Dill pasta salad is easy and surprisingly tasty with BBQ and grilled meat. It’s a nice alternative to potato salad and coleslaw.
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; protein 8.1g; carbohydrates 45.9g; fat 30.1g; cholesterol 13.9mg; sodium 1211.8mg.