Lemon and Dill Macaroni Salad
This Lemon and Dill Macaroni Salad With Mackerel is a welcomed change from the classic and it’s the perfect summer side.
Prep Time10 minutes mins
Cook Time10 minutes mins
Cooling time for pasta10 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 312kcal
- 16 oz elbow macaroni Or you can use another small pasta shape, like ditalini, shells, or rotini.
- 3 tins King Oscar Mackerel in Olive Oil with Lemon, drained
- 1 cup mayonnaise
- 1 cup finely chopped dill pickles
- 1 rib of celery, finely chopped
- 2 TBSP fresh dill
- 1 TBSP fresh lemon juice
- 2 tsp pickle brine
- 4 scallions, thinly sliced
- Sea salt and cracked black pepper, to taste
Bring a large pot of lightly salted water to a boil and cook your macaroni according to the directions on the package. When ready, drain and rinse the pasta under cool water.
While the pasta boils, prepare the dressing. Place the mayo into a small mixing bowl and add the chopped pickles and celery, pickle brine, lemon juice, fresh dill, salt, and cracked black pepper, then mix it until it's well blended.
Transfer the cooled macaroni to a large serving bowl. Add the creamy dressing, the mackerel, and the sliced scallions to the bowl, then using two large serving spoons, toss to coat the noodles.
Garnish the salad with some extra fresh dill. Refrigerate for a few hours so the flavors can mingle. Serve as a summer side or enjoy it as lunch!
Serving: 1serving | Calories: 312kcal | Carbohydrates: 19g | Protein: 6g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Cholesterol: 16mg | Sodium: 407mg | Fiber: 2g | Sugar: 1g