Description
A creamy and tangy macaroni salad with dill pickles, perfect for summer gatherings and picnics.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1/2 cup dill pickles, chopped
- 1/4 cup pickle juice
- 1/2 cup celery, diced
- 1/4 cup red onion, finely chopped
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water.
- In a large bowl, whisk together the mayonnaise, pickle juice, and Dijon mustard. Season with salt and pepper to taste.
- Add the cooled macaroni, dill pickles, celery, and red onion to the bowl. Stir gently until well combined.
- Cover and refrigerate for at least one hour before serving to allow the flavors to meld.
Notes
Can be made a day ahead for best flavor. Substitute low-fat or vegan mayonnaise for a lighter version.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg