Description
This creamy, tangy, and refreshing macaroni salad is a classic side dish perfect for any gathering. Featuring a flavor-forward dressing with a signature zing from dill pickle juice and a satisfying crunch from fresh garden vegetables, this salad is easy to make and even better the next day after the flavors have had time to meld together.
Ingredients
16 oz Elbow Macaroni
1.5 cups Mayonnaise
1/4 cup Dill Pickle Juice
1 tbsp Dijon Mustard
1 tsp Salt
1 tsp Black Pepper
1 tsp Smoked Paprika
1 tsp Onion Powder
1 tsp Garlic Powder
1/4 tsp Cayenne Pepper
1 cup Diced Dill Pickles
1/2 cup Diced Onion
1/2 cup Diced Celery
1/2 cup Diced Bell Pepper
Instructions
Finely dice the onion, celery, pickles, and bell pepper and place them into a large bowl.
In a separate bowl, whisk together 1 cup of mayonnaise, pickle juice, mustard, and all spices until smooth; refrigerate.
Cook the pasta in boiling water until al dente, then drain well.
Allow pasta to cool to room temperature, stirring occasionally until tacky.
Pour the chilled dressing over the cooled noodles and stir to coat thoroughly.
Cover and refrigerate for at least 1 hour to allow flavors to meld.
Before serving, fold in the remaining 1/2 to 1 cup of mayonnaise to refresh the creaminess.
Notes
Ensure pasta is no longer steaming before adding the dressing to prevent it from soaking up the sauce too quickly. You can swap elbow macaroni for ditalini or shells. Keep refrigerated for up to 3 days.
- Prep Time: 20
- Cook Time: 10
- Category: Appetizers
- Method: Boiling and Mixing
- Cuisine: American