Dill Pickle Macaroni Salad
Servings 16
Ingredients
- 6 cups dry macaroni
- 1½ cups pickles, sliced (I like to use baby dills)
- 1⅓ cups cheddar cheese, diced
- 6 Tbsp onion, finely diced (optional)
- 4 Tbsp fresh dill (4 tsp. if using dried dill weed)
- 1 cup pickle juice
Dressing:
- 1⅓ cup mayonnaise
- ⅔ cup sour cream
- ¼ tsp cayenne pepper (optional)
- 8 Tbsp pickle juice
- salt and pepper to taste
Instructions
- Boil macaroni al dente according to the package. Run under cold water to stop cooking.
- Combine all of the dressing ingredients in a small bowl and mix well, set aside.
- Combine the macaroni and the other main ingredients in a large bowl. Pour the dressing over the macaroni mixture, and toss to coat well.
- Refrigerate for at least an hour before serving. I also like to go in a couple of times and stir to combine and help the macaroni cool faster.