Tangy Dill Pickle Pasta Salad (Print Version)
# Ingredients:
→ For the Salad Base
01 -
1/2 pound elbow macaroni (about 2 cups)
02 -
3/4 cup dill pickles, diced into small chunks (1-2 large pickles)
03 -
3/4 cup sharp cheddar cheese, cut into tiny cubes (3-4 ounces)
04 -
2.5 oz can black olives, sliced and drained
→ For the Creamy Dressing
05 -
1/2 cup real mayonnaise
06 -
1 tablespoon tangy pickle juice from the jar
07 -
2 tablespoons milk to thin the dressing
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon fresh ground black pepper
10 -
1/2 teaspoon garlic powder
11 -
1/2 teaspoon onion powder
12 -
1/2 teaspoon dried dill
13 -
Just a pinch of cayenne for a little kick
# Instructions:
01 -
Get a pot of water boiling and add a good pinch of salt. Cook your elbow macaroni until it's just barely tender - you want it a little firm since it'll soften more in the salad. Drain it and give it a good rinse with cold water until it's completely cool.
02 -
While your pasta's cooking, make your dressing. In a bowl, whisk together the mayo, pickle juice (straight from the jar!), milk, and all those tasty seasonings - salt, pepper, garlic powder, onion powder, dill, and that tiny pinch of cayenne. Pop it in the fridge to chill.
03 -
Chop those dill pickles into nice little chunks. Cut your cheddar cheese into tiny cubes - about the size of a pencil eraser works great. Drain those black olives well.
04 -
Grab your biggest mixing bowl and toss in the cooled pasta, your chopped pickles, cheese cubes, and sliced olives. Pour that creamy dressing all over and give everything a good mix until every piece of pasta is coated with dressing.
05 -
Give it a taste and add a little more salt or pepper if you think it needs it. You can serve it right away, but it gets even better if you let it chill for an hour or even overnight.
# Notes:
01 -
Watch your pasta cooking time - mushy pasta will ruin the texture
02 -
Keeps well in the fridge for 3-4 days
03 -
If it seems dry after chilling, stir in a splash of milk or spoonful of mayo