Classic Dill Pickle Macaroni Salad (Printer-Friendly)
Creamy macaroni salad with dill pickles, fresh dill, and tangy dressing—ideal for sharing at any event.
# What You’ll Need to Cook:
→ Pasta
01 -
300 g elbow macaroni
→ Dressing
02 -
150 g quality mayonnaise
03 -
120 g sour cream
04 -
60 ml dill pickle juice
→ Mix-ins
05 -
120 g dill pickles, chopped
06 -
60 g red onion, finely diced
07 -
15 g fresh dill, finely chopped
→ Seasonings
08 -
2 g kosher salt, or to taste
09 -
1 g freshly ground black pepper, or to taste
# Steps to Prepare:
01 -
Bring a large pot of generously salted water to a boil. Add elbow macaroni and cook until al dente, following package instructions, about 7–9 minutes. Drain thoroughly in a colander, rinse well with cold water to cool, then drain completely.
02 -
In a large mixing bowl, whisk together mayonnaise, sour cream, and dill pickle juice until fully blended and smooth.
03 -
Add cooled pasta to the bowl with the dressing. Add chopped dill pickles, diced red onion, and fresh dill. Toss until macaroni is evenly coated and all elements are well distributed.
04 -
Taste and season with kosher salt and freshly ground black pepper, considering the saltiness contributed by the pickles and pickle juice.
05 -
Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld; overnight chilling is recommended for best taste and texture.
06 -
Stir the salad to recombine before serving. Garnish with additional fresh dill if desired.
# Extra Cooking Tips:
01 -
Ensure pasta is completely cooled before mixing with dressing to avoid a watery salad.
02 -
For deeper flavor, chill the salad overnight before serving.
03 -
Adjust the amount of pickle juice for personal preferences regarding tanginess.
04 -
Store in an airtight container in the refrigerator for up to 3 days; stir before serving to redistribute the dressing.