Description
A creamy, tangy pasta salad featuring the bright, briny flavor of dill pickles.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup pickle juice
- 1/4 cup chopped fresh dill
- 1/4 cup chopped red onion
- 2 cups chopped dill pickles
- Salt and black pepper to taste
Instructions
- Cook the elbow macaroni according to package directions. Drain and rinse with cold water.
- In a large bowl, whisk together the mayonnaise, sour cream, and pickle juice.
- Add the cooked pasta, chopped dill, chopped red onion, and chopped dill pickles to the bowl.
- Toss everything together until well combined.
- Season with salt and black pepper to taste.
- Chill the pasta salad for at least 30 minutes before serving.
Notes
- For a tangier salad, add more pickle juice.
- You can use other pasta shapes like rotini or shells.
- Add cooked chicken or ham for a heartier salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook (after pasta is cooked)
- Cuisine: American