How to Make THE BEST Macaroni Salad
This traditional macaroni salad recipe with egg, dressed in a creamy but light mayonnaise dressing, is just right for any picnic or barbecue.
Ingredients
- 1 pound ditalini pasta or other short pasta or shell
- 3 hard-boiled eggs diced
- 2 celery ribs minced
- 1 red bell pepper seeded and minced
- ¼ red onion minced
- ¼ cup sweet pickles chopped
- 1 cup mayonnaise
- ¼ cup plus 1 tablespoon pickle juice
- 2 teaspoons granulated sugar
- 1 ½ tablespoons Dijon mustard
- Kosher salt and freshly ground black pepper
- Chopped parsley if desired.
Instructions
- Cook the pasta in salted water according to the package directions, Drain in a colander and rinse under cold water until cooled. Shake the colander to toss the pasta, and drain for about 5 minutes, tossing occasionally.
- Transfer the drained pasta to a large bowl. Add the eggs, celery, red bell pepper, red onion and sweet pickles. In a small bowl, mix the mayonnaise, pickle juice, sugar, and Dijon mustard; season with kosher salt and freshly ground black pepper. Add to the macaroni and toss until evenly coated. Season with more salt and pepper to taste then refrigerate for 1 hour before serving. Sprinkle with chopped parsley to add a little color if desired.