Description
This Dill Pickle Macaroni Salad is a creamy, tangy dish that blends classic macaroni salad flavors with the zesty crunch of dill pickles. Ideal for picnics and barbecues, it’s a refreshing side that will delight your guests!
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup dill pickles, chopped
- 1/2 cup dill pickle juice
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup red onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: 1/2 cup shredded cheddar cheese
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions (about 7-8 minutes) until al dente. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, whisk together mayonnaise, Dijon mustard, and dill pickle juice until smooth. Add garlic powder, salt, and pepper, adjusting to taste. If using fresh dill, chop and add it now; if using dried dill, sprinkle it in and mix well.
- Gently fold the cooled macaroni into the dressing. Add chopped dill pickles, red onion, and celery, folding them in until well combined. If using cheddar cheese, add it now.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow flavors to meld. For best results, let it chill longer.
- Before serving, stir the salad and adjust seasoning if necessary. Serve in a large bowl or individual plates, garnished with fresh dill if desired.
Notes
- This salad is great for customizing; consider adding diced bell peppers, cooked bacon bits, or even peas for extra flavor and texture.
- For a spicy twist, add hot sauce or chopped jalapeños.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Stir before serving as the dressing may thicken.
- Prep Time: 15 minutes
- Cook Time: 10 minutes