Dill Macaroni Salad made with English cucumbers, tomatoes and a sour cream and fresh dill dressing is super tasty.
Last week I was looking through some old cookbooks and came across a recipe for Dill Macaroni Salad. My usual macaroni salad recipe or even my tuna mac uses mayonnaise, but this one used sour cream so I couldn’t wait to try it.
I also wanted something easy enough to make to ease me back into the kitchen cooking and this recipe was just that. I’ve been trying to do a little more with standing each day and can make and photograph a recipe, but by the time that’s done, my ankle is so swollen I have to sit down.
Lucky for me our youngest daughter is still home from college and helps me out tremendously by cleaning up my mess. Though I think she’s looking forward to going back!
What type of pasta?
Since most of us are trying to limit gluten, I used a gluten free macaroni for this recipe. However, you can use regular pasta as long as it’s smaller in shape like macaroni, shells, rotini or gemelli.
How do you make Dill Macaroni Salad?
For this recipe you’ll need pasta, seedless cucumbers, tomatoes, sour cream, milk, white vinegar, dill weed, Kosher salt, black pepper.
Start by cooking the pasta according to package directions, drain; then run under cold water until the pasta is cool. Cooking times may vary slightly depending on the type of pasta you’re using.
Add the dressing to the pasta, mix well, place in a serving bowl and refrigerate for at least 2 hours before serving; however, it’s best if left overnight.
Macaroni salad goes so well with grilled type foods. Some of our favorites are:
- Grilled Chicken in a Lime Sea Salt Brine
- Grilled Chicken Burgers with Copycat Chick-Fil-A Sauce
- Italian Cannellini Bean Burgers
- Flank Steak with Spinach and Havarti
My family loved the fresh, tart taste of this Dill Macaroni Salad and will definitely be making it again. ~Enjoy!
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Dill Macaroni Salad
- Start by cooking the pasta according to package directions, drain; then run under cold water until the pasta is cool. (Cooking times may vary slightly depending on the type of pasta you are using).
- Place the macaroni in a large bowl along with diced cucumbers and tomatoes.
- Next, combine the sour cream, milk, vinegar, dill, salt and pepper in a small bowl and whisk until smooth.
- Add the dressing to the pasta, mix well and refrigerate for at least 2 hours before serving; however, it's best if left overnight.