Macaroni Salad
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
4.97 out of 5 stars
(26)
Ingredients
6 servings
- 8 ounces dry elbow macaroni noodles
- Extra-virgin olive oil, for drizzling
- 1 red bell pepper, stemmed, seeded, and diced
- 2 celery stalks, diced
- ½ cup diced dill pickles
- ⅓ cup diced red onion
- ¾ cup mayonnaise
- 3 tablespoons dill pickle juice
- 1 tablespoon distilled white vinegar
- 1 tablespoon sugar
- 2 teaspoons Dijon mustard
- 2 garlic cloves, grated
- ¼ teaspoon sea salt
- Freshly ground black pepper
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Preparation
Step 1
Bring a large pot of salted water to a boil. Prepare the macaroni according to the package instructions, cooking until slightly past al dente. Drain and toss with a drizzle of olive oil to prevent sticking, then set aside to cool.
Step 2
Make the dressing: In a large bowl, whisk together the mayonnaise, pickle juice, vinegar, sugar, mustard, garlic, salt, and several grinds of pepper.
Step 3
Add the macaroni, red pepper, celery, pickles, and red onion to the bowl with the dressing and stir to combine. Season to taste and chill until ready to serve.
Step 4
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Chef's notes
Macaroni salad keeps well for up to 5 days in an airtight container in the fridge. Feel free to make it ahead for picnics and cookouts!
It’s best not to leave mayo-based salad dressings in the heat for too long. Keep this salad chilled until you serve it, and don’t let it sit at room temperature for longer than 2 hours.
