Add a burst of flavor to your summer spread with this creamy Dill Macaroni Salad. It’s loaded with cheddar and dill, and takes just 30 minutes to make, making it a hit at any picnic!
This Dill Macaroni Salad recipe is a cool, creamy side dish bursting with fresh, tangy flavor. Tender elbow macaroni is tossed with cheddar cheese and a rich dressing made from mayonnaise, pickle juice and plenty of chopped fresh dill, giving it a bright and herby taste.
Macaroni salad is one of our favorite side dishes for BBQs and gatherings. For more summer side dishes you have to try my Summer Pasta Salad Oven Baked Beans, or my Zesty Italian Pasta Salad.
Table of Contents
Why We Love Macaroni Salad
- This macaroni salad is one of my new favorites—it’s creamy, tangy, and loaded with fresh dill and chunks of cheddar cheese.
- All you need is a handful of simple ingredients and just 30 minutes!
- This creamy macaroni salad dish stays fresh and delicious as leftovers.
Recipe Ingredients
- Fresh Dill: Adds a vibrant, herbaceous flavor.
- Dill Pickle Juice: Provides a tangy, briny taste.
- Sweet Pickle Relish: Adds a sweet, tangy flavor and a slight crunch.
See the recipe card for full information on ingredients and quantities.
Variations
- Add-Ins: For an added crunch and burst of color, mix in diced red bell pepper, carrots, diced red onion, peas, and chopped celery.
- Protein Boost: To add a protein boost to your Dill Macaroni Salad, consider mixing in diced cooked chicken, ham, hard-boiled egg, or even chickpeas for a vegetarian option.
How to Make Dill Macaroni Salad
Step 1: Bring a large pot full of water set over high heat to a boil. Cook macaroni according to the package’s instructions, drain, and rinse with cold water. Toss the noodles with a tablespoon of olive oil.
Step 2: While the pasta is cooking, in a large mixing bowl, whisk together the mayo, half and half, mustard, pickle juice, relish, dill, salt, and pepper. Pour the cold pasta (that has been tossed in the olive oil) into the bowl and add the cubed cheese. Stir with a spatula to combine. The mixture may be a bit runny, but as it chills, it will soak up the moisture. Cover and place in the refrigerator for at least 1 hour.
Expert Tips
- Salt the Pasta Water: Add a generous amount of salt to the boiling water before cooking the macaroni. This enhances the pasta’s flavor and ensures it’s well-seasoned.
- Thoroughly Drain the Pasta: Make sure you drain the macaroni well and let it dry slightly before mixing it with the other ingredients. Excess water can dilute the dressing and make the salad watery.
FAQs
Dijon mustard has a more intense mustard flavor compared to plain yellow mustard. You can use either in the Dill Macaroni Salad recipe, depending on your preference for a milder or more robust mustard taste.
Yes, you can add fresh herbs like minced chives or fresh parsley alongside fresh dill for an added herbal note.
Storage Info
STORE your Dill Macaroni Salad in an airtight container in the refrigerator for up to 3-4 days. This salad is best enjoyed cold. However, if you prefer it slightly warm, allow it to sit at room temperature for 15-20 minutes before serving.
More Side Dishes to Try
Dill Macaroni Salad Recipe
Ingredients
- 1 lb elbow macaroni - (large or small noodles)
- 1 tbsp olive oil
- 1 cup mayonnaise - light*
- 1/3 cup half and half - (low-fat, fat free or regular)
- 1 tbsp yellow mustard
- 2 tbsp dill pickle juice
- 3 tbsp sweet pickle relish
- 1 tsp fresh dill - minced, I do a heaping teaspoon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cup medium cheddar cheese - cubed
Instructions
- Bring a large pot full of water set over high heat to a boil. Cook macaroni according to the package's instructions, drain, and rinse with cold water. Toss the noodles with a tablespoon of olive oil.
- While the pasta is cooking, in a large mixing bowl, whisk together the mayo, half and half, mustard, pickle juice, relish, dill, salt, and pepper. Pour the cold pasta (that has been tossed in the olive oil) into the bowl and add the cubed cheese. Stir with a spatula to combine. The mixture may be a bit runny, but as it chills, it will soak up the moisture. Cover and place in the refrigerator for at least 1 hour.
This is bland and boring.
Sorry to hear you didn’t enjoy the salad. Thanks for the feedback.
Served this with dinner last night and it does not disappoint! So creamy and delicious; the perfect side dish for summer, indeed!
I’m so happy you liked it so much! It really is a great dish for summer! 🙂
OMG….the pickle juice instead of using plain vinegar = GENIUS. Also, I love the little chunks of cheese in this! It was so good, I almost ate the whole bowl by myself, lol.
I feel like the pickle juice is the secret ingredient. 😉 I’m so glad you liked it!
You better believe this is always brought to a BBQ or get together! We love it so much!
If I’m going to make a day ahead and chill would you recommend I wait to add the cheddar until the day of? I’m worried it might get slimy and overly soft.
Yes, I would add the morning of, but that’s me. You can add right before & it would be great, too!