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
How would you rate this recipe?
Preparation
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.