Dill Pickle Macaroni (Print Version)
Creamy pasta loaded with dill pickles, crunchy veggies, and a light Dijon dressing, just right for parties or picnic baskets.
# Ingredients:
→ Salad Base
01 -
40 grams celery, diced up
02 -
40 grams red onion, chopped small
03 -
120 grams dill pickles, chopped
04 -
1 cup mayo
05 -
200 grams elbow macaroni
→ Dressing
06 -
Black pepper as much as you want
07 -
Salt to your taste
08 -
1 tablespoon apple cider vinegar
09 -
1 tablespoon Dijon mustard
# Steps:
01 -
Shake in your salt and pepper to your liking. Cover it up and chill in the fridge for at least an hour, so all the flavors can come together before you eat.
02 -
Toss in your cooled noodles. Mix softly till everything is mixed well and the pasta's all covered.
03 -
Mix in the chopped pickles, red onion bits, and celery pieces right into the bowl with the dressing.
04 -
Grab a big bowl and stir up the mayo, Dijon, and vinegar till it's all nice and smooth.
05 -
Boil the macaroni in salted water by following what it says on the package until it's just chewy. Rinse under cool water and make sure it's drained well.
# Notes:
01 -
Want it tangier? Throw in extra pickles.
02 -
Need a protein boost? Hard-boiled eggs work great mixed in.
03 -
It's way better chilled.