Go Back

Macaroni Salad

This macaroni salad recipe is a delightful blend of flavors and textures. It features al dente macaroni noodles mixed with sweet pickles, red bell pepper, celery, red onion, and hard-boiled eggs. The creamy dressing, made with mayonnaise, Greek yogurt, sweet pickle juice, red wine vinegar, and a blend of spices, adds a tangy and savory element to the salad. After tossing everything together, the salad is chilled in the refrigerator for at least an hour, allowing the flavors to meld and develop. This refreshing and versatile dish is perfect for picnics, barbecues, or as a side dish for any occasion.
Print Recipe
Prep Time 15 minutes
Servings: 8 People
Course: Appetizer, Salad, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

Veggies
  • 16 oz of dry macaroni noodles
  • 1/4 cup of finely diced bread and butter pickles or sweet relish
  • 3/4 cup of finely diced red bell pepper about 1/2 pepper
  • 1/2 cup of thinly sliced celery about 4 stalks
  • 1/2 cup of finely diced red onion about 1/2 red onion
  • 6 large hard-boiled eggs roughly chopped
Macaroni Salad Dressing:
  • 2 cups of mayonnaise
  • 1/2 cup of Greek yogurt
  • 2-4 tablespoons of sweet pickle juice adjust to taste
  • 2 tablespoons of red wine vinegar
  • 2 tablespoons of granulated sugar
  • 1 teaspoon of salt
  • 1 teaspoon of ground black pepper
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1-2 teaspoons of smoked paprika

Method
 

  1. Cook the macaroni noodles according to the package instructions until al dente. Drain and set aside to cool.
  2. In a large bowl or pan, combine the cooked macaroni noodles, diced pickles or sweet relish, red bell pepper, celery, red onion, and chopped hard-boiled eggs.
  3. For the dressing, in a separate bowl, whisk together the mayonnaise, Greek yogurt, red wine vinegar, sweet pickle juice, granulated sugar, salt, black pepper, garlic powder, onion powder, and smoked paprika until well combined.
  4. Pour the dressing over the macaroni salad ingredients and toss until everything is evenly coated.
  5. Cover the salad and refrigerate for at least an hour, or preferably overnight, to allow the flavors to meld together.
  6. Serve chilled and enjoy!