Save My neighbor showed up at a cookout once with a bowl of this pasta salad, and I watched it disappear before the burgers even hit the grill. The tang from the pickles, the sweetness of the peas, and that creamy dressing had everyone going back for seconds. I got the recipe that same afternoon, scribbled on a napkin. Since then, it has become my go-to whenever someone says potluck.
I made this for a spring picnic last year, and my sister kept sneaking bites straight from the bowl while we set up blankets. She claimed she was just taste testing, but by the time we sat down, half of it was gone. Now she requests it every time we plan an outdoor meal. It has become our unofficial warm weather tradition.
Ingredients
- Ditalini pasta: These little tubes are perfect because they catch the dressing in every bite, and they stay firm even after sitting in the fridge overnight.
- Dill pickles: Use good quality crunchy pickles, not the mushy ones, because texture is everything here.
- Frozen peas: Thaw them under cool water so they stay bright green and sweet without turning to mush.
- Celery: Adds a crisp, fresh snap that balances the creamy dressing beautifully.
- Red onion: Dice it fine so you get little bursts of sharpness without overpowering the salad.
- Mayonnaise: The base of the dressing, it makes everything luscious and holds the flavors together.
- Sour cream: Adds a slight tang and keeps the dressing from being too heavy.
- Pickle juice: This is the secret ingredient that makes people ask what you put in it.
- Dijon mustard: Gives the dressing a gentle kick and helps everything emulsify smoothly.
- Fresh dill: Bright and grassy, it ties the whole dish together and makes it taste alive.
- Garlic powder: A subtle backdrop that deepens the flavor without shouting.
- Black pepper and salt: Season to taste, but go easy on the salt since the pickles and pickle juice already bring plenty.
Instructions
- Cook the pasta:
- Boil the ditalini in well salted water until just al dente, then drain and rinse under cold water to stop the cooking. You want the pasta cool and firm so it does not turn mushy when you toss it with the dressing.
- Prep the vegetables:
- Combine the cooled pasta, diced pickles, thawed peas, chopped celery, and red onion in a large bowl. Toss gently so everything gets evenly distributed.
- Make the dressing:
- Whisk together the mayonnaise, sour cream, pickle juice, Dijon, dill, garlic powder, pepper, and salt until smooth and creamy. Taste it and adjust the seasoning if needed.
- Toss it all together:
- Pour the dressing over the pasta and vegetables, then fold everything gently with a spatula until every piece is coated. Be patient and do not rush this part.
- Chill and serve:
- Cover the bowl and refrigerate for at least an hour so the flavors have time to meld. Give it a good stir before serving and top with extra fresh dill if you like.
Save One summer evening, I brought this to a friend's backyard gathering, and we ended up sitting around the table long after the sun went down, talking and laughing with empty bowls in front of us. Someone said it tasted like the best parts of summer in a single dish. I think about that night every time I make it now.
Serving Suggestions
This salad shines alongside grilled chicken, pulled pork sandwiches, or even a simple platter of cold cuts. I have also served it with corn on the cob and watermelon slices for a classic picnic spread. It is hearty enough to stand on its own as a light lunch, especially if you add some shredded rotisserie chicken on top.
Storage and Make Ahead Tips
You can make this a full day ahead, and honestly, it tastes even better the next day once everything has had time to soak in the dressing. Store it in an airtight container in the fridge for up to three days. If it looks a little dry after sitting, stir in a spoonful of sour cream or a splash of pickle juice to bring it back to life.
Variations and Swaps
I have swapped Greek yogurt for the sour cream when I wanted something a bit lighter, and it worked beautifully. If you like heat, toss in some diced pickled jalapeños or a pinch of cayenne. You can also use shell pasta or elbow macaroni if you cannot find ditalini.
- Add crumbled bacon or diced ham for a heartier version.
- Toss in cherry tomatoes or shredded carrots for extra color and crunch.
- Use vegan mayo and cashew cream to make it plant based.
Save This pasta salad has a way of making any gathering feel a little more special, even if it is just a Tuesday night on the porch. I hope it becomes one of your favorites too.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Yes, this salad can be prepared up to a day in advance. Store it covered in the refrigerator, and stir before serving to redistribute the dressing evenly.
- → What pasta works best for this dish?
Ditalini is ideal due to its small, tube-like shape that holds the creamy dressing well. Small pasta shapes like elbow macaroni or small shells are suitable alternatives.
- → How can I lighten this salad?
Substitute Greek yogurt for sour cream, or use half mayonnaise and half Greek yogurt to reduce fat content while maintaining creamy texture and tangy flavor.
- → What garnish options enhance this dish?
Fresh dill is the classic choice, but consider crispy bacon bits, toasted sunflower seeds, or a sprinkle of paprika for added texture and visual appeal.
- → How do I add more tang to the salad?
Incorporate chopped pickled jalapeños, a splash of white vinegar, or increase the pickle juice in the dressing. Taste and adjust seasonings gradually to reach desired tanginess.
- → Is this suitable for vegetarian diets?
Yes, this salad is completely vegetarian. Check mayonnaise and sour cream labels if you follow a stricter diet, as some brands may contain additives.