# What You Need:
→ Pasta & Vegetables
01 - 2 cups uncooked ditalini pasta
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 (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 fresh dill, chopped (optional)
# Directions:
01 - Boil ditalini pasta in salted water until al dente per package directions. Drain thoroughly and rinse under cold water until completely cooled.
02 - Transfer cooled pasta to a large mixing bowl. Add diced pickles, thawed peas, chopped celery, and red onion. Toss gently to distribute evenly.
03 - Whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, chopped dill, garlic powder, black pepper, and salt until smooth and fully incorporated.
04 - Pour the dressing over the pasta mixture. Fold gently with a spatula until all ingredients are evenly coated with the creamy dressing.
05 - Cover bowl tightly and refrigerate for at least 1 hour to allow flavors to meld and develop. The salad can be made up to 24 hours in advance.
06 - Stir salad before serving. Garnish with additional fresh dill if desired. Serve chilled.
