Recipes
Plan
Servings
6
(Original: 6)- 0.666 cup bread-and-butter pickle, minced
- 4 scallion, trimmed and thinly sliced, plus more for garnish
- 0.75 cup mayonnaise
- 0.25 cup milk
- 0.333 cup fresh Italian parsley, finely chopped, plus more for garnish
- 0.25 cup fresh dill, chopped, plus small sprigs for garnish
- 4 teaspoon Dijon mustard
- 1 teaspoon fresh lemon zest
- 4 teaspoon fresh lemon juice, (from 1 large lemon)
- 1 teaspoon granulated sugar
- kosher salt, to taste
- freshly ground black pepper, to taste
- 16 ounce elbow macaroni
- Bring a large pot of salted water to a boil over high.
- While the water comes to a boil, prepare the dressing: In a large bowl, stir together the pickles (2/3 cup), scallions (4), mayonnaise (3/4 cup), milk (1/4 cup), parsley (1/3 cup), dill (1/4 cup), Dijon mustard (4 teaspoons), lemon zest (1 teaspoon), lemon juice (4 teaspoons) (from 1 large lemon), and sugar (1 teaspoon). Season with 2 teaspoons salt and 1 teaspoon pepper.
- Cook the macaroni (16 ounces) in the boiling water until al dente, about ; drain well and let cool for a few minutes.
- Once cooled, toss the macaroni with the dressing, and season to taste with additional salt and pepper. Serve immediately or refrigerate until chilled. Top with extra scallions, parsley, and dill to garnish just before serving.