Description

A creamy and tangy macaroni salad featuring dill pickles, crunchy vegetables, and a rich, creamy dressing. Perfect for picnics, potlucks, or as a BBQ side dish.

Ingredients

2 cups elbow macaroni

1 cup chopped dill pickles (Grillo’s or Claussen recommended)

1/2 cup shredded sharp cheddar

1/4 cup diced red onion

1/2 cup chopped celery

1/4 cup chopped fresh dill

2 tablespoons pickle juice

3/4 cup mayo

1/4 cup sour cream or plain Greek yogurt

1 tablespoon Dijon mustard

Salt and pepper to taste

**Optional Add-ins:**

Chopped hard-boiled eggs

Crispy bacon

Diced ham or shredded chicken

A dash of hot sauce for heat

Cook Mode Prevent your screen from going dark

Instructions

Boil the elbow macaroni until al dente, about 7-8 minutes. Drain and rinse with cold water to stop the cooking process. Let it cool slightly, then toss with 1 tablespoon of pickle juice for extra tang.
In a bowl, whisk together the mayo, sour cream (or Greek yogurt), Dijon mustard, remaining pickle juice, fresh dill, and a pinch of salt and pepper. Taste and adjust seasoning as needed.
In a large mixing bowl, combine the cooked macaroni, chopped pickles, celery, red onion, cheddar cheese, and any optional add-ins. Pour the dressing over the top and gently fold to coat everything evenly.
Cover and refrigerate the salad for at least 1 hour, or up to 24 hours. Stir before serving and garnish with extra dill or chopped pickles for a fresh touch.

Notes

For a spicier kick, add finely chopped jalapeños or hot sauce.

For a lighter version, substitute sour cream with Greek yogurt.

If you want extra protein, add hard-boiled eggs, bacon, or diced chicken.

Can be made up to 24 hours ahead of time to allow flavors to meld.

Store in an airtight container for up to 3 days in the fridge.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Side dish
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 3g
Sodium: 450mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 6g
Cholesterol: 15mg