This macaroni salad is substantial and refreshing, and it has enough protein to serve as a light dinner on its own. Compared to many other macaroni salad recipes, the ingredients are more unusual and occasionally healthier. I recently made this in my own kitchen; enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (8 ounce) package seashell pasta
- 1 cup mayonnaise
- ½ cup chopped deseeded dill pickles
- ¼ cup finely chopped red onion
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- ½ teaspoon hot pepper sauce (such as Tabasco®)
- ½ teaspoon dried dill, or to taste
- kosher salt and ground black pepper to taste
- 6 ounces diced Cheddar cheese
Instructions
- Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain. Rinse with cold water, drain, and set aside.
- Combine mayonnaise, pickles, onion, lemon juice, mustard, hot sauce, dill weed, salt, and pepper in a large bowl. Stir in the cooled pasta and Cheddar cheese.
- If you really like dilly flavors, you can also mix in some pickle juice. Chopped crispy bacon is also a tasty addition.
Nutrition Facts
| Calories | 390 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 8 g |
| Sodium | 503 mg |
| Sugars | 2 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
5.3.22 This turned out well with a little more tang than most pasta salads. I used pepper jack cheese (what was on hand), dill pickle relish, and garnished with some hard boiled egg slices. A nice side dish to grilled hamburgers. Thanks for sharing, we enjoyed it.