Tangy & Creamy Macaroni Salad (Print Version)
# Ingredients:
→ Salad Dressing
01 -
1 cup of mayonnaise
02 -
½ cup of sour cream
03 -
¼ cup of dill pickle brine extracted from the pickle jar
04 -
½ teaspoon of onion powder
05 -
2 tablespoons of freshly chopped dill (additional for garnish)
→ Pasta Components
06 -
1 pound of cellentani or corkscrew pasta
07 -
2 cups of finely diced baby dill pickles (additional for garnish)
08 -
1 ½ cups of cubed sharp cheddar cheese
09 -
Kosher salt to taste
10 -
Freshly ground black pepper to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta through a colander and rinse briefly under cold water to stop the cooking process and prevent sticking. Transfer the cooled pasta to a large mixing bowl.
02 -
In a separate bowl, whisk together the mayonnaise, sour cream, dill pickle brine, onion powder, and freshly chopped dill. Mix until smooth and well-combined.
03 -
Pour the prepared dressing over the cooled pasta in the mixing bowl. Add the diced dill pickles and cubed sharp cheddar cheese. Gently fold everything together until the pasta is evenly coated and the ingredients are well-distributed.
04 -
Taste the salad and season with kosher salt and freshly ground black pepper as needed. Garnish with additional chopped fresh dill for extra flavor and visual appeal.
05 -
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled for the best texture and taste.
# Notes:
01 -
Rinsing the pasta under cold water ensures it doesn’t become sticky while chilling.
02 -
Adjust the amount of dill pickle brine for a stronger or milder tangy flavor.
03 -
For an extra crunch, add some chopped celery or bell peppers to the mix.