Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the elbow macaroni (or your chosen pasta) and cook according to package directions until al dente. You want the pasta to be tender but still have a slight bite. Once cooked, drain the pasta thoroughly in a colander and rinse it with cold water. This step is crucial to stop the cooking process and prevent the pasta from becoming mushy. Transfer the drained and cooled pasta to a large mixing bowl.1 pound elbow macaroni or your favorite short pasta shape
- While the pasta is cooking, prepare your other ingredients. Finely chop the dill pickles, ensuring they are uniformly small so their flavor is evenly distributed throughout the salad. Dice the red onion and celery as finely as possible. Chop the fresh dill, if using. The smaller the dice, the more harmonious the flavors will be when mixed.1 cup chopped dill pickles, 1/2 cup finely diced red onion, 1/2 cup celery, finely diced, 1/4 cup fresh dill, chopped
- In a separate medium-sized bowl, whisk together the mayonnaise, reserved pickle juice, Dijon mustard, and apple cider vinegar (if using). Taste the dressing and season generously with salt and freshly ground black pepper. The pickle juice adds a delightful tangy kick, and the Dijon mustard provides a subtle sharpness that complements the pickles beautifully. Adjust seasoning as needed.1/2 cup mayonnaise, 2 tablespoons pickle juice, 1 tablespoon Dijon mustard, 1 teaspoon apple cider vinegar, to taste salt, to taste freshly ground black pepper
- Add the chopped dill pickles, diced red onion, diced celery, and chopped fresh dill to the large bowl with the cooled pasta. If you're adding any optional ingredients like shredded cheddar cheese, crumbled bacon, or chopped hard-boiled eggs, now is the time to fold them in.1 pound elbow macaroni or your favorite short pasta shape, 1 cup chopped dill pickles, 1/2 cup finely diced red onion, 1/2 cup celery, finely diced, 1/4 cup fresh dill, chopped, 1/2 cup shredded cheddar cheese, 1/4 cup cooked crumbled bacon, 1/4 cup chopped hard-boiled eggs
- Pour the prepared creamy dressing over the pasta and vegetable mixture. Gently toss everything together until all the ingredients are well coated with the dressing. Ensure every bit of pasta and vegetable is covered for maximum flavor.1/2 cup mayonnaise, 2 tablespoons pickle juice, 1 tablespoon Dijon mustard, 1 teaspoon apple cider vinegar, to taste salt, to taste freshly ground black pepper
- Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld together, creating a truly delicious and cohesive pasta salad. The longer it chills, the better it gets!
Notes
Leftover Dill Pickle Pasta Salad can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to develop and deepen the longer it sits, making it even tastier on the second and third day. This pasta salad is designed to be served cold. If the salad seems a little thick after refrigeration, you can stir in an extra tablespoon of pickle juice or a touch more mayonnaise to loosen it up before serving.
