- 1 (12 ounce) package elbow macaroni
- 2 cups coarsely grated kosher dill pickles (such as Claussen®)
- 1 cup mayonnaise
- 1 tablespoon dried dill weed
- 1 tablespoon ground black pepper
- 1 teaspoon salt
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 minutes. Drain.
- Mix pickles, mayonnaise, dill weed, pepper, and salt in a large bowl; stir in pasta until coated. Refrigerate for 1 hour before serving.
05/15/2018
recipepes.com
Dill Pasta Salad, recipe
PT15M
PT1H
5
455 calories