Dill Macaroni Salad Recipe
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!
Servings: 6 servings
Calories: 536kcal
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.
Video
Notes
*You can substitute half of the mayo with plain Greek yogurt. It will be slightly more tangy, but I think it goes nicely with the dill/mustard/cheddar combo.
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.
Nutrition
Serving: 6serving | Calories: 536kcal | Carbohydrates: 64g | Protein: 17g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 39mg | Sodium: 862mg | Potassium: 227mg | Fiber: 3g | Sugar: 6g | Vitamin A: 452IU | Vitamin C: 0.2mg | Calcium: 235mg | Iron: 1mg
