.