Homemade Macaroni Salad with Dill Pickles
This Dill Pickle Macaroni Salad takes the familiar, creamy pasta salad you love and gives it a bold, tangy pickle twist! Made with tender pasta, crunchy veggies, and plenty of relish, it’s a summer side that’s BBQ-ready, picnic-perfect, and totally satisfying.
Servings: 10
Ingredients
- 16 ounces ditalini pasta
- 6 hard boiled eggs, chopped
- 2 stalks celery, finely diced
- 4 tablespoon dill pickle relish
- 1 cup red onions, finely diced
- ¼ cup carrots, finely shredded
- 1 ½ cup mayonnaise
- 2 tablespoon yellow mustard
- Salt and pepper to taste
Instructions
- Boil pasta according to package directions. Drain and rinse, set aside.
- In a large bowl, add mayonnaise, mustard, celery, dill relish, onion and carrots. Stir to combine.
- Add eggs to mixture, stir.
- Next, add pasta, stir and salt and pepper to taste.
- Cover and place in the refrigerator to chill then enjoy.
Notes
- Don’t Overcook the Pasta: Cook pasta just to al dente to keep it from getting mushy when mixed with the creamy dressing.
- Fold, Don’t Stir: Gently fold the pasta into the dressing to keep the noodles intact and preserve the texture.
- Chill Before Serving: Let the salad chill in the fridge so the flavors can meld and the texture stays creamy and refreshing.