Go Back
Close-up of Sour Cream Pasta Salad showing the thick white dressing, vibrant green peas, and yellow pepper cubes in a white bowl.

Sour Cream Pasta Salad with Fresh Dill and Crisp Vegetables

A refreshing Sour Cream Pasta Salad featuring al dente rotini, sweet peas, and crisp yellow peppers in a thick, glossy dressing. Perfect for summer BBQs and potlucks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 cups
Course: Salad, Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450g) Rotini Pasta Durum wheat spirals
  • 1 cup (150g) Sweet Green Peas Frozen and thawed
  • 1 large Yellow Bell Pepper Diced into small cubes
  • 1/2 cup (60g) Red Onion Finely diced
  • 2 stalks Celery Sliced into translucent bits
  • 1.5 cups (360ml) Sour Cream Full-fat for best gloss
  • 2 tbsp (30ml) Lemon Juice Freshly squeezed
  • 1/4 cup (10g) Fresh Dill Finely chopped
  • 1 tsp (5g) Coarse Black Pepper Freshly ground

Equipment

  • 1 Large Stockpot 6-quart capacity recommended
  • 1 White Ceramic Bowl For serving
  • 1 Chef's Knife For fine dicing

Method
 

Boil and Chill
  1. Boil the rotini in salted water until al dente. Drain and rinse under cold water immediately to keep it firm and remove excess starch.
  2. Dice the yellow pepper into small cubes, finely mince the red onion, and slice the celery into thin, translucent pieces.
Assemble
  1. Whisk the sour cream and lemon juice until the consistency is thick and glossy.
  2. In a ceramic bowl, fold the pasta, peas, and diced vegetables into the dressing until every spiral is coated.
  3. Top with freshly chopped dill and a generous dusting of coarse black pepper before serving.

Notes

Always ensure the pasta is completely cold before adding the sour cream dressing to prevent separating.
Use fresh dill only; the dried version will not provide the same visual or flavor profile.