Vibrant tangy pasta salad with ditalini, dill pickles, peas, and creamy zesty dressing—ideal for spring gatherings.
# 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
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 Make It:
01 - Bring a large pot of salted water to a boil. Add ditalini pasta and cook according to package directions until al dente. Drain through a colander and rinse under cold running water until completely cooled.
02 - Transfer cooled pasta to a large mixing bowl. 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 reaches a smooth, uniform consistency.
04 - Pour the prepared dressing over the pasta and vegetable mixture. Toss gently until all components are evenly coated with the creamy dressing.
05 - Cover the salad with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and develop properly.
06 - Remove from refrigeration and stir the salad thoroughly. Garnish with additional fresh dill if desired. Serve chilled.
