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Macaroni Salad with Pickles
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Easily scale up this recipe for a crowd. The creamy dressing combines mayo, sour cream, sweet pickle juice, and mustard for a flavorful twist.
Ingredients:
  • 1 (16 ounce) package macaroni
  • 4 eggs
  • 1 cup mayonnaise
  • 1 teaspoon salt, or to taste
  • 0.25 teaspoon ground black pepper, or to taste
  • 0.25 teaspoon ground mustard
  • 2 tablespoons sweet pickle juice
  • 2 tablespoons celery seed
  • 1 cup chopped celery
  • 0.5 cup chopped red onion
  • 0.5 cup pimento-stuffed green olives
  • 0.25 cup chopped sweet pickle
  • 2 carrots, grated
  • 1 green bell pepper, chopped
Instructions:
  • Boil pasta until perfectly al dente in a large pot. Drain and rinse under cold water. Set aside.
  • Place the eggs in a saucepan and cover them with cold water by about 1 inch. Bring the water to a boil, cover the pot, remove it from the heat, and let the eggs sit in the hot water for 20 minutes. Transfer the eggs to an ice water bath to cool quickly. Once cooled, peel and chop the eggs.
  • Combine mayonnaise, sour cream, dry mustard, sweet pickle juice, and celery seed in a bowl. Season with salt and black pepper to taste.
  • Combine drained pasta, celery, onion, olives, sweet pickles, carrots, green pepper, and chopped eggs in a large bowl. Mix in the dressing until well combined, then refrigerate until ready to serve.

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