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Macaroni Salad
5 from 58 votes

Macaroni Salad

This macaroni salad is a chilled side dish mixing tender elbow pasta with diced red pepper, celery, pickles, and red onion for crisp texture contrasts. The dressing combines creamy mayonnaise with pickle juice, vinegar, and Dijon mustard for a tangy, slightly sweet flavor balanced by garlic and black pepper. The salad offers a creamy yet bright accompaniment for warm-weather meals.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6
Course: Side Dish, Salad
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Make the dressing: In a large bowl, whisk together the mayonnaise, pickle juice, vinegar, sugar, mustard, garlic, salt, and several grinds of pepper.
  3. 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.