Instructions
Step 1: Cook the elbow pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
Step 2: In a large bowl, whisk together mayonnaise (or yogurt), pickle juice, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth.
Step 3: Add the cooked pasta, sliced baby dill pickles, chopped dill, and green onions to the dressing. Toss until everything is evenly coated.
Step 4: Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld.
Step 5: Give it a gentle stir before serving. Garnish with extra dill if desired and enjoy!
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving, and add a splash of pickle juice or mayo if it needs refreshing.
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