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Yummy summertime BBQ side! Full of crisp dill pickles and juicy summer tomatoes. This salad is a side at numerous cookouts in our family!
Bring 6-8 cups of water to a rolling boil. Salt your water generously.
Add the elbow pasta and cook until al dente.
While waiting for the pasta, dice onion into tiny pieces, chop tomato into small sized quarters and chop pickles.
Drain off water and rinse pasta with cold water to stop the cooking.
In a large mixing bowl, add the cooled pasta, mayonnaise and all veggies. Stir until mayo covers all ingredients evenly.
Refrigerate until the steaks come off the grill and enjoy!
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