📝 About This Recipe
This quintessential American picnic staple brings together tender elbow pasta and a vibrant medley of crunchy vegetables, all swathed in a silky, tangy-sweet dressing. Our version elevates the classic with a secret splash of pickle juice and a hint of Dijon, ensuring a nostalgic flavor profile that is both creamy and refreshing. It is the perfect make-ahead side dish that only gets better as the flavors meld in the refrigerator.
🥗 Ingredients
The Pasta Base
- 1 pound Dry Elbow Macaroni (standard size)
- 2 tablespoons Kosher Salt (for boiling water)
The Creamy Dressing
- 1.5 cups Mayonnaise (full-fat preferred for creaminess)
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Yellow Mustard
- 1 teaspoon Dijon Mustard (adds a subtle depth)
- 2 tablespoons Granulated Sugar (adjust to taste)
- 1 tablespoon Sweet Pickle Juice (the secret ingredient)
- 1/2 teaspoon Celery Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
The Crunch and Color
- 2 pieces Celery stalks (finely diced)
- 1 medium Red Bell Pepper (seeded and finely diced)
- 1/3 cup Red Onion (finely minced)
- 1/2 cup Sweet Pickles (diced small)
- 3 large Hard-boiled Eggs (peeled and chopped)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/4 teaspoon Smoked Paprika (for garnish)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Add the 2 tablespoons of kosher salt; the water should taste like the sea to properly season the pasta from within.
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2
Add the elbow macaroni to the boiling water. Cook for about 8-10 minutes, or until just past al dente. For macaroni salad, you want the pasta slightly softer than usual as it will firm up when chilled.
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3
While the pasta cooks, prepare a large bowl of ice water. This will be used to shock the pasta and stop the cooking process immediately.
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4
Drain the cooked macaroni in a colander and immediately plunge it into the ice water or rinse under very cold running water until the pasta is completely cooled.
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5
Drain the cooled pasta very thoroughly. Any excess water will thin out your dressing and make the salad soggy, so let it sit in the colander for 5 minutes.
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6
In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, yellow mustard, Dijon mustard, sugar, pickle juice, celery salt, and black pepper until the dressing is smooth and creamy.
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7
Add the finely diced celery, red bell pepper, red onion, and sweet pickles to the dressing bowl. Stir to combine.
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8
Gently fold the chopped hard-boiled eggs into the mixture, being careful not to smash the yolks too much if you prefer distinct pieces.
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9
Add the fully drained macaroni to the bowl. Using a large rubber spatula, fold the pasta into the dressing until every noodle is evenly coated.
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10
Stir in the fresh chopped parsley for a burst of color and herbiness.
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11
Taste the salad. You may need an extra pinch of salt or sugar depending on the saltiness of your mayonnaise and pickles.
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12
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours. This chilling time is crucial for the pasta to absorb the flavors.
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13
Before serving, give the salad a quick toss. If it looks a little dry (the pasta absorbs moisture), stir in an extra tablespoon of mayonnaise or a splash of milk to loosen it up.
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14
Transfer to a serving bowl, sprinkle with a dusting of smoked paprika, and garnish with an extra sprig of parsley.
💡 Chef's Tips
Always over-cook the pasta by just 1 minute compared to 'al dente'—cold pasta firms up and can become chewy if undercooked. Rinse the pasta in cold water to remove excess starch; this prevents the salad from becoming a gummy mass. For a milder onion flavor, soak the minced red onions in cold water for 10 minutes, then drain before adding to the salad. If making a day ahead, keep a little extra dressing on the side to refresh the salad right before serving. Use a high-quality mayonnaise like Hellman's or Duke's for the most authentic deli-style flavor.
🍽️ Serving Suggestions
Serve alongside slow-smoked BBQ pulled pork sandwiches for the ultimate summer feast. Pairs beautifully with grilled corn on the cob brushed with lime butter. Enjoy as a classic side to a crispy fried chicken dinner. Complement the creamy texture with a crisp, cold glass of sweetened iced tea or a dry Riesling. Pack into individual jars for a charming and portable picnic or potluck offering.