Dill Pasta Salad
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Ingredients1 h 23 m servings 484 cals
Original recipe yields 6 servings
- 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.
Per Serving: 484 calories; 30.1 g fat; 45.9 g carbohydrates; 8.1 g protein; 14 mg cholesterol; 1212 mg sodium. Full nutrition