Zesty Dill Pickle Macaroni Salad Recipe: A Summer Refresh - The Pass and Provisions

Ingredients

• 2 cups (473 ml) elbow macaroni, cooked and cooled
• ½ cup (120 ml) mayonnaise
• ¼ cup (60 ml) sour cream
• ¾ cup (180 ml) dill pickles, chopped
• ½ cup (120 ml) shredded cheddar cheese (optional)
• ¼ cup (60 ml) fresh dill, chopped
• ½ cup (120 ml) celery, finely diced
• ¼ cup (60 ml) red onion, finely diced
• 2 tablespoons (30 ml) dill pickle juice
• 1 teaspoon (5 ml) Dijon mustard
• ½ teaspoon (2.5 ml) salt (or to taste)
• ½ teaspoon (2.5 ml) garlic powder
• ½ teaspoon (2.5 ml) onion powder
• ¼ teaspoon (1.25 ml) black pepper