Description
This classic macaroni salad is a creamy, tangy side dish perfect for barbecues, picnics, or any casual gathering. Made with elbow macaroni, mayonnaise, crunchy celery, zesty pickles, and chopped hard-boiled eggs, it's a flavorful and comforting salad that pairs well with a variety of main dishes.
Ingredients
Scale
Dressing
- 1 cup mayonnaise
- 2 tablespoon pickle juice
- 1 tablespoon yellow mustard
- ¼ teaspoon salt, plus more to taste
- ¼ teaspoon ground black pepper, plus more to taste
Salad
- ½ cup celery, diced
- ½ cup red onion, diced
- ½ cup pickles, diced
- 16 ounces elbow macaroni pasta
- 2 hard-boiled eggs, roughly chopped
Instructions
- Prepare the dressing: In a large bowl, combine the mayonnaise, pickle juice, yellow mustard, salt, and ground black pepper. Mix well until smooth and creamy.
- Add vegetables: Stir in the diced celery, red onion, and pickles into the dressing until evenly combined. Set this mixture aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8 to 10 minutes. Drain the pasta and rinse thoroughly with cold water to stop cooking and cool it down.
- Combine salad components: Gently fold the cooled macaroni into the creamy dressing mixture, mixing until all pasta is evenly coated. Then fold in the chopped hard-boiled eggs carefully to maintain their texture.
- Chill to enhance flavors: For best results, cover the macaroni salad and refrigerate for at least one hour before serving. This allows the flavors to meld and the mayonnaise dressing to soak into the pasta.
- Final seasoning and garnish: Before serving, stir the salad again and adjust the seasoning with additional salt and black pepper to taste. Optionally, garnish with fresh parsley or a sprinkle of paprika for color and extra flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days for optimal freshness.
- Freezing macaroni salad is not recommended as it alters the texture of the mayonnaise and pasta.
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
- You can customize this salad by adding diced bell peppers or shredded carrots for extra crunch and color.
- Use gluten-free pasta if you need a gluten-free option.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 55 mg
