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–+ servings
tangy creamy pickle pasta

Pickle Macaroni Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 rubber spatula or large spoon
  • 1 plastic wrap or airtight container

Ingredients
  

  • 2 cup elbow macaroni dry
  • 1 tablespoon salt for pasta water
  • 1 cup dill pickles finely chopped
  • 1/2 cup red onion finely diced
  • 1/2 cup celery finely diced
  • 1/4 cup pickle juice from the pickle jar
  • 3/4 cup mayonnaise full-fat
  • 1/4 cup sour cream
  • 2 teaspoon yellow mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoon fresh dill chopped
  • 2 hard-boiled eggs optional; chopped

Instructions
 

  • Bring a large pot of water to a boil, season generously with the tablespoon of salt, and add the elbow macaroni.
  • Cook the macaroni according to package directions until just al dente, then drain in a colander and rinse under cold water to stop the cooking.
  • Shake off excess water from the pasta and transfer it to a large mixing bowl to cool completely.
  • While the pasta cools, finely chop the dill pickles, red onion, and celery, and place them in a small mixing bowl.
  • In another small mixing bowl, whisk together the mayonnaise, sour cream, pickle juice, yellow mustard, sugar, garlic powder, onion powder, kosher salt, and black pepper until smooth.
  • Add the chopped pickles, red onion, celery, and chopped fresh dill to the cooled macaroni.
  • Pour the dressing over the macaroni mixture and gently fold everything together with a rubber spatula until the pasta is evenly coated.
  • If using, fold in the chopped hard-boiled eggs, being careful not to mash them too much.
  • Taste the salad and adjust seasoning with additional salt and pepper if needed.
  • Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 1 hour to chill and allow the flavors to meld before serving.

Notes

For best results, ensure the pasta is fully cooled before adding the dressing so it doesn’t soak it up too quickly and become dry; if the salad thickens after chilling, stir in an extra tablespoon or two of pickle juice or mayonnaise just before serving to loosen it. Use good-quality, flavorful dill pickles since they drive most of the taste, and feel free to adjust the tang by balancing extra pickle juice with a pinch more sugar. This salad keeps well for up to 3–4 days in the refrigerator, making it ideal for make-ahead meals, but avoid leaving it out at room temperature for more than 2 hours because of the mayonnaise. You can customize the texture and flavor by adding shredded cheddar, peas, or diced ham, and if you prefer a lighter version, substitute part of the mayonnaise with plain Greek yogurt while keeping enough fat for a creamy, satisfying dressing.
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