This Cucumber Dill Macaroni Salad recipe is a great side dish to with garden cucumbers and dill, it's light and fresh, and can be vegan & gluten free. A fantastic summer cucumber side for a BBQ, cookout, or party. You can make this year round with store bought cucumbers, but if you have extra garden cucumbers, I'd recommend starting with those!
Cook macaroni noodles according to package instructions. Drain, rinse in a colander under cool water.
In a large mixing bowl, add the cooled macaroni noodles, onion, carrots, celery, chopped cucumbers, mayo, relish, sour cream, apple cider vinegar, sugar, and fresh dill. Mix well to combine all ingredients. Taste and add salt and pepper if desired.
Cover and refrigerate for at least an hour before serving. Right before serving I like to add an extra tablespoon of mayo or sour cream to make it extra creamy! And fresh dill to garnish.
This recipe is vegetarian, to make it vegan use use a vegan mayonnaise and sour cream! I have vegan recipes for both on my site!
To make this gluten free, make sure you use gluten free macaroni noodles, I have some linked above. Also make sure any prepared foods (like mayo or relish) are also certified gluten free before adding.