Vibrant tangy pasta salad with ditalini, crunchy dill pickles, and sweet peas 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 Cook:
01 - Bring a large pot of salted water to boil and cook ditalini pasta according to package directions until al dente. Drain in a colander and rinse under cold water until completely cooled.
02 - Transfer cooled pasta to a large mixing bowl and add diced dill pickles, thawed peas, chopped celery, and diced red onion. Mix gently to combine.
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 is smooth and well blended.
04 - Pour the dressing over the pasta mixture and toss gently until all ingredients are evenly coated with the creamy dressing.
05 - Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
06 - Stir the salad to ensure even distribution of dressing and garnish with additional fresh dill if desired. Serve chilled.
