Save My neighbor brought this to our block party last summer and I literally hovered over the bowl the entire afternoon, pretending to help set up napkins while casually eating thirds. There's something about that briny, creamy punch that makes you forget you're at a crowded potluck and not just standing in your kitchen at midnight eating cold pasta straight from the container.
I started making this for every single gathering after my sister texted me at 11 PM demanding the recipe, having just tasted it at our cousin's baby shower. Now it's become this thing where friends literally text me days ahead of events asking 'are you bringing THE pickle pasta' because apparently I've been typecast as the dill pickle salad person and I'm honestly fine with that.
Ingredients
- 2 cups ditalini pasta: Those little tube shapes capture the creamy dressing in the most satisfying way, but any small pasta works if that's what you've got in the pantry
- 1 cup dill pickles, diced: I use Claussen pickles from the refrigerated section because they're crunchier and the garlic dill flavor is worth hunting them down
- 1 cup frozen peas, thawed: These add little pops of sweetness that balance all that tangy brine perfectly
- 1/2 cup celery, finely chopped: Don't skip this, that crunch is what makes each bite interesting
- 1/4 cup red onion, finely diced: If you're onion averse, soak the diced pieces in ice water for 10 minutes to mellow the bite
- 1/2 cup mayonnaise: Real mayonnaise, not miracle whip, unless you want a completely different vibe
- 1/4 cup sour cream: Greek yogurt works here if you want to pretend it's healthy
- 2 tablespoons pickle juice: This is the secret weapon straight from the jar
- 1 tablespoon Dijon mustard: Adds that sharp edge that cuts through the richness
- 1 tablespoon fresh dill, chopped: Fresh is absolutely worth it here, but use 1 teaspoon dried in a pinch
- 1 teaspoon garlic powder: Distributes evenly without any raw garlic chunks
- 1/2 teaspoon black pepper: Freshly cracked makes a noticeable difference
- 1/2 teaspoon salt: Start here and add more after tasting since pickles are already salty
- 2 tablespoons fresh dill, chopped: That pretty green garnish makes it look like you tried harder than you actually did
Instructions
- Cook and cool your pasta:
- Boil those ditalini until they're just tender, then rinse under cold water until the pasta itself feels cold to the touch, otherwise it'll keep cooking and turn mushy in the salad
- Combine all the crunchy elements:
- Dump your cooled pasta, diced pickles, peas, celery, and onion into a big mixing bowl and give it a gentle toss so everything's evenly distributed
- Whisk up that creamy dressing:
- In a separate bowl, mix the mayonnaise, sour cream, pickle juice, Dijon, dill, garlic powder, pepper, and salt until it's completely smooth and glossy
- Bring it all together:
- Pour that dressing over the pasta mixture and fold everything together gently until every single piece is coated
- Let the flavors become friends:
- Cover the bowl and stick it in the fridge for at least an hour, but honestly two is better if you have the time
- The final touch before serving:
- Give it one last stir, maybe add another splash of pickle juice if it's absorbed too much, then sprinkle with fresh dill right before people start showing up
Save My dad, who claims to hate pasta salad in general and specifically hates dill pickles in anything, ate half the bowl at our July 4th barbecue last year and then asked if there was more. That's when I knew this wasn't just a recipe, it was a legitimate conversation starter that somehow brings people together over their shared love of questionable flavor combinations.
Making It Your Own
Once you've made the basic version a few times, start playing around because this salad is incredibly forgiving. I've added diced sharp cheddar when I needed more substance, thrown in pickled jalapeños for heat, and even used chopped pickled red onions when regular onions felt too harsh. The pasta matters less than you'd think too, rotini and fusilli both work beautifully if you can't find ditalini at your store.
Serving Strategies
This serves six as a side, but I've watched it disappear faster at parties when I serve it alongside grilled chicken or even on its own with some crusty bread. The key is serving it really cold, so keep the bowl on ice if you're at an outdoor potluck and the weather's warm. Something about that icy temperature makes the creamy dressing taste even more refreshing.
Storage Secrets
This actually improves overnight as the pickles infuse everything with that briny goodness, so feel free to make it up to 24 hours ahead. Store it in an airtight container in the refrigerator and give it a good stir before serving since the dressing tends to settle at the bottom. It will keep for 3 to 4 days, though the pasta does soften slightly each day.
- Mason jars work perfectly for individual portion meal prep lunches
- Never freeze this, the creamy dressing will separate and the pasta gets weirdly mushy
- If you're doubling the recipe for a crowd, mix everything except the dressing and add that just before serving
Save There's something genuinely joyful about a dish that makes people pause mid conversation and ask what's in it, then go home and immediately text you for the recipe. That's the kind of food memory I want to keep making.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, this salad is excellent for advance preparation. You can make it up to a day ahead and store it covered in the refrigerator. The flavors actually improve as they blend together. Simply stir before serving and add fresh dill garnish if desired.
- → What can I substitute for sour cream?
Greek yogurt is an excellent lighter alternative to sour cream, providing similar creaminess with less fat. Use the same amount and whisk it in with the other dressing ingredients until smooth.
- → How do I make this salad spicier?
For extra tang and heat, add chopped pickled jalapeños or a splash of white vinegar to the dressing. You can also increase the Dijon mustard or add a pinch of cayenne pepper for additional spice.
- → Is this salad vegetarian?
Yes, this pasta salad is completely vegetarian. It contains only plant-based pasta, vegetables, and a creamy dressing. Just verify that your mayonnaise and sour cream are vegetarian-certified if you have specific dietary concerns.
- → What pasta works best if I don't have ditalini?
Ditalini is ideal due to its small size, but you can substitute with elbow macaroni, small shells, or any bite-sized pasta. Use the same quantity and cook until al dente. Avoid large shapes that are harder to coat evenly with dressing.
- → Can I add protein to this salad?
Absolutely. Serve alongside grilled chicken, hard-boiled eggs, or crispy bacon for added protein. You can also mix in diced ham, tuna, or chickpeas directly into the salad for a heartier main dish option.