THE BEST Macaroni Salad Recipe
This simple macaroni salad recipe made with egg, dressed in a creamy but light mayonnaise dressing, is just right for any picnic or barbecue.
Servings 12
Calories 357kcal
Ingredients
Salad:
- 1 pound ditalini pasta , or other short pasta or shell
- 3 hard-boiled eggs , diced
- 2 celery ribs , minced
- 1 red bell pepper , seeded and minced
- ¼ red onion , minced
- ¼ cup sweet pickles (sweet gherkins) , chopped
Dressing:
- 1 cup mayonnaise
- ¼ cup plus 1 tablespoon pickle juice
- 2 teaspoons granulated sugar
- 1 ½ tablespoons Dijon mustard
- Kosher salt and freshly ground black pepper , to taste
- Chopped parsley (optional)
Instructions
- Boil the pasta, then rinse and drain. Cook the pasta in salted water according to the package directions, Drain in a colander and rinse under cold water until cooled. Shake the colander to toss the pasta, and drain for about 5 minutes, tossing occasionally.
- Add the mix-ins. Transfer the drained pasta to a large bowl. Add the eggs, celery, red bell pepper, red onion and sweet pickles.
- Make the dressing. In a small bowl, mix the mayonnaise, pickle juice, sugar, and Dijon mustard; season with kosher salt and freshly ground black pepper. Add to the macaroni mixture and toss until evenly coated.
- Chill before serving. Season with more salt and pepper to taste then refrigerate for 1 hour before serving. Sprinkle with chopped parsley to add a little color if desired.
Nutrition
Calories: 357kcal | Carbohydrates: 37g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 208mg | Potassium: 157mg | Fiber: 2g | Sugar: 4g | Vitamin A: 494IU | Vitamin C: 15mg | Calcium: 22mg | Iron: 1mg