Macaroni Salad is Seriously Addictive and So Easy to Make
This Macaroni Salad is seriously addictive, perfect for summer gatherings with a refreshing mix of flavors.
Equipment
- Large mixing bowl
- - Large pot
- - Colander
Ingredients
For the Salad
- 16 ounces elbow macaroni use elbow macaroni for classic texture
- 1/2 cup finely diced red onion soak in cold water to mellow flavor if needed
- 3/4 cup diced dill pickles for a tangy crunch
- 1 cup thinly diced celery contributes refreshing crispness
- 3/4 cup diced red bell pepper brings sweetness and vibrant color
For the Dressing
- 1 1/2 cups mayonnaise feel free to use Greek yogurt for a lighter version
- 1/4 cup pickle juice enhances the flavor profile
- 2 tablespoons dijon mustard adds tanginess
- 2 teaspoons salt essential for flavor
- 1/2 teaspoon black pepper for a slight kick of heat
- 2 teaspoons smoked paprika gives smoky depth
- 1/2 teaspoon onion powder boosts savory taste
- 1/2 teaspoon garlic powder adds aromatic flavor
- 1/8 teaspoon cayenne pepper for a little warmth
Instructions
Directions
- Begin by finely dicing the red onion, celery, dill pickles, and red bell pepper. Toss them into a large mixing bowl.
- To the veggie bowl, add 1 cup of mayonnaise along with pickle juice, dijon mustard, salt, black pepper, smoked paprika, onion powder, garlic powder, and cayenne pepper. Stir until blended and refrigerate.
- Bring a large pot of salted water to a boil. Add the macaroni noodles and cook until al dente, about 7 minutes. Drain and rinse gently.
- Transfer the drained pasta to a large bowl. Allow it to cool to room temperature.
- Pour the dressing over the cooled pasta and stir until well-coated. Cover and refrigerate for at least an hour.
- Just before serving, stir the salad. Add extra mayonnaise if you prefer a creamier texture.
Notes
Always give the salad a good stir before serving; flavors may settle after refrigeration.