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Colorful macaroni salad with chopped pickles and herbs

Name: Transform A Bland Macaroni Salad with Pickles

Summary: A classic creamy macaroni salad elevated with crunchy, tangy pickles, fresh vegetables, and herbs for a flavor-packed side dish that steals the show at any gathering.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients
  • 1 lb elbow macaroni
  • ½ to 1 cup chopped dill pickles adjust to taste
  • 2 celery stalks chopped
  • ½ cup diced red bell pepper
  • ¼ cup chopped red onion
  • 3 hard-boiled eggs chopped (optional)
  • ¼ cup chopped fresh parsley or dill
  • 1 cup mayonnaise
  • 2 tbsp pickle brine
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • ½ tsp black pepper
  • Pinch smoked paprika optional

Equipment

  • Equipment:
  • Large pot
  • Strainer
  • Mixing bowl
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Whisk or spoon for mixing dressing

Method
 

  1. Instructions
  2. Bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente. Drain and rinse under cold water to stop cooking.
  3. In a large mixing bowl, combine the mayonnaise, pickle brine, Dijon mustard, vinegar, black pepper, and smoked paprika. Whisk until smooth.
  4. Add cooled pasta to the dressing and toss to coat evenly.
  5. Fold in the chopped pickles, celery, bell pepper, onion, hard-boiled eggs, and herbs. Mix gently to combine.
  6. Chill for at least 1 hour before serving to allow flavors to develop.
  7. Taste and adjust seasoning with extra pickle brine or salt if needed. Enjoy!

Notes

Notes
Substitute half of the mayo with Greek yogurt for a lighter version.
Bread-and-butter pickles can be used for a sweeter twist.
Fold pickles in right before serving for maximum crunch.
Store leftovers in an airtight container in the fridge for up to 4 days.