Ingredients
Scale
- 12 oz elbow macaroni (or shell pasta)
- 1 cup dill pickles, chopped
- 1/2 cup red onion, finely diced
- 1/2 cup celery, finely diced
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup dill pickle juice
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill, chopped (or 1 tsp dried)
- Salt and pepper to taste
Instructions
- Cook the Pasta: Boil macaroni in salted water until al dente. Drain and rinse under cold water.
- Prep the Veggies: Chop pickles, onion, and celery. Set aside.
- Make the Dressing: In a bowl, mix mayo, sour cream, pickle juice, mustard, and dill. Season with salt and pepper.
- Combine Everything: In a large bowl, mix pasta with veggies and pour over the dressing.
- Chill: Cover and refrigerate at least 1 hour for flavors to meld.
- Taste and Serve: Adjust seasoning if needed before serving cold.
Notes
Rinse pasta well with cold water after cooking. It stops the cooking and keeps your salad from turning gummy.