Macaroni Salad with Pickles
This macaroni salad combines the comforting texture of pasta with the tangy crunch of pickles, making it a favorite for gatherings and picnics.
Ingredients
Pasta and Eggs
- 1 package 16 ounce package macaroni Use elbow macaroni for best texture.
- 4 pieces eggs Hard-boiled and chopped.
Dressing
- 1 cup mayonnaise Use quality mayonnaise for best flavor.
- 0.5 cup sour cream Can substitute with Greek yogurt.
- 1 teaspoon salt Adjust to taste.
- 0.25 teaspoon ground black pepper Adjust to taste.
- 0.25 teaspoon ground mustard For extra tang.
- 2 tablespoons sweet pickle juice Adds sweetness and moisture to the dressing.
- 2 tablespoons celery seed Enhances flavor.
Vegetables and Other Ingredients
- 1 cup chopped celery Adds crunch.
- 0.5 cup chopped red onion Use more or less according to preference.
- 0.5 cup pimento-stuffed green olives Chopped or halved.
- 0.25 cup chopped sweet pickle For sweetness.
- 2 pieces carrots, grated Adds sweetness and texture.
- 1 piece green bell pepper, chopped For color and crunch.
Instructions
Cooking Pasta and Eggs
- Fill a large pot with boiling water and add the macaroni. Cook until al dente, about 8-10 minutes, then drain and rinse under cold water.
- Place the eggs in a saucepan covered with cold water. Bring to a boil, cover, remove from heat, and let sit for 20 minutes. Transfer eggs to ice water to cool, then peel and chop.
Making Dressing
- In a medium bowl, mix mayonnaise, sour cream, mustard, sweet pickle juice, and celery seed. Add salt and pepper to taste, and combine thoroughly.
Combining Ingredients
- In a large bowl, combine cooled macaroni, celery, red onion, olives, sweet pickles, carrots, and bell pepper.
- Pour dressing over the macaroni mixture and stir gently. Fold in chopped eggs.
Chilling
- Refrigerate the macaroni salad for at least 1-2 hours before serving.
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Notes
To store, use an airtight container in the refrigerator. It lasts 3-5 days. For variations, consider adding salami for Italian flair or spicy jalapeños for heat.