Macaroni Salad
User Reviews
5
Macaroni Salad
Description
The salad starts by cooking elbow macaroni slightly beyond al dente, then cooled and tossed in olive oil to prevent sticking. The dressing blends mayonnaise with dill pickle juice, white vinegar, sugar, Dijon mustard, grated garlic, salt, and black pepper to achieve a tangy and mildly sweet profile.
Chopped vegetables including red bell pepper, celery, dill pickles, and red onion add freshness and crunch. Stirred together with the cooled pasta, they create a textured salad that can be served chilled. Its combination of creamy and bright flavors makes it a versatile side dish for barbecues, picnics, or casual gatherings.
Ingredients
- 8 ounces elbow macaroni dry
- extra-virgin olive oil for drizzling
- 1 red bell pepper stemmed, seeded, and diced
- 2 celery diced, stalks
- ½ cup dill pickles diced
- ⅓ cup red onion diced
For the dressing
- ¾ cup mayonnaise
- 3 tablespoons dill pickle juice
- 1 tablespoon white vinegar distilled
- 1 tablespoon sugar
- 2 teaspoons Dijon mustard
- 2 garlic grated, cloves
- ¼ teaspoon salt sea salt
- black pepper freshly ground
Instructions
- Bring a large pot of salted water to a boil. Prepare the macaroni according to the package instructions, cooking until slightly past al dente. Drain and toss with a drizzle of olive oil to prevent sticking, then set aside to cool.
- Make the dressing: In a large bowl, whisk together the mayonnaise, pickle juice, vinegar, sugar, mustard, garlic, salt, and several grinds of pepper.
- Add the macaroni, red pepper, celery, pickles, and red onion to the bowl with the dressing and stir to combine. Season to taste and chill until ready to serve.