Dill Pickle Pasta Salad (Print Version)
# Ingredients:
01 -
2 cups large elbow macaroni
02 -
1 cup dill pickles, chopped
03 -
¼ cup white onion, finely diced
04 -
1½ cups mayonnaise
05 -
⅓ cup pickle brine or pickle vinegar
06 -
½ teaspoon fresh dill, finely chopped (optional)
07 -
1 tablespoon fresh parsley, chopped
# Instructions:
01 -
Bring a large pot of heavily salted water to a rolling boil. Add 2 cups of large elbow macaroni and cook until al dente. Drain, add a few ice cubes, and set aside in the colander to cool.
02 -
In a large bowl, mix 1.5 cups of mayonnaise, ⅓ cup pickle brine, finely diced white onion, and cracked black pepper until smooth.
03 -
Stir in the chopped dill pickles and fresh dill (if using).
04 -
Add the cooled macaroni to the bowl and stir until fully coated in the dressing. Serve immediately or chill before serving. Store in the fridge for up to 3 days.