Macaroni Salad
User Reviews
5
Macaroni Salad
Description
"Macaroni Salad" blends al dente elbow macaroni with a colorful mix of fresh vegetables and pickles that provide both texture and a variety of mild, fresh flavors. The dressing combines mayonnaise and sour cream for creaminess, with dill pickle juice and Dijon mustard giving tang and a gentle sharpness. Paprika, garlic powder, and onion powder round out the seasoning, balanced with salt and pepper.
The salad is best served cold, allowing flavors to meld, and offers a satisfying contrast between tender pasta and crisp vegetables. It is a classic side dish complementing grilled meats or sandwiches.
Several variations and substitutions are suggested, including adding proteins like tuna or shrimp, mixing in cheese, or swapping sour cream for Greek yogurt. The salad holds well in the refrigerator for several days, making it suitable for make-ahead meals. A tip for making ahead includes adding heavy cream to the dressing to keep the pasta from absorbing it all.
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 to taste
- black 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 macaroni salad in an airtight container refrigerated for up to 4–5 days.
- For make-ahead salads, add ⅓ cup heavy cream to the dressing to maintain creaminess over time.
- Short pastas like shells, penne, or rotini can replace elbow macaroni as preferred.
- Optional add-ins include tuna, cocktail shrimp, diced ham or chicken, and various cheeses.
- Additional vegetables like peas, zucchini, or olives can customize flavor and texture.
- Sour cream may be swapped for plain Greek yogurt; mayonnaise can be replaced with Miracle Whip or lighter mayonnaise.
- Dill pickle juice can be substituted with white or white wine vinegar.
- Consider adding a tablespoon of mustard to the dressing for extra tang.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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