Tangy Pickle Pasta Dish (Print Version)
# Ingredients:
01 -
⅓ cup of pickle juice or vinegar
02 -
2 cups of elbow macaroni (large)
03 -
1 tablespoon parsley, chopped
04 -
½ teaspoon finely chopped fresh dill (optional)
05 -
1 cup diced dill pickles
06 -
¼ cup minced white onion
07 -
1½ cups mayo
# Instructions:
01 -
Fill a big pot with salted water and bring it to a boil. Toss in 2 cups of macaroni and cook until firm but tender. Drain, toss in a couple of ice cubes, and leave it in the colander to cool off.
02 -
In a big bowl, stir together mayo, pickle juice, minced onion, and some black pepper until creamy.
03 -
Gently fold in the diced pickles and fresh dill if you like.
04 -
Tip the cooled macaroni into the bowl with the dressing. Stir well so all the macaroni gets coated. Serve right away or let it chill in the fridge for a bit. It keeps up to 3 days in the fridge.