Description

Tangy Pickle Macaroni Salad is a refreshing twist on the classic macaroni salad, combining the crunch of dill pickles and celery with a creamy, tangy dressing made from mayonnaise, Dijon mustard, and pickle juice. This easy-to-make side dish is perfect for potlucks, barbecues, or any summer gathering.

Ingredients

Scale

Pasta

2 cups elbow macaroni, uncooked

Vegetables and Add-ins

1 cup diced dill pickles
1/2 cup finely chopped celery
1/4 cup finely chopped red onion
2 hard-boiled eggs, chopped (optional)

Dressing

1 cup mayonnaise
2 tbsp Dijon mustard
2 tbsp pickle juice (from the jar)
1 tsp sugar (optional, for balance)
Salt and pepper, to taste

Garnish

Fresh dill or parsley (optional)
Extra pickle slices

Instructions

Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to halt the cooking process. Set aside to cool.
Prepare the dressing: In a large mixing bowl, whisk together mayonnaise, Dijon mustard, pickle juice, and sugar if using. Season the dressing with salt and pepper to your taste, ensuring a balanced tangy flavor.
Combine ingredients: Add the cooled macaroni, diced dill pickles, finely chopped celery, red onion, and the chopped hard-boiled eggs if desired into the dressing. Gently toss everything together until the macaroni and vegetables are evenly coated with the dressing.
Chill to meld flavors: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour. This resting time allows the flavors to combine and enhances the overall taste.
Serve and garnish: Before serving, stir the salad gently once again. Garnish with fresh dill or parsley and add extra pickle slices on top for an attractive presentation and an additional burst of flavor.

Notes

For a vegetarian option, omit the hard-boiled eggs.
Adjust the sugar amount depending on your preference for sweetness and the tartness of your pickles.
Use mild or spicy Dijon mustard depending on your heat preference.
Refrigerate leftovers tightly covered and consume within 3 days for best taste and freshness.
For an extra crunch, add diced red bell peppers or shredded carrots.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Boiling
Cuisine: American

Keywords: macaroni salad, pickle macaroni salad, tangy pasta salad, picnic side dish, summer salad, creamy macaroni salad