Classic Macaroni Salad
This is my go-to macaroni salad for BBQs, picnics, or an easy side with dinner. I made it for the holiday this time and added a little extra mayo – about 1 ½ cups – to keep it extra creamy. It’s always a crowd favorite and tastes even better the next day.
Ingredients:
- 1 lb elbow macaroni noodles, cooked al dente (about 4 cups)
- ½ cup celery, diced
- ½ cup red bell pepper, diced
- ½ cup carrots, shredded
- ¼ cup red onion, diced
- ¼ cup sweet pickles, diced
Dressing:
- 1 ½ cups mayonnaise (I used a little extra for creaminess)
- ¼ cup red wine vinegar
- 2 tbsp Dijon mustard
- 2 tbsp sweet pickle brine
- 1 tbsp sugar
- 1 tbsp salt
- 2 tsp black pepper
- ½ tsp celery seeds
Instructions:
- In a large mixing bowl, combine the cooked macaroni noodles, celery, bell pepper, carrots, red onion, and sweet pickles.
- In a separate bowl, whisk together all the dressing ingredients until smooth and well combined.
- Pour the dressing over the noodle mixture and stir until everything is evenly coated.
- Cover and refrigerate for at least an hour before serving to let the flavors come together. Give it a quick stir before serving and adjust salt if needed.
Tip: This pasta salad gets even better as it sits. Great for making ahead for BBQs, cookouts, or meal prep sides for the week.