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Creamy Classic Dill Pickle Macaroni Salad

creamy classic dill pickle macaroni salad - featured image
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A tangy and creamy macaroni salad featuring crunchy dill pickles, perfect for cookouts and easy to prepare with simple pantry ingredients.

Ingredients

Scale
  • 2 cups (about 200g) uncooked elbow macaroni
  • 1 cup finely chopped dill pickles (about 150g)
  • 3/4 cup (180ml) mayonnaise, full-fat or light
  • 1/4 cup (60ml) plain Greek yogurt (can substitute with sour cream)
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon pickle juice
  • 1 teaspoon granulated sugar
  • 1/2 cup finely diced celery (about 60g), optional
  • 2 tablespoons finely minced red onion, optional
  • Salt and freshly ground black pepper to taste (start with 1/2 teaspoon)
  • Optional garnishes: fresh dill or chives
  • Optional additions: fresh dill, parsley, chives, smoked paprika, cayenne pepper, hot sauce, finely chopped bell peppers or radishes, cooked peas or sweet corn

Instructions

  1. Bring a large pot of salted water to a boil. Add 2 cups (200g) elbow macaroni and cook according to package instructions (about 7-8 minutes) until al dente. Stir occasionally to prevent sticking.
  2. Drain macaroni well in a colander, then rinse under cold water to stop cooking and cool the pasta. Let it drain completely (about 5 minutes).
  3. While pasta cools, finely chop 1 cup (150g) dill pickles, 1/2 cup (60g) celery, and 2 tablespoons minced red onion. Soak onion in cold water for 5 minutes if a milder flavor is desired, then drain.
  4. In a medium bowl, whisk together 3/4 cup (180ml) mayonnaise, 1/4 cup (60ml) plain Greek yogurt, 2 tablespoons sweet pickle relish, 1 teaspoon yellow mustard, 1 tablespoon apple cider vinegar, 1 tablespoon pickle juice, and 1 teaspoon granulated sugar until smooth and creamy.
  5. Season dressing with 1/2 teaspoon salt and freshly ground black pepper to taste. Adjust seasoning as needed.
  6. In a large bowl, combine cooled macaroni, chopped pickles, celery, and onion. Pour dressing over the salad and gently fold with a spatula until evenly coated. Avoid overmixing to keep macaroni intact.
  7. If salad feels dry, add a splash more pickle juice or a little extra mayonnaise.
  8. Cover bowl with plastic wrap and refrigerate for at least 1 hour, preferably 2-3 hours, to let flavors blend and chill thoroughly.
  9. Before serving, stir salad again and adjust salt, pepper, or sugar if needed. Garnish with fresh dill or chives if desired.
  10. Serve cold straight from the refrigerator.

Notes

Rinsing the pasta after cooking chills it and helps the dressing cling better. Chop pickles finely but not too small to maintain crunch. Adjust pickle juice and seasoning to taste. Chill for at least 1 hour for best flavor. Salad holds well for up to 3 days refrigerated; stir in pickle juice or milk if it thickens overnight. Not recommended to reheat.

Nutrition

Keywords: macaroni salad, dill pickle, creamy pasta salad, cookout side dish, easy pasta salad, picnic recipe, summer salad

Find it online: https://jodierecipes.com/creamy-classic-dill-pickle-macaroni-salad-recipe-for-easy-cookouts/