Creamy Macaroni Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces elbow pasta
02 -
Extra-virgin olive oil for coating
03 -
1 red bell pepper, chopped
04 -
2 celery stalks, finely diced
05 -
½ cup chopped dill pickles
06 -
⅓ cup finely diced red onion
→ Creamy Dressing
07 -
¾ cup mayonnaise
08 -
3 tablespoons pickle brine
09 -
1 tablespoon white vinegar
10 -
1 tablespoon granulated sugar
11 -
2 teaspoons Dijon mustard
12 -
2 garlic cloves, minced
13 -
¼ teaspoon sea salt
14 -
Fresh black pepper to taste
# Instructions:
01 -
Bring a large pot of salted water to a rolling boil. Add the elbow pasta and cook according to package directions until tender but still with a slight bite. Drain thoroughly and toss with a light drizzle of olive oil to keep it from clumping together. Let it cool completely.
02 -
In a spacious mixing bowl, combine the mayonnaise, pickle brine, white vinegar, sugar, Dijon mustard, minced garlic, and sea salt. Whisk everything together until smooth and creamy. Add a generous amount of freshly ground black pepper to taste.
03 -
Add the cooled pasta, diced red pepper, celery, pickles, and red onion to the bowl with the dressing. Gently fold everything together until well coated. Taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld together.
# Notes:
01 -
This refreshing pasta salad is perfect for summer gatherings, potlucks, and backyard barbecues
02 -
The tangy pickle juice adds a delightful twist to the classic creamy dressing
03 -
Best when made ahead of time to allow flavors to develop and meld together
04 -
Can be stored in the refrigerator for up to 3 days