Ingredients
1 lb (16 oz) uncooked elbow macaroni
1 cup crisp dill pickle cubes
2 cups sharp cheddar cheese, cubed
3/4 cup mayonnaise (light or full-fat)
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1/4 cup finely diced celery
2 tbsp finely chopped red onion
2 tbsp snipped fresh dill
1 tsp celery salt
1/2 tsp onion powder
2 tbsp pickle brine (from jar)
Instructions
Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente, 7-9 minutes. Drain and rinse under cold water to cool completely
In a large mixing bowl, whisk mayonnaise, lemon juice, Dijon mustard, 1 tsp celery salt, 1/2 tsp onion powder, and pickle brine until smooth
Add cooked pasta, cheddar cubes, dill pickles, celery, and red onion to the bowl. Toss gently until evenly coated
Cover and refrigerate for at least 1 hour before serving. Best served chilled
Notes
Refrigerate leftovers for up to 3 days in an airtight container
For extra tang, add 1 tbsp white wine vinegar to the dressing (skip if avoiding alcohol)
Use vegan mayonnaise and dairy-free cheese for a vegetarian version
Adjust herbs to personal taste
- Prep Time: 20
- Cook Time: 10
- Category: Mediterranean Table
- Method: Refrigerating
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 220 cal
- Sugar: 2g
- Sodium: 280 mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 7g
- Cholesterol: 55mg