Creamy Dill Pickle Pasta Salad

# What to Use:

→ 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 Prepare:

01 - Cook ditalini pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water until completely cooled.

02 - In a large mixing bowl, combine the cooled pasta, diced dill pickles, peas, celery, and red onion.

03 - In a separate bowl, whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, dill, garlic powder, black pepper, and salt until smooth and well combined.

04 - Pour the dressing over the pasta mixture and toss gently until all ingredients are evenly coated.

05 - Cover and refrigerate for at least 1 hour to allow flavors to fully meld together.

06 - Before serving, stir the salad and garnish with additional fresh dill if desired.

# Expert Advice:

01 -

The dressing clings to every piece of pasta instead of pooling at the bottom like those disappointing grocery store versions
You can make it the night before and it actually tastes better, which is basically meal prep magic

02 -

I learned the hard way that warm pasta makes the dressing turn into a weird gloppy mess, so don't rush that cooling step
The salad absorbs dressing as it sits, so keep a little extra mixed up in the fridge to freshen it up if you're serving it hours later

03 -