Dill Pickle Macaroni Salad Food

DILL PICKLE PASTA SALAD

Steps:

• Boil pasta al dente according to package directions. Run under cold water to stop cooking.
• Toss cold pasta with about ½ cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
• Combine all dressing ingredients in a small bowl and mix well.
• Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.

DILL PICKLE MACARONI SALAD

Steps:

• Cook elbow macaroni in salted water, according to the package directions. Drain and place in a large bowl.
• Immediately while macaroni is hot, add the 1/4 cup pickle juice, onion, and diced pickles; toss to combine. Set aside to cool for 10-15 minutes.
• While macaroni mixture is cooling, whisk together mayonnaise, the 2 tablespoons of pickle juice, dill weed, onion powder, salt, and pepper.
• Combine mayonnaise mixture with the macaroni mixture and fold together until macaroni is well coated. Stir in cheddar cheese cubes.
• Cover and refrigerate at least 2 hours or overnight to allow flavors to meld before serving. Stir macaroni salad before serving.
• For the pickle juice in this recipe, just spoon out pickle juice straight from the jar of Kosher dill pickles also called for in the recipe.
• If the macaroni salad seems at all dry at serving time, stir in a tablespoon or two of mayonnaise to "refresh" it.

MACARONI SALAD WITH DILL

Steps:

• Cook, drain, and rinse pasta. Combine all ingredients and stir until well blended. Chill for a minimum of 4 hours before serving.

DELI MACARONI SALAD

Steps:

• Place cold cooked macaroni along with grated onion and pickle in a large mixing bowl.
• Add salt and pepper, mayo and enough pickle juice to moisten.
• Be carful with the juice, you don't want the dressing too runny.
• Add dill if you like and toss to coat.
• Serve.
• Cooking time included in prep.
• time.

DILL PICKLE-PASTA SALAD

Steps:

• Combine pasta, cheese and pickles in large bowl.
• Mix pickle juice with remaining ingredients until blended. Add to pasta mixture; mix lightly.
• Refrigerate 2 hours or until chilled

MACARONI SALAD WITH PICKLES

Steps:

• Cook pasta in a large pot of boiling water until al dente. Drain; rinse with cold water. Set aside.
• Meanwhile, place eggs in a saucepan, and fill with enough cold water to cover eggs completely by about 1 inch. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 20 minutes. Immediately remove from hot water and cool in an ice water bath. When cool enough to handle, peel and chop eggs.
• In a medium bowl, mix together mayonnaise, sour cream, dry mustard, sweet pickle juice, and celery seed. Season with salt and black pepper.
• In a large bowl, combine drained pasta, celery, onion, olives, sweet pickles, carrots, green pepper, and chopped eggs. Stir in dressing, and mix well. Refrigerate before serving.

DILL PICKLE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse in cold water until rotini are cold and place in a large bowl.
• While pasta cooks, mix mayonnaise, pickles, mustard, vinegar, sugar, pepper, celery salt, and garlic powder together in a bowl. Stir dressing into cold noodles until fully coated. Add additional pickle chunks to taste. Serve chilled.