Paleo Dill Pickle Macaroni Salad
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Learn more →Ingredients
6 servings
- 12 oz elbow macaroni
Chef's tipCook gluten-free pasta to al dente — it overcooks quickly. - 1 tbsp salt, for pasta water
For the dressing
- ¾ cup vegan mayonnaise
- 3 tbsp dill pickle brine
- 1 tbsp yellow mustard
- 1 tsp apple cider vinegar
- 1 tsp granulated sugar
Chef's tipUse the same amount. Coconut sugar has a mild caramel flavor, and baked goods come out a little darker and slightly less sweet. - ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the salad
- 1 cup dill pickles, finely chopped
- 3 stalks celery, finely diced
- ¼ cup red onion, finely diced
- 2 tbsp fresh dill, chopped
- salt and pepper, to taste
For serving
- extra fresh dill, for garnish (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the elbow macaroni according to package directions until tender with no resistance at the center, about 8–9 minutes. Drain through a colander and rinse under cold running water until the pasta is completely cool to the touch.
- 2
In a small mixing bowl, whisk together the vegan mayonnaise, dill pickle brine, yellow mustard, apple cider vinegar, granulated sugar, garlic powder, onion powder, 1/2 tsp salt, and black pepper until smooth and uniform.
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