Save 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. Now it is the most requested dish at every summer gathering, and I have learned to always make a double batch because it disappears faster than you can believe.
Last summer my daughter insisted on bringing this to her very first potluck at college, and she called me that evening beaming because her friends had never tasted anything like it before. There is something magical about how the pickles and peas together make people feel nostalgic even if they have never had it before.
Ingredients
- Ditalini pasta: These tiny tubes hold onto the creamy dressing perfectly, but any small pasta shape works in a pinch
- Dill pickles: The star of the show, so use good quality crunchy ones you actually enjoy eating straight from the jar
- Frozen peas: They add sweetness and pop of color, plus they stay tender even after chilling overnight
- Celery: Provides that essential crunch that contrasts beautifully with the soft pasta
- Red onion: A small amount goes a long way, bringing just enough bite without overwhelming the other flavors
- Mayonnaise and sour cream: This combination creates the perfect velvety base that clings to every piece of pasta
- Pickle juice: The secret ingredient that ties everything together with authentic tangy flavor
- Dijon mustard: Adds just enough sharpness to cut through the richness of the creamy dressing
- Fresh dill: Worth the extra chop, though dried works perfectly fine when that is what you have on hand
Instructions
- Cook the pasta to perfection:
- Boil the ditalini in generously salted water until it is just tender with a tiny bit of bite remaining, then drain and rinse immediately under cold water to stop the cooking process completely.
- Combine all the crunchy vegetables:
- In your largest mixing bowl, toss together the cooled pasta, diced pickles, thawed peas, chopped celery, and minced red onion until they are evenly distributed.
- Whisk up the creamy dressing:
- In a separate bowl, mix the mayonnaise, sour cream, pickle juice, Dijon, fresh dill, garlic powder, pepper, and salt until completely smooth and well combined.
- Bring everything together:
- Pour that luscious dressing over the pasta and vegetables, then fold everything together gently until every single piece is coated in that tangy creaminess.
- Let the flavors become friends:
- Cover the bowl and refrigerate for at least an hour, though overnight is even better because the pasta really absorbs all those wonderful flavors.
- Serve it up with style:
- Give the salad a good stir before serving and sprinkle with extra fresh dill if you want to make it look especially pretty for your guests.
Save My husband used to turn his nose up at pasta salad until he tried this one, and now he is the one reminding me to bring it to every barbecue. It has become such a staple in our house that we actually keep a jar of pickles specifically reserved for recipe day.
Make It Your Own
After years of making this salad, I have discovered that swapping half the mayonnaise for Greek yogurt creates a lighter version that still feels plenty indulgent. Sometimes I add diced bell peppers or shredded carrots for extra color, especially when I am serving it to kids who might be suspicious of all the green from the dill.
Serving Suggestions
This pasta salad pairs beautifully with grilled chicken, burgers, or even served alongside a simple sandwich for an easy weeknight dinner. I love setting out a big bowl at summer parties and watching people is initially skeptical about pickles in pasta become completely converted after just one bite.
Storage and Make Ahead Tips
The salad keeps beautifully in the refrigerator for up to three days, though I personally think it tastes best on day two when all the ingredients have really gotten to know each other. If you are making it for a party, you can assemble everything except the dressing and add that right before serving to keep the pasta from absorbing too much moisture.
- Store in an airtight container to prevent the pasta from drying out in the fridge
- If the salad seems a bit dry after refrigerating, stir in a splash of pickle juice to bring it back to life
- Bring the salad to room temperature for about twenty minutes before serving for the best flavor and texture
Save There is something so satisfying about watching a room full of people genuinely excited about a pasta salad, and this recipe delivers that joy every single time.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Yes, this salad is best made a day ahead. The flavors develop and deepen as it sits in the refrigerator. Simply stir before serving and add fresh dill garnish if desired.
- → What type of pasta works best?
Ditalini pasta is ideal due to its small tube shape, which captures the creamy dressing well. However, you can substitute with small shells, penne, or elbow pasta if preferred.
- → How can I make this lighter?
Replace sour cream with Greek yogurt for a lighter version with added protein. You can also reduce mayonnaise and increase Greek yogurt for a tangier, less rich dressing.
- → What additions enhance the flavor?
Add chopped pickled jalapeños for extra heat, a splash of white vinegar for additional tang, or diced hard-boiled eggs for protein. Fresh herbs like parsley or chives work well too.
- → What should I pair with this salad?
Serve alongside grilled chicken, sandwiches, or burgers for a complete meal. It's also excellent at picnics and potlucks as a standalone side dish.
- → How long does this keep in the refrigerator?
Properly covered, this salad stays fresh for 3-4 days. The pasta may absorb more dressing over time, so you can add a splash of pickle juice or vinegar to refresh it before serving.