Description

This creamy Macaroni Salad with Pickles is a flavorful and satisfying side dish perfect for picnics, barbecues, or family gatherings. It features tender macaroni, crunchy vegetables, tangy pickles, and a rich dressing made from mayonnaise, sour cream, and sweet pickle juice, balanced by the subtle spice of celery seed and ground mustard. Hard-boiled eggs add additional protein and texture, making this classic salad a crowd-pleaser.

Ingredients

Scale

Pasta and Eggs

1 (16 ounce) package macaroni
4 eggs

Dressing

1 cup mayonnaise
½ cup sour cream
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon ground mustard
2 tablespoons sweet pickle juice
2 tablespoons celery seed

Vegetables and Add-ins

1 cup chopped celery
½ cup chopped red onion
½ cup pimento-stuffed green olives
¼ cup chopped sweet pickle
2 carrots, grated
1 green bell pepper, chopped

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Instructions

Cook the Pasta: Boil the macaroni in salted water according to package instructions until al dente. Drain and rinse with cold water to stop cooking and cool the pasta. Set aside.
Prepare the Eggs: Place the eggs in boiling water and cook until hard-boiled, about 10-12 minutes. Cool the eggs under cold running water, then peel and chop them into small pieces.
Make the Dressing: In a mixing bowl, combine mayonnaise, sour cream, ground mustard, sweet pickle juice, and celery seed. Season with salt and ground black pepper to taste. Stir well until smooth and emulsified.
Combine Ingredients: In a large bowl, mix together the cooked macaroni, chopped celery, red onion, pimento-stuffed olives, chopped sweet pickle, grated carrots, chopped green bell pepper, and chopped hard-boiled eggs. Pour the dressing over the mixture and toss thoroughly to coat all ingredients evenly.
Chill and Serve: Cover the salad and refrigerate for at least 1 hour to allow flavors to meld and the salad to chill. Serve cold as a flavorful side dish.

Notes

For best results, make the salad a few hours ahead to enhance flavor blending.
Adjust seasoning of salt and pepper to your preference.
Use fresh vegetables for optimal crunch and taste.
May be stored in an airtight container in the refrigerator for up to 3 days.
Adding fresh herbs like dill or parsley can brighten the salad if desired.