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Macaroni Salad

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Calories 350
A creamy and tangy macaroni salad perfect for picnics and potlucks.

Ingredients

Pasta and Vegetables

  • 16 ounces macaroni noodles
  • 1/2 cup finely diced red onion ((see note #1 below))
  • 3/4 cup diced dill pickles ((see note #2 below))
  • 1 cup thinly diced celery ((*about 3-4 stalks))
  • 3/4 cup diced red bell pepper
  • 1 1/2 cups mayonnaise ((see note #3 below))
  • 1/4 cup pickle juice ((see note #4 below))
  • 2 tablespoons dijon mustard
  • 2 teaspoons salt ((*if using traditional table salt, start with 1/2 teaspoon, then taste test before adding more.))
  • 1/2 teaspoon black pepper
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper ((*optional))

Instructions 

  • Dice the onion, celery, pickles, and bell pepper. Add to a large bowl.
  • Add mayonnaise and remaining dressing ingredients to the veggie bowl. Stir well and refrigerate.
  • Cook pasta to al dente, drain, and let cool to room temperature.
  • Pour dressing over noodles and stir well. Cover and refrigerate for 1 hour to 24 hours.
  • Before serving, stir well and add more mayonnaise if desired. Store leftovers in an airtight container.

Notes

For best flavor, let the salad sit in the refrigerator for a few hours before serving.
Calories: 350kcal
Cost: $10.00
Course: Salad
Cuisine: American
Keyword: macaroni