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Categories:Viewed: 48 - Published at: 8 years ago
Ingredients
- 1 (12 ounce) package elbow macaroni
- 2 cups coarsely grated kosher dill pickles (such as Claussen(R))
- 1 cup mayonnaise
- 1 tablespoon dried dill weed
- 1 tablespoon ground black pepper
- 1 teaspoon salt
Method
- 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.
