Servings: 8 servings
Calories: 250kcal
Equipment
- Large pot
- Mixing bowl
- Colander
Ingredients
For the Pasta Base
- 8 oz elbow macaroni provides the perfect bite-sized shape to soak up all that creamy goodness.
For the Crunch
- 1 cup dill pickles, diced lends a delightful tang.
- 1/2 cup red onion, diced adds a pop of color and sharp flavor.
- 1 cup celery, diced offers a refreshing crunch.
For the Creamy Dressing
- 1 cup mayonnaise the base of the dressing.
- 2 tbsp pickle juice enhances the tangy flavor.
- 1 tsp garlic powder introduces a subtle garlic flavor.
For Seasoning
- salt and pepper to taste essential for flavoring.
Instructions
Directions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and let cool for about 10 minutes.
- In a large mixing bowl, combine the diced dill pickles, red onion, celery, mayonnaise, pickle juice, and garlic powder. Stir gently until everything is evenly coated.
- Once the macaroni has cooled, add it to the bowl with the other ingredients. Mix gently but thoroughly.
- Sprinkle salt and pepper over the combined salad. Taste, then adjust the seasoning if needed.
- Cover the bowl and let the pasta salad chill in the refrigerator for at least 1 hour.
Notes
Optional: Garnish with fresh dill or extra diced pickles. Store in an airtight container for up to 3 days.
Nutrition
Serving: 1cup | Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 20mg | Sodium: 600mg | Potassium: 250mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 1mg
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