Best 4 Macaroni Salad With Pickles Recipes

MACARONI SALAD WITH PICKLES

Steps:

• Cook pasta in a large pot of boiling water until al dente. Drain; rinse with cold water. Set aside.
• Meanwhile, place eggs in a saucepan, and fill with enough cold water to cover eggs completely by about 1 inch. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 20 minutes. Immediately remove from hot water and cool in an ice water bath. When cool enough to handle, peel and chop eggs.
• In a medium bowl, mix together mayonnaise, sour cream, dry mustard, sweet pickle juice, and celery seed. Season with salt and black pepper.
• In a large bowl, combine drained pasta, celery, onion, olives, sweet pickles, carrots, green pepper, and chopped eggs. Stir in dressing, and mix well. Refrigerate before serving.

JUDY'S MACARONI SALAD

Steps:

• Cook macaroni according to package directions. Drain macaroni; rinse with cold water and drain well., In a large bowl, combine mayonnaise, pickle juice, salt and pepper. Stir in cheese, eggs and pickles. Add macaroni; toss gently to coat. Refrigerate, covered, until chilled, at least 2 hours.

MACARONI SALAD

Steps:

• Cook the macaroni in heavily salted boiling water according to directions. In the last 1 minute of cooking, add the frozen peas and frozen corn to the water.
• Meanwhile, in a large bowl, make the dressing. Whisk together the mayonnaise (1 cup), the honey (2 tablespoons), dijon mustard (1 tablespoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and dill pickle juice (1/4 cup).
• When the macaroni, peas, and corn are fully cooked, drain and rinse with cool water until the it has cooled off completely (check it so you can make sure it's cool to the touch). Shake off as much excess water as possible and add it to the bowl with the dressing.
• Add the chopped dill pickles (1/2 cup), diced red bell pepper (1), and sliced green onions (1/2 cup) to the bowl and mix everything together. For best results, allow to sit for 1-2 hours in the fridge for all the flavors to marry.
• Serve cold from the fridge or at room temperature.

PICKLED MACARONI SALAD

Steps:

• Cook macaroni per package directions. Drain well and return to pot and pour 1/2 cup of the oil over the macaroni, mix well and let cool completely.
• Mix the vinegar with the sugar, parsley, garlic salt, dry mustard and black pepper.
• Add the other 1/2 cup of oil and mix well.
• Chop or slice vegetables into bite size pieces and add to vinegar mixture with the jar of pimentos.
• When Pasta is cooled, add rest of ingredients an chill for no less than 2 hours.