Description
A zesty, creamy pasta salad balancing tangy dill pickles, sharp cheddar, and fresh herbs. Perfect for summer meals or vibrant lunch options with satisfying textures.
Ingredients
1 pound elbow macaroni
1 cup mayonnaise (room temperature)
1/2 cup sour cream
1/4 cup dill pickle brine
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
1 teaspoon sugar
2 cups cubed cheddar cheese
1 1/2 cups sliced dill pickles
1/4 cup chopped fresh parsley
1/4 cup chopped red onion (optional)
Instructions
Bring large pot of salted water to boil
Cook macaroni according to package instructions until al dente
Drain and rinse with cold water
In large bowl, whisk mayonnaise, sour cream, pickle brine, dill, mustard, and sugar
Fold in cooled pasta, cheddar cheese, and pickles
Chill 30 minutes before serving
Before serving, stir in fresh parsley and red onion (if using)
Notes
Chill at least 30 minutes for optimal flavor
Add crispy red onion rings for extra texture
Store in airtight container up to 2 days
Serve with lemon wedges to enhance brightness
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 11g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg