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Macaroni salad is a classic summer dish, and with the weather starting to heat up, it is the perfect side dish. A creamy and cool macaroni salad with mayonnaise and hard boiled eggs. And with pickles and cubes of cheddar cheese added into the salad for a delicious combination of flavors. This cool and creamy side dish makes the perfect dish to add to any summer meal, such as barbecue chicken or hot dogs.
The pasta is cooked first for this recipe, it will need to be rinsed with cold water after it is drained to stop the cooking process. Then the pasta is mixed with chopped hard boiled eggs, mayonnaise, mustard, pickle juice and slices of small pickle slices. Cubes of cheddar cheese, salt, pepper and dried dill are added to the macaroni salad as well. This macaroni salad is best served cold, after you have mixed all of the ingredients together cover and refrigerate the pasta for at least one hour or until you are ready to serve it.
Dill Pickle Macaroni Salad
Ingredients
- 16 oz. elbow pasta
- 3 hard boiled eggs, chopped
- 1 1/2 cups mayonnaise
- 2 teaspoons mustard
- 1/2 cup pickle juice
- 1/2 cup pickle slices
- 8 oz. cheddar cheese, cubed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried dill
Instructions
- Cook pasta according to package directions, drain and rinse with cold water and place pasta into a large bowl.
- Mix pasta with mayonnaise, chopped hard boiled eggs, mustard, pickle juice, pickle slices, cubed cheddar cheese, salt, pepper and dried dill. Cover and refrigerate until ready to serve.