Creamy Dill Pickle Pasta Salad

My neighbor Mary brought this to our block party last summer, and I spent the entire evening hovering near the bowl, trying to figure out what made it so addictive. The combination of cool pasta, bright pickle tang, and that creamy dressing just works in ways I didn't expect from a pasta salad. Now it's the first thing people ask me to bring to any gathering.

I made a triple batch for my sister's baby shower, completely overestimating how much food we needed. Three hours later, the bowl was empty and three different guests had texted me for the recipe. Something about the crunch of celery and pops of sweet peas makes people forget they're eating pasta salad.

Ingredients

• 2 cups ditalini pasta: Those little tubes catch the dressing in every nook and cranny
• 1 cup dill pickles, diced: Use your favorite jar, the kind you snack on straight from the fridge
• 1 cup frozen peas, thawed: They add sweetness that balances all that tang
• 1/2 cup celery, finely chopped: Don't skip this, the crunch is essential
• 1/4 cup red onion, finely diced: Soak it in cold water for 10 minutes if you want it milder
• 1/2 cup mayonnaise: Real mayo makes the creamiest base
• 1/4 cup sour cream: Adds just enough tang to complement the pickles
• 2 tablespoons pickle juice: The magic ingredient that ties everything together
• 1 tablespoon Dijon mustard: Use a good quality one, it makes a difference
• 1 tablespoon fresh dill, chopped: Fresh is worth it here, though dried works in a pinch
• 1 teaspoon garlic powder: Distributes evenly without any raw bite
• 1/2 teaspoon black pepper: Freshly ground gives the best aroma
• 1/2 teaspoon salt: Start here, your pickles might already be salty enough

Instructions

Cook and cool the pasta:

Boil the ditalini until it's perfectly al dente, then rinse it thoroughly under cold water until it's completely cool to the touch. This stops the cooking and prevents the pasta from absorbing all that precious dressing later.

Prep all your crunch:

Dice those pickles into uniform little cubes, chop the celery tiny, and mince the red onion so every forkful gets a bit of everything without overwhelming bites of raw onion.

Whisk up the magic dressing:

Combine the mayonnaise, sour cream, pickle juice, mustard, dill, garlic powder, pepper, and salt in a bowl, whisking until it's silky smooth and tastes like the best ranch dressing you've ever had.

Toss it all together:

Pour that dressing over the cooled pasta and vegetables, then fold everything together gently until each piece is coated in that creamy, tangy goodness.

Let it rest:

Cover the bowl and stick it in the fridge for at least an hour, though overnight is even better. This step is nonnegotiable, it's when the flavors really become friends.

Finish and serve:

Give it one last stir, scatter some extra fresh dill on top if you're feeling fancy, and watch it disappear.

Save

My dad, who claims to hate pasta salad, ate three servings at our Memorial Day cookout and finally admitted maybe he'd just been eating bad versions his whole life. Watching someone convert in real time over a bowl of cold pasta has become one of my favorite things about sharing this recipe.

Making It Your Own

Sometimes I'll add shredded sharp cheddar when I want something heartier, and my cousin swaps in Greek yogurt for half the sour cream to lighten it up. The beauty is that the pickle dressing base works with whatever you've got in the crisper drawer.

Perfect Pairings

This shines next to anything hot off the grill, especially burgers or ribs that need something cool and creamy to balance them out. I've also served it as a light lunch with some crusty bread and a simple green salad when the weather turns warm and cooking feels like too much effort.

Storage & Make Ahead Tips

The salad keeps beautifully for three to four days in the fridge, though the pasta will drink up some of the dressing as it sits. If you're making it more than 24 hours ahead, stash a little extra dressing separately to refresh it before serving.

• Stir in a splash of pickle juice if it seems dry after refrigerating
• Use a glass container, something about plastic absorbs the pickle flavor
• Let it sit on the counter for 15 minutes before serving, the flavors pop at slightly cooler than fridge temperature

Save

There's something deeply satisfying about a dish that travels well, feeds a crowd, and makes people genuinely happy. This pasta salad has earned its permanent spot in my rotation, and I bet it will find its way into yours too.

Recipe FAQs

→ How long should I chill the pasta salad?

Refrigerate for at least 1 hour before serving to allow the flavors to meld together properly. It tastes even better the next day.

→ Can I make this pasta salad ahead of time?

Yes, this salad can be prepared up to 24 hours in advance. Store it covered in the refrigerator and give it a good stir before serving.

→ What type of pasta works best?

Ditalini is ideal because its small tube shape holds the dressing well. You can also use macaroni, rotini, or small shells as alternatives.

→ How can I make this dish lighter?

Substitute Greek yogurt for the sour cream to reduce calories while maintaining creaminess. You can also use light mayonnaise.

→ What can I add for extra flavor?

Chopped pickled jalapeños or a splash of white vinegar will enhance the tanginess. Fresh herbs like parsley or chives also work well.