Deli Macaroni Salad Name: Jennifer Miller Base: Maxwell AFB Recipe: 3 cups elbow macaroni, cooked and cooled under cold water 1 small onions, grated 2 medium garlic dill pickles, grated salt and pepper 1 1/2 cups mayonnaise or 1 1/2 cups mayo base salad dressing, to taste pickle juice 1 tablespoon chopped fresh dill (optional) Directions Place cold cooked macaroni along with grated onion and pickle in a large mixing bowl. Add salt and pepper, mayo and enough pickle juice to moisten. Be carful with the juice, you don't want the dressing too runny. Add dill if you like and toss to coat. Serve. Cooking time included in prep. time.