Macaroni Salad With Dill Pickles

Dill pickles, eggs, cheese and herbs make this macaroni salad tangy and creamy. Chill it before serving so the pasta absorbs some dressing.

The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.

What you need

Gather and measure the ingredients before starting. Keep optional adjustments small so the finished texture remains predictable.

• 10 oz elbow pasta
• 8 oz sliced baby dill pickles, chopped
• 7 oz shredded dill Havarti
• 1 white onion, finely chopped
• 3 tablespoons chopped fresh dill, for salad
• 2 tablespoons chopped parsley, for salad
• 6 hard-boiled eggs, peeled and chopped
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup dill pickle brine
• 3 tablespoons chopped fresh dill, for dressing
• 2 tablespoons chopped parsley, for dressing
• 1 tablespoon Dijon mustard
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

How to prepare it

Cool the pasta before mixing so the dressing stays creamy. Taste after chilling; pickles and brine vary in saltiness.

Follow the sequence in the card, then check the final texture and seasoning before serving.

Serving and storage

Serve chilled. Keep the egg-and-dairy salad refrigerated and return leftovers to the refrigerator promptly.

Frequently asked questions

Why chill the salad?

The resting time lets the dressing coat and flavor the pasta evenly.

Can I use another pickle?

Yes, though a sweeter pickle will change the finished flavor.

Conclusion

The card below keeps the ingredient amounts, method and timing together. Use the visual doneness cues in addition to the clock.

Recipe card

Macaroni Salad With Dill Pickles

Print Recipe

Dill pickles, eggs, cheese and herbs make this macaroni salad tangy and creamy. Chill it before serving so the pasta absorbs some dressing.

• Author: Maya Collins
• Prep Time: 5 mins
• Cook Time: 15 mins
• Total Time: 1 hr 20 mins including chill
• Yield: 6 1x
• Cuisine: American

Ingredients

Scale 1x2x3x

• 10 oz elbow pasta
• 8 oz sliced baby dill pickles, chopped
• 7 oz shredded dill Havarti
• 1 white onion, finely chopped
• 3 tablespoons chopped fresh dill, for salad
• 2 tablespoons chopped parsley, for salad
• 6 hard-boiled eggs, peeled and chopped
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup dill pickle brine
• 3 tablespoons chopped fresh dill, for dressing
• 2 tablespoons chopped parsley, for dressing
• 1 tablespoon Dijon mustard
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Cook elbow pasta to al dente according to the package. Drain and cool.
2. In a small bowl whisk mayonnaise, sour cream, pickle brine, dressing herbs, mustard and dry seasonings.
3. Combine cooled pasta, pickles, cheese, onion, salad herbs and chopped eggs in a large bowl.
4. Fold the dressing through until evenly coated. Cover and refrigerate at least 1 hour before serving.