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A flavorful, refreshing dill pickle pasta salad perfect for summer gatherings and barbecues.

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Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-9 minutes. Drain and rinse under cold water.
While the pasta cooks, finely chop the dill pickles and red onion and set them aside.
In a separate bowl, mix the mayonnaise, Dijon mustard, and garlic powder until well combined. Add salt and pepper to taste.
In a large mixing bowl, combine the drained pasta with the pickles and onion. Pour in the dressing and mix well.
Transfer the salad to an airtight container and chill in the refrigerator for at least 30 minutes before serving.

Allowing the pasta salad to chill enhances the flavors dramatically. Can be made a day in advance.