Creamy Dill Pickle Macaroni Salad
A creamy and tangy macaroni salad featuring dill pickles, perfect for picnics or as a side dish at barbecues.
Ingredients
Main Ingredients
- 2 cups elbow macaroni Cook according to package instructions.
- 1 cup dill pickles, chopped
- 1/2 cup mayonnaise Can be substituted with vegan mayo.
- 1/4 cup sour cream Greek yogurt can be used as a lighter version.
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- Fresh dill for garnish
Instructions
Preparation
- Cook the elbow macaroni according to package instructions, typically 7-9 minutes, until al dente. Drain and rinse with cold water.
- In a large bowl, combine the cooled macaroni and the chopped dill pickles.
- Add the mayonnaise, sour cream, Dijon mustard, garlic powder, onion powder, salt, and pepper.
- Stir all ingredients together until well integrated.
- Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serving
- Spoon the salad into a serving bowl and garnish with fresh dill.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days. Not recommended for freezing.