Description
A refreshing and tangy macaroni salad with the crunch of dill pickles, perfect for picnics and summer gatherings.
Ingredients
- 2 cups elbow macaroni
- 1 cup chopped dill pickles
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 1/4 cup chopped fresh dill
- 1/2 cup mayonnaise
- 2 tablespoons pickle juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Cook the macaroni according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine the cooked macaroni, pickles, red onion, celery, and fresh dill.
- In a small bowl, whisk together mayonnaise, pickle juice, Dijon mustard, black pepper, and salt.
- Pour the dressing over the macaroni mixture and toss to coat evenly.
- Refrigerate for at least 1 hour before serving.
Notes
- For a lighter version, use Greek yogurt instead of mayonnaise.
- Add a pinch of sugar if you prefer a slightly sweeter taste.
- Best served chilled.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American