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–+ servings

Classic Macaroni Salad: A Creamy California-Style Side Dish

This creamy, crunchy classic macaroni salad is an easy and foolproof side dish, perfect for BBQs and gatherings.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 1
Course: Pasta, Salad, Side Dish
Cuisine: American
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 16 ounces elbow macaroni
  • 1/2 cup finely diced red onion about 1 small onion
  • 3/4 cup diced dill pickles use kosher dill for best flavor
  • 1 cup thinly diced celery about 2 stalks
  • 3/4 cup diced red bell pepper about 1 medium pepper
Dressing
  • 1 1/2 cups mayonnaise divided (1 cup for dressing, 1/2 cup added later)
  • 1/4 cup pickle juice from the jar of pickles
  • 2 tablespoons Dijon mustard
  • 2 teaspoons salt fine sea salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 teaspoons smoked paprika or regular paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper optional, for a little heat

Method
 

Prepare the Vegetables and Dressing
  1. Finely dice the red onion, celery, dill pickles, and red bell pepper. Place them in a large mixing bowl.
  2. Add 1 cup of mayonnaise, the pickle juice, Dijon mustard, salt, black pepper, smoked paprika, onion powder, garlic powder, and cayenne pepper to the bowl with the vegetables. Stir well until everything is evenly combined. Cover and refrigerate the dressing for at least 20 minutes to let the flavors meld.
Cook the Pasta
  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook according to package directions until al dente (tender but still slightly firm to the bite).
  2. Drain the pasta in a colander—do not rinse it. Transfer the hot pasta to a large bowl and let it cool to room temperature, stirring occasionally. The pasta is ready when it has stopped steaming and feels tacky to the touch.
Assemble and Chill
  1. Pour the chilled dressing over the cooled pasta. Stir well to coat every noodle. Cover the bowl and refrigerate for at least 1 hour, or up to 24 hours for the best flavor.
  2. Just before serving, remove the salad from the refrigerator and stir in an additional 1/2 cup of mayonnaise (or up to 1 cup, depending on how creamy you like it). Serve cold. Store leftovers in an airtight container in the refrigerator for 3 to 5 days.

Nutrition

Calories: 420kcalCarbohydrates: 32gProtein: 6gFat: 30gSaturated Fat: 5gCholesterol: 15mgSodium: 780mgFiber: 2gSugar: 4g

Notes

For a sweeter twist, substitute the red onion with finely diced Vidalia or white onion. To save time, use pre-sliced kosher dill pickle chips and dice them quickly. The dressing benefits from resting in the fridge for at least 20 minutes before mixing with the pasta. Do not rinse the cooked pasta—the starch helps the dressing cling. Always add the extra mayonnaise just before serving to keep the salad perfectly creamy.

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