Dill Macaroni Salad Recipes

Steps:

• To mellow the minced onion, soak it in cold water while you make the salad.
• Bring a large pot of cold water to a boil over high heat and salt it generously. Add the macaroni and boil, stirring occasionally, until al dente, about 8 minutes. Drain the macaroni in a colander, put in a serving bowl, and toss with the milk. Allow the macaroni to cool slightly while you make the dressing.
• For the dressing: Whisk the vinegar, mustard, the 2 teaspoons salt, and black pepper to taste in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in the sour cream.
• Drain the onions, pat dry, and add to the macaroni along with the ham, peas, celery, and dill. Add the dressing and fold to coat the pasta evenly. Serve immediately or cover and refrigerate until ready to serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.
• In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.

Steps:

• Cook macaroni as directed on the package. Drain and cool.
• Add celery, green pepper, carrots and pimiento.
• Mix remaining ingredients; spoon over macaroni and toss to mix thoroughly. Chill before serving.

Steps:

• Cook shell macaroni with salt; drain.
• Add green onion, cucumber, mayonnaise, sour cream, dill, and sugar; mix.
• Chill.

Steps:

• Cook, drain, and rinse pasta. Combine all ingredients and stir until well blended. Chill for a minimum of 4 hours before serving.

Steps:

• Cook pasta al dente according to package directions.
• While pasta is cooking, combine all dressing ingredients in a small bowl and mix well. Set aside.
• Dressing Ingredients
• 3/4 cup sour cream or 3/4 cup plain Greek yogurt.
• Not what you meant?.
• 3/4 cup mayonnaise.
• 1/4 cup relish.
• 2 tablespoons pickle juice.
• 1 teaspoon Dijon mustard.
• 1 teaspoon white vinegar.
• 1 teaspoon sugar.
• salt & pepper.
• Combine all ingredients in a large bowl. Top with dressing and gently toss to combine . Refrigerate at least 1 hour before serving.