Macaroni Pasta Salad

This creamy Macaroni Pasta Salad is both easy to make and delicious!  The recipe combines macaroni pasta with a tangy mayo dressing, crunchy red peppers and celery, and hard-boiled eggs.  The secret ingredient – pickle juice – gives this macaroni salad the true flavour.  This recipe can be made ahead of time and travels well.  It is a filling dish that is perfect for lunch or as a small side.

Tips for Making Perfect Pasta Salad

1. Rinse the pasta immediately:  After cooking the macaroni noodles it is important to rinse them immediately with cold water.  This will prevent them from sticking together.
2. Chill before serving: Chilling this pasta salad for several hours or overnight before serving will allow the flavours to blend and be enhanced.

Recipe Q & A

Q:  Can I substitute full-fat mayo for the light mayo?

A:  I do not recommend substituting full-fat mayo for the light mayo in this recipe.  Since this recipe contains a lot of mayo, using full-fat mayo will make the pasta salad very filling.  

Q:  How long does this pasta salad keep?

A:  This pasta salad will keep for up to 4 days refrigerated.

Macaroni Pasta Salad

Recipe By:      Blue Ribbon Eats

Servings:         4 servings
Prep Time:     30 minutes

INGREDIENTS

2 cups dried macaroni noodles

1/2 large red bell pepper, finely diced

1/3 cup finely diced celery

1/3 cup finely diced yellow onion

1 large pickle, finely diced

2 large hard-boiled eggs, chopped

Dressing:

1 cup light olive oil mayo (50% less fat)

2 tablespoons pickle juice

1 tablespoon white sugar

2 teaspoons German mustard

1/4 teaspoon sea salt

1/4 teaspoon ground black pepper

1/4 teaspoon garlic powder

INSTRUCTIONS

Dressing:

1. In a large mixing bowl add all of the ingredients for the dressing and stir with a spatula until combined.

Pasta Salad:

1. Fill a large pot with water and bring to boil.  When boiling, add the macaroni noodles and cook until al dente.  Strain the macaroni noodles and rinse with cold water.  Cool the macaroni noodles to room temperature.
2. Add the macaroni noodles to the bowl with the dressing and fold until the noodles are evenly coated with dressing.  Add the chopped onion, red pepper, pickle, celery and eggs and fold just until combined.
3. Cover and refrigerate the pasta salad for several hours or overnight.

Yields 4 servings

Macaroni Pasta Salad

30 minPrep Time

30 minTotal Time

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

2 cups dried macaroni noodles

1/2 large red bell pepper, finely diced

1/3 cup finely diced celery

1/3 cup finely diced yellow onion

1 large pickle, finely diced

2 large hard-boiled eggs, chopped

Dressing:

1 cup light olive oil mayo (50% less fat)

2 tablespoons pickle juice

1 tablespoon white sugar

2 teaspoons German mustard

1/4 teaspoon sea salt

1/4 teaspoon ground black pepper

1/4 teaspoon garlic powder

Instructions

Dressing:
1. In a large mixing bowl add all of the ingredients for the dressing and stir with a spatula until combined.
Pasta Salad:
2. Fill a large pot with water and bring to boil.  When boiling, add the macaroni noodles and cook until al dente.  Strain the macaroni noodles and rinse with cold water.  Cool the macaroni noodles to room temperature.
3. Add the macaroni noodles to the bowl with the dressing and fold until the noodles are evenly coated with dressing.  Add the chopped onion, red pepper, pickle, celery and eggs and fold just until combined.
4. Cover and refrigerate the pasta salad for several hours or overnight.

Nutrition

Calories

2781 cal

Fat

227 g

Carbs

177 g

Protein

28 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

53

https://evipatissier.com/2019/04/11/macaroni-pasta-salad/