
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
- 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.
- 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:
- In a large mixing bowl add all of the ingredients for the dressing and stir with a spatula until combined.
Pasta Salad:
- 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.
- 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.
- Cover and refrigerate the pasta salad for several hours or overnight.
Yields 4 servings
30 minPrep Time
30 minTotal Time


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
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
- In a large mixing bowl add all of the ingredients for the dressing and stir with a spatula until combined.
- 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.
- 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.
- Cover and refrigerate the pasta salad for several hours or overnight.
Nutrition
Calories
Fat
Carbs
Protein

Butter Tarts
You May Also Like

Three Cheese Baked Nachos
January 28, 2019
Tomato Bruschetta
February 27, 2019