Tangy ditalini pasta with crunchy pickles, sweet peas, and creamy zesty dressing—ideal for picnics and potlucks.
# What Goes In:
→ 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 - Boil ditalini pasta in salted water until al dente. Drain and rinse under cold water to cool completely.
02 - Mix cooled pasta with diced pickles, peas, celery, and red onion in a large bowl.
03 - Whisk mayonnaise, sour cream, pickle juice, Dijon mustard, dill, garlic powder, pepper, and salt until smooth.
04 - Pour dressing over pasta mixture and toss gently until evenly coated.
05 - Refrigerate for at least 1 hour to meld flavors. Stir before serving and garnish with fresh dill.
