Tangy ditalini pasta with crunchy pickles, sweet peas, and creamy zesty dressing—ideal for gatherings.
# Ingredients list:
→ Pasta & Vegetables
01 - 2 cups uncooked ditalini pasta
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
# Steps:
01 - Bring a large pot of salted water to a boil. Cook ditalini pasta according to package directions until al dente. Drain thoroughly and rinse under cold water until completely cooled.
02 - Transfer cooled pasta to a large mixing bowl. Add diced pickles, thawed peas, chopped celery, and red onion. Toss gently to distribute evenly.
03 - In a separate bowl, whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, fresh dill, garlic powder, black pepper, and salt until smooth and fully incorporated.
04 - Pour dressing over pasta mixture. Fold gently with a spatula until all components are evenly coated with creamy dressing.
05 - Cover bowl and refrigerate for at least 1 hour to allow flavors to meld. Before serving, give salad a quick stir and sprinkle with additional fresh dill if desired.
