Dill Pasta Salad - cooking recipe

Ingredients

1 (12 ounce) package elbow macaroni
2 cups coarsely grated kosher dill pickles (such as Claussen(R))
1 cup mayonnaise
1 tablespoon dried dill weed
1 tablespoon ground black pepper
1 teaspoon salt

Preparation

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.