This Classic Dill Pickle Macaroni Salad is the perfect side dish for barbecues, picnics, or potlucks! It combines the tangy crunch of dill pickles with a rich and creamy dressing, making it an irresistible comfort dish. The addition of pickle juice gives it a zesty kick, while the red onions add a slight sharpness to balance the flavors. It’s a quick, easy, and flavorful recipe that will have everyone asking for seconds!
Ingredients
For the Salad:
- 8 ounces elbow macaroni
- ½ cup dill pickles, chopped
- ¼ cup red onion, finely chopped
For the Creamy Dressing:
- 1 cup mayonnaise
- ¼ cup pickle juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Optional Garnish:
- Fresh dill, chopped
- A sprinkle of paprika
Preparation
Step 1: Cook the Macaroni
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente.
- Drain & Cool: Drain the pasta and rinse under cold water to stop the cooking process and prevent it from becoming mushy. Set aside.
Step 2: Make the Dressing
- Combine Ingredients: In a large mixing bowl, whisk together mayonnaise, pickle juice, chopped dill pickles, red onion, garlic powder, onion powder, salt, and pepper until smooth and creamy.
- Taste & Adjust: Adjust seasoning as needed by adding more pickle juice for tang or extra mayo for creaminess.
Step 3: Assemble the Salad
- Mix Everything Together: Add the cooled macaroni to the dressing mixture. Stir well until the pasta is evenly coated.
- Chill for Maximum Flavor: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
Step 4: Serve & Garnish
- Final Touches: Before serving, garnish with fresh dill and a sprinkle of paprika for extra color and flavor.
- Serve Cold: Enjoy this salad straight from the fridge—it’s best served chilled!
Cooking Notes
- Best Pasta Choices: Elbow macaroni is traditional, but small shells or rotini also work well.
- Extra Creaminess: For a lighter version, substitute half of the mayonnaise with Greek yogurt or sour cream.
- Add Some Crunch: Diced celery or bell peppers can add extra texture.
- Make It Spicy: Stir in some chopped jalapeños or a pinch of cayenne pepper for a little heat.
Serving Suggestions
- Perfect for BBQs: Serve alongside grilled meats, burgers, or hot dogs.
- As a Side Dish: Pairs well with fried chicken, pulled pork, or sandwiches.
- Meal Prep Friendly: Store in an airtight container for up to 3 days in the refrigerator.
Tips
- Don’t Overcook the Pasta: Overcooked pasta can turn mushy when mixed with the dressing. Cook it just until al dente.
- Chill for the Best Flavor: Letting the salad sit in the fridge for at least an hour allows the flavors to develop.
- Double the Recipe for a Crowd: This salad is great for potlucks, so consider making a larger batch!
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes (including chilling time)
Servings: 6
Nutritional Information (Per Serving)
- Calories: 250
- Fat: 15g
- Carbohydrates: 28g
- Protein: 4g
Conclusion
This Classic Dill Pickle Macaroni Salad is the ultimate creamy, tangy, and refreshing side dish that’s perfect for summer gatherings and everyday meals. With its crunchy pickles, zesty dressing, and comforting pasta, it’s guaranteed to be a crowd-pleaser! Whether you serve it at a BBQ or keep it as a quick meal-prep option, this salad will become a new favorite.
Try it today and let me know how you enjoy it! 🥗✨
PrintClassic Dill Pickle Macaroni Salad with Creamy Dressing
- Total Time: 1 hour 15 minutes
Ingredients
For the Salad:
- 8 ounces elbow macaroni
- ½ cup dill pickles, chopped
- ¼ cup red onion, finely chopped
For the Creamy Dressing:
- 1 cup mayonnaise
- ¼ cup pickle juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Optional Garnish:
- Fresh dill, chopped
- A sprinkle of paprika
Instructions
Step 1: Cook the Macaroni
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente.
- Drain & Cool: Drain the pasta and rinse under cold water to stop the cooking process and prevent it from becoming mushy. Set aside.
Step 2: Make the Dressing
- Combine Ingredients: In a large mixing bowl, whisk together mayonnaise, pickle juice, chopped dill pickles, red onion, garlic powder, onion powder, salt, and pepper until smooth and creamy.
- Taste & Adjust: Adjust seasoning as needed by adding more pickle juice for tang or extra mayo for creaminess.
Step 3: Assemble the Salad
- Mix Everything Together: Add the cooled macaroni to the dressing mixture. Stir well until the pasta is evenly coated.
- Chill for Maximum Flavor: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
Step 4: Serve & Garnish
- Final Touches: Before serving, garnish with fresh dill and a sprinkle of paprika for extra color and flavor.
- Serve Cold: Enjoy this salad straight from the fridge—it’s best served chilled!
- Prep Time: 15 minutes
Nutrition
- Serving Size: 6
- Calories: 250
- Fat: 15g
- Carbohydrates: 28g
- Protein: 4g