Macaroni Salad with Pickles
A delightful macaroni salad featuring creamy mayonnaise, crunchy vegetables, and sweet pickles, perfect as a side dish for any gathering.
Ingredients
Main Ingredients
- 1 package 16 ounces macaroni Cooked according to package instructions
- 4 pieces eggs Boiled and chopped
- 1 cup mayonnaise Use your preferred brand
- 0.5 cup sour cream Adds creaminess
- 1 teaspoon salt Adjust to taste
- 0.25 teaspoon ground black pepper Adjust to taste
- 0.25 teaspoon ground mustard
- 2 tablespoons sweet pickle juice
- 2 tablespoons celery seed
- 1 cup chopped celery Freshly chopped
- 0.5 cup chopped red onion Finely chopped
- 0.5 cup pimento-stuffed green olives Chopped
- 0.25 cup chopped sweet pickles
- 2 pieces carrots Grated
- 1 piece green bell pepper Chopped
Instructions
Preparation
- Boil a large pot of salted water and cook the macaroni according to the package's instructions until al dente, usually around 8-10 minutes.
- Drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool.
- Place the eggs in a saucepan, cover with cold water, bring to a boil, remove from heat, and let sit for 20 minutes. Cool in ice water, then peel and chop.
Dressing
- In a mixing bowl, whisk together mayonnaise, sour cream, ground mustard, sweet pickle juice, celery seed, salt, and black pepper until well combined.
Combine
- In a large bowl, combine the cooked macaroni, chopped celery, red onion, olives, sweet pickles, grated carrots, and bell pepper. Mix gently.
- Pour the dressing over the macaroni mixture, and fold in until everything is well coated.
- Add chopped eggs and fold gently to avoid breaking them.
Chill and Serve
- Refrigerate the salad for at least 1-2 hours before serving to let the flavors meld.
- Serve cold and adjust seasoning with salt and pepper if needed.
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Notes
For variations, consider adding diced cooked chicken or tuna, or customize with different vegetables. Store leftovers in an airtight container for 3-5 days.