Macaroni Salad is Seriously Addictive and Perfect for Summer!
Enjoy a creamy, tangy, and crunchy macaroni salad that's seriously addictive—a perfect side dish for summer gatherings!
Equipment
- Large mixing bowl
- Pot
- refrigerator
Ingredients
For the Pasta
- 16 ounces macaroni noodles the perfect vehicle for all that creamy goodness!
For the Veggie Mix
- 1/2 cup red onion finely diced; adds a zesty crunch
- 3/4 cup dill pickles diced; their tangy flavor is essential
- 1 cup celery thinly diced; offers a refreshing crunch
- 3/4 cup red bell pepper diced; brings color and sweetness
For the Dressing
- 1 1/2 cups mayonnaise the base of your dressing
- 1/4 cup pickle juice adds a tangy kick
- 2 tablespoons Dijon mustard provides a subtle spice
- 2 teaspoons salt essential for flavor
- 1/2 teaspoon black pepper for a hint of spice
- 2 teaspoons smoked paprika gives a smoky essence
- 1/2 teaspoon onion powder amplifies onion flavor
- 1/2 teaspoon garlic powder adds warmth and umami
- 1/8 teaspoon cayenne pepper for a little heat
Instructions
Preparation
- Chop Veggies: Finely dice red onion, celery, dill pickles, and red bell pepper. Toss together in a large bowl.
- Mix Dressing: Add mayonnaise, pickle juice, Dijon mustard, salt, black pepper, smoked paprika, onion powder, garlic powder, and cayenne pepper. Stir well and chill.
- Boil Pasta: Bring water to a boil, add macaroni, and cook until al dente (about 7 minutes). Drain and allow to cool.
- Cool Pasta: Transfer pasta to a large mixing bowl and cool to room temperature.
- Combine Salad: Pour dressing over cooled pasta and mix gently. Cover and refrigerate for at least 1 hour.
- Finish & Serve: Stir the salad well before serving, and add more mayonnaise if desired.
Notes
For extra color, garnish with smoked paprika before serving. Adjust seasonings to taste.