Macaroni Salad with Dill and Pickle Crunch
Macaroni salad with dill and pickle crunch is a cold, creamy pasta salad built around tender elbows, briny dill pickles, and plenty of fresh dill—perfect for make-ahead cookouts, potlucks, and warm-weather meals.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Medium Bowl
- Whisk
- Knife
- Cutting board
Ingredients
Salad
- 200 g dry elbow macaroni (about 7 oz; about 2 cups)
- 120 g dill pickles diced and drained (about 1 cup; about 3–4 medium spears)
- 15 ml dill pickle brine (about 1 tbsp)
- 50 g celery finely chopped (about 1/2 cup; 1 medium stalk)
- 30 g red onion finely diced (or white onion; about 1/4 cup)
- 2–3 green onions thinly sliced (about 20 g / 1/4 cup)
- 15 g fresh dill chopped, loosely packed (about 1/4 cup), divided (most for salad, pinch for garnish)
- 15 g fresh parsley chopped (about 2 tbsp) or extra dill (optional)
- 70 g sharp cheddar cheese small dice (about 1/2 cup; optional)
Dressing
- 120 ml mayonnaise full-fat for best texture (about 1/2 cup)
- 60 ml sour cream or full-fat Greek yogurt (about 1/4 cup)
- 5 ml Dijon mustard (about 1 tsp; sub: yellow mustard)
- 5 ml sugar (about 1 tsp; adjust to taste)
- 1.25 ml garlic powder (about 1/4 tsp)
- 1.25 ml onion powder (about 1/4 tsp; optional)
- 2–3 ml fine sea salt (about 1/2 tsp), plus more to taste
- 1 ml freshly ground black pepper (about 1/4 tsp), plus more to taste
Instructions
- Cook the macaroni. Bring a large pot of well-salted water to a boil. Add the elbow macaroni and cook according to package directions until just past al dente, about 8–10 minutes, so it’s tender but not mushy.
- Cool the pasta quickly. Drain the macaroni in a colander and rinse under cold running water, tossing, until cool and no steam rises. Let drain at least 5 minutes, shaking the colander a few times so excess water doesn’t thin the dressing.
- Prep the mix-ins. Finely dice the dill pickles and celery, chop the red onion, and slice the green onions. Chop the dill and parsley. If using cheddar, cut into very small cubes.
- Make the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, pickle brine, Dijon mustard, sugar, garlic powder, onion powder, salt, and pepper until smooth. Taste and adjust with more sugar for sharpness or more brine for tang.
- Combine pasta and dressing. Transfer well-drained macaroni to a large mixing bowl. Pour about three-quarters of the dressing over the pasta and toss thoroughly. Let sit 5–10 minutes to absorb.
- Fold in vegetables, herbs, and cheese. Add pickles, celery, red onion, green onions, most of the dill, parsley, and cheddar (if using). Fold gently. Add remaining dressing a spoonful at a time if needed until creamy but not soupy.
- Chill to develop flavor. Cover and refrigerate at least 1 hour (and up to 24 hours) for the flavors to meld. The pasta absorbing more dressing is normal.
- Final seasoning check. Before serving, stir well from the bottom and taste. Adjust with more salt, pepper, or pickle brine, and add a spoonful of mayo if it seems dry.
- Garnish and serve. Transfer to a serving bowl, sprinkle with remaining dill and a grind of pepper, and serve cold or at cool room temperature.
Nutrition
Calories: 420kcalCarbohydrates: 44gProtein: 10gFat: 23gSaturated Fat: 6gCholesterol: 30mgSodium: 820mgPotassium: 260mgFiber: 2gSugar: 6gVitamin A: 180IUVitamin C: 4mgCalcium: 120mgIron: 1.8mg
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