This creamy macaroni salad is made with simple ingredients that are completely customizable to suit your tastes. Tender pasta, crispy crunchy veggies, tangy dill pickles, and onions tossed in a simple dressing comes together quickly for all your summer parties
Cook the elbow elbow macaroni per the package directions to al dente, approximately 12 minutes.
8 ounces elbow macaroni
Drain the cooked macaroni into a colander in the sink and rinse it with cold water until cool to the touch.
In a large bowl, combine the cooked noodles, red bell pepper, carrot, celery, dill pickles, red onion, and green onions and gently stir to combine.
1 cup carrot, 1 cup red bell pepper, ½ cup celery, ½ cup dill pickles, ¼ cup red onion, ¼ cup green onions
In a separate bowl, add the dressing ingredients and mix until combined.
½ cup mayonnaise, ¼ cup sour cream, 2 tablespoons dill pickle juice, 1 tablespoon dijon mustard, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt and pepper to taste
Pour the dressing in with the macaroni and and veggies and gently stir to coat completely.
Notes
Store in an airtight container in the refrigerator for up to 4-5 days.Make ahead directions: If making this macaroni salad ahead of time, add ⅓ cup of heavy cream to the dressing mixture because the pasta tends to soak up the dressing the longer it sits.Use any short noodle pasta you'd like such as shells, penne, rotini, orecchiette, wheels, etc.Add a can of albacore tuna, cocktail shrimp or diced ham or chicken.Add diced / cubed sharp cheddar cheese or colby Jack cheese.Use any favorite fresh vegetables you'd like like peas, fresh zucchini, black or green olives etc.Add 2-3 hard boiled eggs.Swap the sour cream for plain Greek yogurt.Swap the mayo for Miracle Whip or light mayo.Add a tablespoon of mustard.Swap the dill pickle juice for white wine vinegar or white vinegar if you'd like.