Prep this salad up to one day ahead of time. Store the celery, red onion, and bell pepper together, and the chopped pickles in a separate container. Cook the pasta and peas, run them under cold water, and drain well. Add a drizzle of olive oil to prevent them from sticking. Refrigerate in an airtight container. Blend the dressing and store separately. You may need to add water or a drizzle of oil to the dressing before combining. Mix for serving. Add fresh dill.