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Bamboo serving bowl full of macaroni salad garnished with fresh dill, and a can of lemon mackerel on the side.

Lemon and Dill Macaroni Salad

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  • 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!