Macaroni Salad
A classic dish featuring creamy dressing and colorful vegetables, perfect for picnics and barbecues.
Ingredients
Main Ingredients
- 16 ounces macaroni noodles
- 0.5 cup finely diced red onion See note #1 below
- 0.75 cup diced dill pickles See note #2 below
- 1 cup thinly diced celery about 3-4 stalks
- 0.75 cup diced red bell pepper
- 1.5 cups mayonnaise See note #3 below
- 0.25 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
- 0.5 teaspoon black pepper
- 2 teaspoons smoked paprika
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.125 teaspoon cayenne pepper optional
Instructions
Preparation
- Dice the onion, celery, pickles, and bell pepper. Add them to a large bowl.
- To the veggie bowl, add 1 cup of mayonnaise and the remaining salad dressing ingredients. Stir well, then refrigerate.
- Bring a large pot of water to a boil and cook the macaroni noodles according to the package directions until al dente. Drain the pasta well and transfer it to a large bowl. Let the pasta cool to room temperature by stirring occasionally.
- Pour the dressing over the top of the noodles and stir well. Cover and refrigerate for at least 1 hour or up to 24 hours.
- Just before serving, remove the salad from the refrigerator and stir well. Add in an additional 1/2 to 1 cup of mayonnaise, depending on your desired creaminess.
Serving
- Macaroni salad is best served chilled. Present it in a large bowl or individual servings, and optionally garnish with fresh herbs like parsley or chives.
Storage
- To store macaroni salad, place it in an airtight container and keep it in the refrigerator. It will stay fresh for about 3-5 days.
Notes
For extra crunch, consider adding diced bell peppers, carrots, or even a handful of peas. Adjust the seasoning to your taste! Letting the macaroni salad chill enhances the flavors.