Description
A flavorful and colorful macaroni salad that’s perfect for barbecues, potlucks, and summer picnics.
Ingredients
Scale
- 14 oz elbow macaroni
- 1 ½ cups mayonnaise
- ½ cup diced celery
- 1 cup diced colorful bell peppers
- 1 cup diced red onion
- 2–3 hard-boiled eggs, chopped
- â…“ cup sweet pickles, chopped
- 2 tbsp pickle juice
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Boil a pot of salted water. Add the elbow macaroni and cook until tender, about 8-10 minutes. Drain and rinse with cold water.
- In a mixing bowl, combine mayonnaise, pickle juice, garlic powder, smoked paprika, and a sprinkle of salt and pepper. Stir until smooth.
- In a large bowl, mix the cooled macaroni with celery, bell peppers, red onion, hard-boiled eggs, and sweet pickles. Pour the dressing over and stir gently.
- Cover and refrigerate for at least an hour to let the flavors meld.
- Serve cold, enjoying it with your favorite dishes!
Notes
You can use gluten-free pasta if needed. Add proteins or vegetables for a unique twist!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg