Description
This creamy Macaroni Salad with Pickles is a refreshing and tangy side dish perfect for potlucks, barbecues, or any casual meal. Featuring tender elbow macaroni tossed with crunchy dill pickles, fresh vegetables, and a flavorful dressing made with mayonnaise, sour cream, and pickle juice, this salad offers a delightful balance of creamy and zesty flavors. Easy to prepare and delicious chilled, it’s a crowd-pleaser that can be made ahead and customized with extra ingredients like hard-boiled eggs for added protein.
Ingredients
Scale
Salad
- 2 cups elbow macaroni
- 1/2 teaspoon salt (for boiling water)
- 3/4 cup chopped dill pickles
- 1/2 cup finely chopped red onion
- 2 celery stalks, finely diced
- 1/4 cup chopped fresh parsley
Dressing
- 1/4 cup pickle juice
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
- Cook the macaroni: Bring a large pot of water to a boil and add 1/2 teaspoon of salt. Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain the macaroni and rinse under cold running water to stop the cooking process and cool it completely.
- Prepare the salad base: In a large mixing bowl, combine the cooled macaroni with chopped dill pickles, finely chopped red onion, diced celery stalks, and fresh chopped parsley. Stir gently to mix the ingredients evenly.
- Make the dressing: In a separate small bowl, whisk together mayonnaise, sour cream, Dijon mustard, pickle juice, garlic powder, black pepper, and a pinch of salt. Whisk until smooth and well combined.
- Toss the salad: Pour the dressing over the macaroni mixture and stir until all ingredients are thoroughly coated and evenly distributed. Taste the salad and adjust the seasoning with additional salt or pepper if necessary.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill. Serve cold as a side dish.
Notes
- Use sweet pickles instead of dill pickles if you prefer a sweeter salad.
- This salad can be made a day ahead, making it perfect for potlucks or BBQs.
- For extra protein, add chopped hard-boiled eggs to the salad before serving.
