Description
Summer picnics come alive with classic dill pickle macaroni salad, a creamy crowd-pleaser that blends tangy pickles and smooth pasta. Cool, zesty flavors dance together, promising delightful bites you’ll savor at any gathering.
Ingredients
Scale
Main Ingredients:
- 2 cups elbow macaroni
- 1 cup dill pickles, chopped
- 1/2 cup dill pickle juice
- 1/2 cup mayonnaise
Vegetables:
- 1/4 cup red onion, finely diced
- 1/4 cup celery, chopped
- 2 tablespoons fresh dill, chopped
Seasoning and Extras:
- 1 teaspoon dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Boil water in a large pot and cook elbow macaroni according to package instructions until al dente, typically 8-10 minutes. Drain and rinse with cold water to stop cooking process and cool the pasta quickly.
- While pasta cools, finely dice red onion, chop celery, and mince fresh dill into small, uniform pieces.
- In a spacious mixing bowl, combine mayonnaise, dill pickle juice, dijon mustard, garlic powder, black pepper, and salt. Whisk the ingredients until smooth and well-integrated.
- Add cooled macaroni to the creamy dressing, gently folding to ensure each pasta piece is evenly coated.
- Incorporate chopped dill pickles, red onion, celery, and fresh dill into the pasta mixture. Stir carefully to distribute ingredients throughout the salad.
- Cover the bowl and refrigerate for at least 1 hour, allowing flavors to meld and develop a rich, tangy profile.
- Before serving, give the salad a gentle stir and taste. Adjust seasoning if needed with additional salt, pepper, or pickle juice for extra zest.
- Serve chilled as a refreshing side dish, garnishing with additional fresh dill if desired.
Notes
- Master pasta texture by cooking exactly 8-10 minutes, ensuring al dente consistency without becoming mushy or too firm.
- Rinse pasta immediately with cold water to halt cooking and prevent clumping, creating perfect individual noodle separation.
- Enhance flavor depth by letting salad chill for minimum 1 hour, allowing pickle juice and seasonings to fully infuse into pasta and vegetables.
- Customize dietary needs by substituting mayonnaise with Greek yogurt for lighter version or using gluten-free pasta for celiac-friendly option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 10 mg