# What You'll Need:
→ Pasta & Vegetables
01 - 2 cups uncooked ditalini pasta (approximately 8 oz)
02 - 1 cup diced dill pickles (approximately 5 oz)
03 - 1 cup frozen peas, thawed (approximately 5 oz)
04 - 1/2 cup finely chopped celery
05 - 1/4 cup finely diced red onion
→ 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 chopped fresh dill (or 1 teaspoon dried dill)
11 - 1 teaspoon garlic powder
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon salt, adjust to taste
→ Garnish
14 - 2 tablespoons chopped fresh dill (optional)
# Steps:
01 - Bring a large pot of salted water to boil. Cook ditalini pasta according to package directions until al dente. Drain thoroughly and rinse under cold running water until completely cooled. Set aside.
02 - In a large mixing bowl, add cooled pasta, diced dill pickles, thawed peas, chopped celery, and diced red onion. Toss gently to distribute evenly.
03 - In a separate medium 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 prepared dressing over pasta mixture. Using a large spoon or spatula, fold gently until all ingredients are evenly coated with the creamy dressing.
05 - Cover bowl tightly with plastic wrap or lid. Refrigerate for at least 1 hour to allow flavors to meld. For best results, chill overnight.
06 - Remove from refrigerator and stir thoroughly to redistribute dressing. Garnish with additional chopped fresh dill if desired. Serve chilled.
