Macaroni Salad
This Macaroni Salad is a vibrant, creamy dish that brings together tender pasta, crisp veggies, and a tangy dressing in just 30 minutes.
With only 15 minutes of prep and 15 minutes of cooking, this recipe is as effortless as it is delicious.
Ingredients
- 8 ounces dry elbow macaroni noodles
- Extra-virgin olive oil, for drizzling
- 1 red bell pepper, stemmed, seeded, and diced
- 2 celery stalks, diced
- ½ cup diced dill pickles
- ⅓ cup diced red onion
For the dressing
- ¾ cup mayonnaise
- 3 tablespoons dill pickle juice
- 1 tablespoon distilled white vinegar
- 1 tablespoon sugar
- 2 teaspoons Dijon mustard
- 2 garlic cloves, grated
- ¼ teaspoon sea salt
- Freshly ground black pepper
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.
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