If you’re familiar with classic macaroni salad, you know that it’s usually coated in an ultra-creamy dressing made with mayo, sugar, and even sour cream. That is a bit too much for me, so this simple and updated salad is a new take on the classic Macaroni Salad.
Add homemade Diced dill pickles, vinegar, and mustard give it a tangy, briny flavor, and crisp veggies like bell pepper, celery, and onions add plenty of crunches.
Easy Macaroni SaladCourse: SaladsCuisine: AmericanDifficulty: Easy
This easy macaroni salad recipe is a perfect summer side dish! Tossed in a lightly creamy, tangy dressing, it’s fresh and delicious. Great for cookouts, picnics, or a make-ahead lunch!
Heaping ½ cup mayo
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1 garlic clove, grated
½ teaspoon salt
Freshly ground black pepper
1 cup dry elbow macaroni
½ cup diced onion
½ bell pepper, diced
2 celery sticks, diced
¾ cup frozen peas, thawed
2 diced dill pickles
¼ cup chopped fresh dill
¼ cup chopped parsley
- In a large bowl, whisk together the mayo, mustard, lemon juice, garlic, salt, and freshly ground black pepper.
- Cook the macaroni in a pot of salted boiling water until just past al dente. Drain and rinse under cold water.
- Add the macaroni to the bowl along with the red onion, red pepper, celery, peas, pickles, dill sprigs, and parsley. Stir to combine and season to taste with more salt and pepper.