Macaroni Salad
This classic BBQ side dish is perfect for your next party or potluck. The best macaroni salad recipe has the perfect blend of noodles, vegetables, and a tangy homemade dressing to tie it all together.
Servings: 12 people
Ingredients
- 1 pound elbow macaroni noodles cooked al dente (around 4 cups)
- ½ cup celery diced
- ½ cup red bell pepper diced
- ½ cup carrots shredded
- ¼ cup red onion diced
- ¼ cup sweet pickles diced
Homemade Dressing
- 1 ¼ cup mayonnaise
- ¼ cup red wine vinegar
- 2 Tablespoons dijon mustard
- 2 Tablespoons sweet pickle brine
- 1 Tablespoon sugar
- 1 Tablespoon salt
- 2 teaspoons black pepper
- ½ teaspoon celery seeds
Instructions
- In a large mixing bowl, add the cooked noodles, celery, bell pepper, carrots, red onion, and pickles.1 pound elbow macaroni noodles, ½ cup celery, ½ cup red bell pepper, ½ cup carrots, ¼ cup red onion, ¼ cup sweet pickles
- In a smaller mixing bowl, whisk together all of the ingredients for the dressing until thoroughly combined.1 ¼ cup mayonnaise, ¼ cup red wine vinegar, 2 Tablespoons dijon mustard, 2 Tablespoons sweet pickle brine, 1 Tablespoon sugar, 1 Tablespoon salt, 2 teaspoons black pepper, ½ teaspoon celery seeds
- Pour the dressing over the noodles and vegetables and stir to combine. For the best result, mix the salad at least an hour before serving and hold in the refrigerator. Taste before serving and stir in additional salt, if needed.
Video
Notes
Your 16 oz bag of pasta may yield slightly more than 4 cups of pasta. I would recommend using 4 cups of pasta to start and adding more if you feel like there is enough dressing.
Nutrition
Serving: 1cup | Calories: 315kcal | Carbohydrates: 32g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 10mg | Sodium: 782mg | Potassium: 150mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1147IU | Vitamin C: 9mg | Calcium: 22mg | Iron: 1mg