Introduction
If you’re looking for a delicious and refreshing side dish, look no further than this macaroni salad recipe from Love and Lemons. Perfect for picnics, barbecues, or as a hearty side for any meal, this salad is packed with flavor and texture. The combination of crunchy vegetables and a creamy dressing makes it a delightful addition to any table.
Detailed Ingredients with measures
– 8 ounces dry elbow macaroni noodles
– Extra-virgin olive oil, for drizzling
– 1 red bell pepper, stemmed, seeded, and diced
– 2 celery stalks, diced
– ½ cup diced dill pickles
– ⅓ cup diced red onion
*For the dressing:*
– ¾ cup mayonnaise
– 3 tablespoons dill pickle juice
– 1 tablespoon distilled white vinegar
– 1 tablespoon sugar
– 2 teaspoons Dijon mustard
– 2 garlic cloves, grated
– ¼ teaspoon sea salt
– Freshly ground black pepper
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 6-8
Instructions
1. **Cook the macaroni:** Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until slightly past al dente. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside to cool.
2. **Prepare the dressing:** In a large bowl, whisk together the mayonnaise, dill pickle juice, vinegar, sugar, Dijon mustard, grated garlic, sea salt, and several grinds of black pepper.
3. **Assemble the salad:** Add the cooled macaroni, diced red bell pepper, celery, dill pickles, and red onion to the bowl with the dressing. Stir to combine.
4. **Season and chill:** Taste and adjust the seasoning as needed. Chill the salad until ready to serve.
For an extra-creamy texture, feel free to add two peeled and chopped hard-boiled eggs to the salad. This macaroni salad can be stored in an airtight container in the refrigerator for up to 5 days. Enjoy!
Detailed Directions and Instructions
Cook the macaroni
Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until slightly past al dente. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside to cool.
Prepare the dressing
In a large bowl, whisk together the mayonnaise, dill pickle juice, vinegar, sugar, Dijon mustard, grated garlic, sea salt, and several grinds of black pepper.
Assemble the salad
Add the cooled macaroni, diced red bell pepper, celery, dill pickles, and red onion to the bowl with the dressing. Stir to combine.
Season and chill
Taste and adjust the seasoning as needed. Chill the salad until ready to serve.
Extra Creaminess
For an extra-creamy texture, you can add two peeled and chopped hard-boiled eggs to the salad.
Notes
Storage
This macaroni salad can be stored in an airtight container in the refrigerator for up to 5 days.
Cook techniques
Cooking macaroni
Bring a large pot of salted water to a boil before adding the elbow macaroni. Cook until slightly past al dente, drain thoroughly, and toss with olive oil to prevent sticking.
Preparing the dressing
In a large bowl, whisk together mayonnaise, dill pickle juice, distilled vinegar, sugar, Dijon mustard, grated garlic, sea salt, and freshly ground black pepper until well combined and smooth.
Assembling the salad
Combine the cooled macaroni with diced vegetables in the bowl containing the dressing. Stir gently to ensure that all ingredients are evenly coated.
Chilling the salad
Taste the salad and adjust seasoning as needed. Refrigerate until ready to serve, allowing flavors to meld.
FAQ
How long can I store macaroni salad?
Macaroni salad can be stored in an airtight container in the refrigerator for up to 5 days.
Can I make macaroni salad ahead of time?
Yes, macaroni salad can be made ahead of time. In fact, it often tastes better after chilling for a few hours or overnight.
What can I add for extra protein?
You can add chopped hard-boiled eggs for extra creaminess and protein in the salad.
Can I use a different type of pasta?
Yes, you can substitute elbow macaroni with other types of pasta, such as penne or rotini, based on your preference.
Is there a vegan option for this recipe?
Yes, you can use a vegan mayonnaise to make the salad dairy-free or vegan-friendly. Additionally, ensure all other ingredients are plant-based.
Conclusion
This creamy macaroni salad is a delightful dish perfect for gatherings, picnics, or simply as a side. The combination of crunchy vegetables and rich dressing offers a satisfying texture and flavor that everyone will love. It’s easy to prepare and can be customized to suit various preferences, making it a versatile addition to any meal.
Classic Macaroni Salad
Stick to the traditional ingredients adding peas and hard-boiled eggs for a classic take. You can substitute the red onion with green onions for a milder flavor.
Italian Macaroni Salad
Incorporate diced salami, mozzarella balls, and cherry tomatoes. Toss in some Italian dressing for an added zing that transports your taste buds to Italy.
Greek Macaroni Salad
Try adding feta cheese, kalamata olives, and diced cucumbers along with a squeeze of fresh lemon juice for a Mediterranean twist.
Spicy Macaroni Salad
Infuse some heat by adding jalapeños and a dash of hot sauce to the dressing. Mix in diced avocado for creaminess with a kick.
Vegan Macaroni Salad
Replace mayonnaise with a vegan alternative and add chopped avocado or tahini for creaminess. Incorporate fresh herbs like dill or parsley for a burst of flavor.
Tex-Mex Macaroni Salad
Mix in black beans, corn, diced tomatoes, and cilantro. Use lime juice in the dressing for a fresh, zesty profile that pairs well with grilled dishes.
