Description
A zesty, tangy pasta salad combining tender macaroni, creamy dressing, briny dill pickles, and fresh herbs. Perfect for picnics or a refreshing lunch, this dish balances bold pickle flavor with a creamy base.
Ingredients
12 oz elbow macaroni (or halal-certified pasta)
1 cup mayonnaise
1/4 cup sour cream
1/4 cup dill pickle juice
1 1/2 cups finely chopped dill pickles
1/4 cup chopped fresh dill
1/2 cup grated sharp cheddar cheese
1 tsp Dijon mustard
1/2 tsp garlic powder
Salt and black pepper to taste
Optional: 1/4 cup chopped red onion for extra crunch
Instructions
Cook elbow macaroni according to package instructions until al dente. Drain and let cool.
In a large bowl, mix mayonnaise, sour cream, dill pickle juice, Dijon mustard, and garlic powder to create a creamy dressing.
Add cooled pasta, chopped pickles, fresh dill, grated cheddar cheese, and salt/pepper to the bowl. Toss until evenly coated.
If using red onion, fold in after mixing. Chill for 30 minutes to allow flavors to meld. Serve cold or at room temperature.
Notes
Use vegan mayonnaise for dairy-free version.
Chill salad up to 4 hours for enhanced flavor.
Adjust pickle juice quantity to taste.
For extra creaminess, add 1/2 cup halal-certified Greek yogurt.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Cold Salad Preparation
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg