Description
A delightful Dill Pickle Macaroni Salad that combines creamy, tangy, and crunchy elements, perfect for summer gatherings and potlucks.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup dill pickles, diced
- 1 cup cheddar cheese, cubed
- 1/2 cup cooked bacon, crumbled
- 1/2 cup mayonnaise
- 2 tbsp pickle juice
- 1/4 cup red onion, diced
- Salt and pepper to taste
Instructions
- Cook the macaroni: Bring salted water to a boil and add the elbow macaroni. Cook according to the package instructions until al dente. Drain in a colander and rinse under cold water.
- Mix the salad ingredients: In a large mixing bowl, combine the cooled macaroni, diced dill pickles, cheddar cheese, and crumbled bacon. Toss gently.
- Prepare the dressing: In a small bowl, whisk together mayonnaise, pickle juice, and diced red onion until smooth and creamy.
- Combine: Pour the creamy dressing over the macaroni salad mixture, using a spatula to gently fold and combine.
- Season: Add salt and pepper to taste.
- Chill: Cover the bowl and refrigerate for at least 30 minutes before serving.
Notes
Make-ahead tips: Prepare this salad a day in advance for even better flavor. Be sure to chill before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg