Macaroni Salad
User Reviews
5.0
12 reviews
Excellent
Macaroni Salad
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This creamy macaroni salad is made with simple ingredients that are completely customizable to suit your tastes. Tender pasta, crispy crunchy veggies, tangy dill pickles, and onions tossed in a simple dressing comes together quickly for all your summer parties
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Ingredients
For the Salad
- 8 ounces elbow macaroni uncooked
- 1 cup carrot diced
- 1 cup red bell pepper diced
- ½ cup celery diced
- ½ cup dill pickles diced
- ¼ cup red onion diced
- ¼ cup green onions thinly sliced
For the Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons dill pickle juice
- 1 tablespoon Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper to taste
Instructions
- Cook the elbow elbow macaroni per the package directions to al dente, approximately 12 minutes.
- Drain the cooked macaroni into a colander in the sink and rinse it with cold water until cool to the touch.
- In a large bowl, combine the cooked noodles, red bell pepper, carrot, celery, dill pickles, red onion, and green onions and gently stir to combine.
- In a separate bowl, add the dressing ingredients and mix until combined.
- Pour the dressing in with the macaroni and and veggies and gently stir to coat completely.
Notes
- Store in an airtight container in the refrigerator for up to 4-5 days.
- Make ahead directions: If making this macaroni salad ahead of time, add ⅓ cup of heavy cream to the dressing mixture because the pasta tends to soak up the dressing the longer it sits.
- Use any short noodle pasta you'd like such as shells, penne, rotini, orecchiette, wheels, etc.
- Add a can of albacore tuna, cocktail shrimp or diced ham or chicken.
- Add diced / cubed sharp cheddar cheese or colby Jack cheese.
- Use any favorite fresh vegetables you'd like like peas, fresh zucchini, black or green olives etc.
- Add 2-3 hard boiled eggs.
- Swap the sour cream for plain Greek yogurt.
- Swap the mayo for Miracle Whip or light mayo.
- Add a tablespoon of mustard.
- Swap the dill pickle juice for white wine vinegar or white vinegar if you'd like.
Nutrition Information
Show Details
Serving
1g
Calories
235kcal
(12%)
Carbohydrates
26g
(9%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
Monounsaturated Fat
3g
Trans Fat
0.03g
Cholesterol
10mg
(3%)
Sodium
259mg
(11%)
Potassium
217mg
(6%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
3449IU
(69%)
Vitamin C
26mg
(29%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 235kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 10mg | 3% |
| Sodium | 259mg | 11% |
| Potassium | 217mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3449IU | 69% |
| Vitamin C | 26mg | 29% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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