Macaroni Dill Pickle Salad

DILL PICKLE PASTA SALAD



Dill Pickle Pasta Salad image

This is a tangy pasta salad that is quick to make and tasty to eat. It's great as a side dish or a light meal. I first made this for my husband and myself because it was too hot in our apartment to cook for any length of time and too hot to want a hot meal!

Recipe From allrecipes.com

Provided by notimetocook

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 35m

Yield 6

Number Of Ingredients: 10

3 cups rotini pasta, uncooked
⅔ cup mayonnaise
⅓ cup chopped dill pickles, or more to taste
1 tablespoon mustard
1 tablespoon red wine vinegar
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon celery salt
1 pinch garlic powder, or to taste
Calories338.8 calories
Carbohydrate33.7 g
Cholesterol9.3 mg
Fat20.2 g
Fiber1.6 g
Protein5.9 g
SaturatedFat3 g
Sodium505.7 mg
Sugar2.2 g

Steps:

  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse in cold water until rotini are cold and place in a large bowl.
  • While pasta cooks, mix mayonnaise, pickles, mustard, vinegar, sugar, pepper, celery salt, and garlic powder together in a bowl. Stir dressing into cold noodles until fully coated. Add additional pickle chunks to taste. Serve chilled.


MACARONI SALAD WITH PICKLES



Macaroni Salad with Pickles image

This recipe is easily multiplied for a crowd. Everyone in my family asks me to bring this to our functions. I even make it for weddings. Sometimes I use a mixture of different kinds of pasta, especially if I only have a little of this kind or that. Depending on what type of macaroni used, more dressing may be required. The recipe calls for red onion, but sweet onion is great, too.

Recipe From allrecipes.com

Provided by Charlotte

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 45m

Yield 6

Number Of Ingredients: 15

1 (16 ounce) package macaroni
4 eggs
1 cup mayonnaise
½ cup sour cream
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon ground mustard
2 tablespoons sweet pickle juice
2 tablespoons celery seed
1 cup chopped celery
½ cup chopped red onion
½ cup pimento-stuffed green olives
¼ cup chopped sweet pickle
2 carrots, grated
1 green bell pepper, chopped
Calories689.4 calories
Carbohydrate66.7 g
Cholesterol146.4 mg
Fat40.3 g
Fiber4.4 g
Protein16.2 g
SaturatedFat8.5 g
Sodium1119.6 mg
Sugar7.6 g

Steps:

  • Cook pasta in a large pot of boiling water until al dente. Drain; rinse with cold water. Set aside.
  • Meanwhile, place eggs in a saucepan, and fill with enough cold water to cover eggs completely by about 1 inch. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 20 minutes. Immediately remove from hot water and cool in an ice water bath. When cool enough to handle, peel and chop eggs.
  • In a medium bowl, mix together mayonnaise, sour cream, dry mustard, sweet pickle juice, and celery seed. Season with salt and black pepper.
  • In a large bowl, combine drained pasta, celery, onion, olives, sweet pickles, carrots, green pepper, and chopped eggs. Stir in dressing, and mix well. Refrigerate before serving.


JUDY'S MACARONI SALAD



Judy's Macaroni Salad image

After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. Tuck this dill pickle pasta salad inside your picnic basket. -Elizabeth Kirchgatter, Maysville, Kentucky

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients: 8

2-1/2 cups uncooked elbow macaroni
1-1/2 cups mayonnaise
1/4 cup sweet pickle juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
6 hard-boiled large eggs, chopped
6 sweet pickles, chopped
Calories 347 calories
Fat28g fat (6g saturated fat)
Cholesterol113mg cholesterol
Sodium413mg sodium
Carbohydrate15g carbohydrate (4g sugars
Fiber1g fiber)
Protein8g protein.

Steps:

  • Cook macaroni according to package directions. Drain macaroni; rinse with cold water and drain well., In a large bowl, combine mayonnaise, pickle juice, salt and pepper. Stir in cheese, eggs and pickles. Add macaroni; toss gently to coat. Refrigerate, covered, until chilled, at least 2 hours.


FIESTA PASTA SALAD WITH DILL PICKLES



Fiesta Pasta Salad with Dill Pickles image

This dill pickle pasta salad salad has so many different colors that it looks as though there is confetti in it. There is a thousand variations to this salad! My mother adds ham and asparagus to it. I usually use tri-colored pasta in this salad to add even more color. Also I serve green onions on the side. All my friends and family love this so much. I don't think I would be invited on our annual family camping trip if I didn't bring this salad.

Recipe From allrecipes.com

Provided by ROB23

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h35m

Yield 10

Number Of Ingredients: 11

2 cups uncooked fusilli pasta
1 cup frozen mixed vegetables
⅓ cup minced dill pickles
⅓ cup minced celery
⅓ cup minced radishes
½ cup light creamy salad dressing (such as Miracle Whip®), or more to taste
⅓ cup shredded aged Cheddar cheese
2 tablespoons light Thousand Island salad dressing
1 tablespoon sweet pickle relish
2 teaspoons whole grain Dijon mustard
1 pinch paprika, or to taste
Calories84.3 calories
Carbohydrate12.9 g
Cholesterol4.7 mg
Fat2.6 g
Fiber1.3 g
Protein3.1 g
SaturatedFat1 g
Sodium178.4 mg
Sugar1.6 g

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, for 6 minutes. Add frozen vegetables; continue cooking until fusilli is tender yet firm to the bite, about 6 minutes more. Drain.
  • Soak the fusilli-vegetable mixture in cold water until cool to the touch.
  • Meanwhile, mix pickles, celery, and radishes with creamy salad dressing, Cheddar cheese, Thousand Island dressing, relish, and Dijon mustard together in a large bowl. Drain fusilli and vegetables and mix in. Cover and refrigerate, 1 to 8 hours. Sprinkle paprika on top before serving.




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