Classic Dill Pickle Macaroni Salad (Print)

Tangy macaroni with dill pickles, crisp veggies, and creamy Dijon dressing, perfect for gatherings and picnics.

# Ingredients:

→ Salad Base

01 - 200 grams elbow macaroni
02 - 1 cup mayonnaise
03 - 120 grams dill pickles, chopped
04 - 40 grams red onion, diced
05 - 40 grams celery, diced

→ Dressing

06 - 1 tablespoon Dijon mustard
07 - 1 tablespoon apple cider vinegar
08 - Salt, to taste
09 - Black pepper, to taste

# Steps:

01 - Boil elbow macaroni in salted water according to package directions until al dente. Drain thoroughly and cool under running water.
02 - In a large mixing bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar until smooth.
03 - Fold chopped dill pickles, diced red onion, and diced celery into the dressing mixture.
04 - Add cooled macaroni to the bowl. Toss gently until pasta is evenly coated and ingredients are well distributed.
05 - Season with salt and pepper to taste. Cover and refrigerate for at least 60 minutes to allow flavors to meld before serving.

# Additional Notes:

01 - Adjust the amount of pickles to achieve your preferred level of tanginess.
02 - For added protein, stir in chopped hard-boiled eggs.
03 - This salad is best enjoyed cold.

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