Dill-icious Macaroni Salad

Summer is almost over, but the heat is still engulfing. What better than a light yet creamy macaroni salad with a hint of vinaigrette? Full of herbs and crunch, but using less dressing than typical macaroni salad, this recipe keeps calories low but flavor high. Best if served immediately if it lasts that long.

Elbow macaroni, 2 cups dry

Celery, 2 stalks, chopped

Kosher Dill Pickle, 10 chips, chopped

Onion, 1/4, chopped fine

Light Mayonnaise dressing (such as Miracle Whip) 1/2 cup

Pickle juice, 2 Tbs

Dill, 1/4 tsp

Basil, 1/8 tsp

Black pepper, 1/8 tsp

Salt to taste (typically 1/4-1/2 tsp)

Cook elbow macaroni per box directions to al dente firmness. Chop celery, onions & pickles. Combine dressing, pickle juice, celery, pickle & onions in a medium bowl. Add drained and cooled macaroni. Mix well. Add dill, basil and pepper. Mix well. Add salt if needed. Adjust herbs to taste.

Please note: If you're making this ahead, plan to add additional dressing as the noodles are likely to absorb much of the liquid if left too long. We suggest mixing it right before you plan to serve it for best flavor & balance--and to keep calories low.