Description
A refreshing and tangy Pickle Pasta Salad perfect for summer gatherings.
Ingredients
- 8 ounces elbow macaroni
- 1 cup dill pickles, chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup celery, diced
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh dill, chopped (optional)
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a large mixing bowl, combine the chopped dill pickles, red onion, celery, mayonnaise, Dijon mustard, pickle juice, garlic powder, salt, and black pepper. Mix well until all ingredients are combined.
- Add the cooled macaroni to the bowl and gently fold it into the dressing mixture until evenly coated.
- If using, stir in the fresh dill for added flavor.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. For best results, chill for 2-3 hours.
- Serve chilled and enjoy!
Notes
- For a protein boost, add diced cooked chicken or tuna to the salad.
- Swap out the elbow macaroni for whole wheat or gluten-free pasta for a healthier alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg