Save My cousin brought this to a lakeside cookout one humid Saturday afternoon, and I watched nearly everyone go back for seconds. The combination sounded odd at first, but that first bite proved me wrong. Creamy, tangy, crunchy, and surprisingly refreshing all at once. I asked for the recipe immediately and tweaked it just slightly over the years until it became my own go-to for any outdoor gathering.
I made a double batch for a neighborhood potluck last spring and it disappeared before the burgers were done grilling. A few people even asked if I was secretly running a catering business. The truth is, it just hits all the right notes when you want something cold, creamy, and packed with texture.
Ingredients
- Ditalini pasta: These little tubes catch the dressing perfectly and make every bite satisfying, though any small shape works in a pinch.
- Dill pickles: Use the crunchiest ones you can find for texture, and save that brine for the dressing.
- Frozen peas: Thaw them under warm water and pat dry so they don't water down the salad.
- Celery: Adds a fresh snap that balances the creamy richness.
- Red onion: Dice it fine so you get little bursts of sharpness without overwhelming bites.
- Mayonnaise: The creamy base that holds everything together.
- Sour cream: Lightens the dressing and adds a slight tang.
- Pickle juice: The secret weapon that makes this salad unforgettable.
- Dijon mustard: A teaspoon or so gives it depth and a gentle kick.
- Fresh dill: Bright, grassy, and essential for that classic pickle flavor.
- Garlic powder: Just enough to add a savory backbone.
- Black pepper and salt: Taste as you go, especially since pickles bring their own salt.
Instructions
- Cook the pasta:
- Boil the ditalini in salted water until al dente, then drain and rinse under cold water until completely cool. This stops the cooking and prevents clumping.
- Prep the vegetables:
- Dice your pickles, chop the celery and red onion finely, and thaw the peas. Pat everything dry so excess moisture doesn't thin out the dressing.
- Mix the dressing:
- Whisk together mayonnaise, sour cream, pickle juice, mustard, dill, garlic powder, pepper, and salt until silky smooth. Taste it and adjust the seasoning now, not later.
- Combine everything:
- Toss the cooled pasta with the veggies and pickles in a large bowl, then fold in the dressing gently until everything is evenly coated. Use a light hand so the pasta doesn't break apart.
- Chill and rest:
- Cover the bowl and refrigerate for at least an hour. The flavors deepen and marry as it sits, and it tastes even better the next day.
- Garnish and serve:
- Give it a quick stir before serving and sprinkle fresh dill on top if you have it. Serve cold straight from the fridge.
Save One Fourth of July, I watched my friend's picky eight-year-old eat three servings of this and declare it better than chips. That is when I knew it had real staying power. It has this way of winning over skeptics and becoming the dish people actively look forward to.
Make-Ahead Magic
This salad is actually better when you make it the night before. The dressing seeps into every nook of the pasta and the flavors settle into something cohesive and bright. Just give it a good stir before serving because the dressing can settle at the bottom overnight.
Customizing to Your Crowd
If you want to lighten it up, swap Greek yogurt for the sour cream without losing much creaminess. For extra heat, toss in diced pickled jalapeños or a pinch of cayenne. I have also added diced sharp cheddar for a heartier version that works as a light lunch on its own.
Serving and Pairing Ideas
This pairs beautifully with grilled anything, especially burgers, brats, or chicken thighs. It also holds its own next to fried fish or pulled pork sandwiches. If you are packing it for a picnic, keep it in a cooler with ice packs since mayo-based salads need to stay cold.
- Double the recipe if you are feeding more than eight people, it goes fast.
- Serve it in a chilled bowl to keep it cold longer on a buffet table.
- Leftovers keep well for up to three days in the fridge, covered tightly.
Save This salad has earned a permanent spot in my summer rotation and I hope it does the same for you. Bring it to your next gathering and watch it quietly become the star of the table.
Recipe FAQ
- → Can I make this salad ahead of time?
Yes, this salad is ideal for advance preparation. Make it a day ahead and store it covered in the refrigerator. The flavors actually improve as they meld together overnight. Just stir before serving.
- → What pasta works best for this salad?
Ditalini pasta is perfect because its small tubular shape holds the creamy dressing well. You can also use small shells, elbow pasta, or any short pasta variety.
- → How can I make this lighter?
Replace sour cream with Greek yogurt for a lighter version with added protein. You can also use reduced-fat mayonnaise or a combination of mayo and Greek yogurt for a healthier dressing.
- → Can I add protein to this dish?
Absolutely. Grilled chicken, diced ham, hard-boiled eggs, or crispy bacon all pair wonderfully. Add your protein of choice and increase the dressing slightly to coat everything evenly.
- → How do I increase the flavor?
For extra tang, add pickled jalapeños, a splash of white vinegar, or more pickle juice. Fresh herbs like parsley or chives add brightness. Dijon mustard can be increased to taste for more punch.
- → What should I serve this with?
This versatile salad pairs perfectly with grilled chicken, sandwiches, burgers, or BBQ. It's also excellent as part of a picnic spread alongside fresh bread and other cold sides.