Macaroni Salad with Pickles

Macaroni Salad with Pickles
  • PREP TIME
    15 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    45 mins
  • SERVING
    6 People
  • VIEWS
    628

Elevate your picnic game with this vibrant and flavorful Macaroni Salad. A delightful medley of textures and tastes, from the creamy dressing to the crisp vegetables, makes it a guaranteed crowd-pleaser, perfect for any gathering or a simple summer lunch.

Ingridients

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Nutrition

  • Carbohydrate
    67 g
  • Cholesterol
    146 mg
  • Fiber
    4 g
  • Protein
    16 g
  • Saturated Fat
    9 g
  • Sodium
    1120 mg
  • Sugar
    8 g
  • Fat
    40 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 10 mins Cook the macaroni: In a large pot of boiling, salted water, cook the macaroni according to package directions until al dente. (Approximately 8-10 minutes). Drain the pasta well and rinse immediately with cold water to stop the cooking process. Set aside to drain completely.

Image Step 02
02 Step

Recipe View 25 mins Prepare the eggs: While the pasta is cooking, place the eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil. Once boiling, remove from heat, cover, and let stand for 20 minutes. (20 minutes) After 20 minutes, transfer the eggs to an ice bath to cool completely. Peel and chop the cooled eggs.

Image Step 03
03 Step

Recipe View 5 mins Make the dressing: In a medium bowl, whisk together the mayonnaise, sour cream, ground mustard, sweet pickle juice, celery seed, salt, and pepper until smooth and well combined. (5 minutes)

Image Step 04
04 Step

Recipe View 5 mins Combine ingredients: In a large bowl, gently combine the drained macaroni, chopped celery, red onion, sliced olives, chopped sweet pickle, grated carrots, chopped green bell pepper, and chopped eggs. (5 minutes)

Image Step 05
05 Step

Recipe View 2 mins Dress the salad: Pour the dressing over the macaroni mixture and stir gently until everything is evenly coated. Be careful not to overmix.

Image Step 06
06 Step

Recipe View 2 hrs Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together. (2 hours) The salad is best served cold.

For an extra creamy salad, use full-fat mayonnaise and sour cream.
Feel free to customize the vegetables to your liking. Diced bell peppers, cucumbers, or even a sprinkle of fresh dill would be delicious additions.
The salad can be made a day ahead of time. The flavors will meld together even more beautifully overnight.
If the salad seems dry after chilling, add a tablespoon or two of mayonnaise or sour cream to reach your desired consistency.

Hershel Hartmann

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 209 Ratings)
Total Reviews: (4)
  • Garfield Dickinson

    I made this for a potluck and everyone raved about it! The carrots add a nice sweetness and crunch.

  • Grady Sauer

    I followed the recipe exactly and it turned out perfect. I'll definitely be making this again!

  • Sydnie Wolf

    I've been making this salad for years, and it's always a crowd-pleaser. I sometimes add a little bit of diced ham for extra protein.

  • Giovanny Schowalter

    This recipe is a hit every time I make it! I love the addition of the sweet pickle juice – it gives it a unique tang.

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