Easy Classic Dill Pickle Macaroni Salad
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I first made this Easy Classic Dill Pickle Macaroni Salad for a backyard cookout when I wanted something tangy, creamy, and just a little different from the usual pasta salads. It’s a simple mash-up of elbow macaroni, mayo-and-sour-cream dressing brightened with pickle juice, and plenty of chopped dill pickles and fresh dill. The result is refreshingly crunchy and tang-forward — great for potlucks, picnic side dishes, or when you want an easy weeknight side that stands out. If you like bold pickle flavor, you might also enjoy a tangy dill pickle chicken salad as a protein-forward companion.
Why you’ll love this dish
This macaroni salad balances creamy and acidic notes in a way that keeps each bite lively. It’s:
- Quick to pull together — mostly hands-off time while pasta cooks and chills.
- Budget-friendly — pantry basics plus a jar of pickles.
- Crowd pleasing — the crunchy pickle bites and fresh dill are familiar but distinct.
- Versatile — serves as a side for barbecue, sandwiches, or a picnic main when paired with a protein.
“Bright, tangy, and comforting — this pickle macaroni salad stole the picnic show. The pickle juice in the dressing is a game-changer.” — a recent summer potluck review
Step-by-step overview
Before you begin: plan for about 10–12 minutes active cooking and at least 30 minutes chilling so flavors meld.
- Boil the macaroni until al dente, then drain and cool.
- Whisk the mayonnaise, sour cream, and pickle juice into a smooth dressing.
- Combine cooled pasta with chopped pickles, red onion, and fresh dill.
- Toss with the dressing, season to taste, and chill to let flavors marry.
What you’ll need
- 2 cups macaroni (elbow pasta)
- 1/2 cup mayonnaise (use full-fat for best texture)
- 1/4 cup sour cream
- 1/4 cup pickle juice (from jarred dill pickles)
- 1 cup chopped dill pickles (about 6–8 medium slices)
- 1/4 cup diced red onion
- 1/4 cup chopped fresh dill
- Salt and pepper to taste
Ingredient notes and substitutions:
- Swap Greek yogurt for sour cream for a tangier, lighter dressing.
- Reduce mayonnaise by half and replace with plain yogurt for a lower-fat version.
- If you want a creamier, more classic flavor profile, compare textures with a creamy Italian macaroni salad to see what ratios you prefer.
Step-by-step instructions
- Bring a pot of salted water to a boil. Add the macaroni and cook according to package directions until just al dente (usually 7–9 minutes).
- Drain the pasta and rinse briefly under cold water to stop cooking and cool it faster. Drain well and transfer to a large mixing bowl.
- In a medium bowl, whisk together the mayonnaise, sour cream, and pickle juice until smooth and slightly glossy. Taste and adjust — the dressing should be tangy but not overpowering.
- Add the chopped dill pickles, diced red onion, and chopped fresh dill to the bowl with the pasta. Pour the dressing over the pasta and toss gently until everything is evenly coated.
- Season with salt and freshly ground black pepper to taste. Remember that pickles and pickle juice are salty, so season lightly and re-check after chilling.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors marry; 1–2 hours is better if you have time.
Serving suggestions
- Best served chilled or slightly cool. Spoon into a shallow bowl and sprinkle a few extra sprigs of dill on top for color.
- Pairs well with grilled chicken, burgers, hot dogs, or a smoky pulled pork sandwich. For a picnic main, serve alongside cold fried chicken and corn on the cob.
- Turn it into a light main by stirring in diced rotisserie chicken or canned tuna. Crumbled bacon or a scatter of chopped hard-boiled egg also complement the tangy dressing.
Storage and reheating tips
- Refrigerate in an airtight container and eat within 3–4 days. Always use a clean spoon to serve to avoid contamination.
- This salad isn’t a good candidate for freezing; mayo and sour cream separate when frozen and thawed, leaving a watery texture.
- If the salad becomes too stiff after refrigeration, stir in a teaspoon or two of additional pickle juice or a splash of milk to loosen it before serving. Always discard if left out at room temperature for more than two hours.
Pro chef tips
- Cook the pasta slightly firmer than you think; it will absorb dressing and soften a bit as it chills.
- Reserve a small amount of pickle juice — a tablespoon or two — to adjust seasoning after chilling without watering down the dressing.
- For the crispiest texture, drain pickles on paper towels before chopping to remove excess brine.
- Use fresh dill — the herb lifts the pickle flavor and makes the salad taste bright and homey. If unavailable, a teaspoon of dried dill can be used, but add it earlier so it rehydrates.
You can also learn a few techniques from traditional macaroni salads for better texture by comparing notes with this classic version: classic macaroni salad.
Creative twists
- Add a little heat: fold in chopped pickled jalapeños or a dash of hot sauce.
- Crunch upgrade: mix in diced celery or thinly sliced cucumber for extra crispness.
- Dill-forward potato salad: swap macaroni for small boiled potatoes and use the same dressing for a potato-based twist.
- Vegan version: use vegan mayo and plant-based sour cream; swap regular pasta for a chickpea-based pasta for extra protein.
Your questions answered (FAQ)
Q: How long does this salad need to chill?
A: At least 30 minutes to let flavors meld, but 1–2 hours is ideal. Overnight is fine and often improves flavor.
Q: Can I make this ahead for a party?
A: Yes — make it up to a day in advance. Keep it chilled and give it a quick toss and taste before serving; you might want to adjust salt or add a splash of pickle juice.
Q: Is it safe to leave this salad out at a potluck?
A: Per food safety guidelines, don’t leave mayonnaise-based salads out for more than 2 hours (1 hour if ambient temperature is above 90°F). Keep on ice or in small serving dishes rotated frequently.
Q: Can I use sweet pickles instead of dill?
A: You can, but the flavor will shift sweeter and less herbaceous. Consider reducing added sugar elsewhere and perhaps adding a bit of lemon juice to keep brightness.
Conclusion
If you want another riff on pickle-forward pasta salads, this Dill Pickle Pasta Salad from Spend With Pennies offers a slightly different balance of textures and add-ins to try. For an alternate home-cook perspective with helpful step photos, see the Dill Pickle Pasta Salad Recipe at Mom Foodie. And if you’re curious how other cooks dress their versions of this side, compare with the Dill Pickle Macaroni Salad at Lord Byron’s Kitchen.
Dill Pickle Macaroni Salad
Ingredients
Method
- Bring a pot of salted water to a boil. Add the macaroni and cook according to package directions until just al dente (about 7–9 minutes).
- Drain the pasta and rinse briefly under cold water to stop cooking and cool it faster. Drain well and transfer to a large mixing bowl.
- In a medium bowl, whisk together the mayonnaise, sour cream, and pickle juice until smooth and slightly glossy. Taste and adjust — the dressing should be tangy but not overpowering.
- Add the chopped dill pickles, diced red onion, and chopped fresh dill to the bowl with the pasta. Pour the dressing over the pasta and toss gently until everything is evenly coated.
- Season with salt and freshly ground black pepper to taste. Remember that pickles and pickle juice are salty, so season lightly.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors marry; 1–2 hours is better if you have time.
