Let Me Tell You About This Macaroni Salad...
You know that one dish you end up making for every potluck, BBQ, or random Tuesday when you’re craving something a bit tangy and creamy? For me, it’s this Macaroni Salad with Olives and Pickles. The first time I made it, I overcooked the pasta so it was a little mushy (not my finest hour), but everyone still raved about it—probably because of the pickles. My cousin called it “pickle pasta” for months afterwards. And honestly, it does have a way of stealing the show, even if you forget to chill it properly. Oh, and if you’re wondering, yes—this is the salad that always somehow vanishes first at family gatherings. Every. Single. Time.
Why I Keep Making This Salad (And Maybe You Will Too)
I make this when I need a crowd-pleaser but don’t want to stress—my family goes crazy for it because it’s tangy, creamy, and, let’s be real, just plain addictive. My brother once said, “It tastes like a picnic in a bowl.” (He’s not wrong, except for the one time I tried using sweet pickles—nope, never again.) Also, it’s a good way to use up that half-empty jar of olives lurking in the fridge drawer. Sometimes I get frustrated with how many bowls I dirty, but honestly, the end result is worth it. Plus, if you’re the kind of person who enjoys recipe improvisation, this is your playground.
What You’ll Need (Plus My Little Ingredient Rambles)
- 2 cups dried elbow macaroni (or shells if that’s all you’ve got—I’ve done that in a pinch, and it’s fine)
- ½ cup mayonnaise (sometimes I sneak in a spoonful of Greek yogurt if I’m feeling wild)
- 1 tablespoon yellow mustard (Dijon works too, but it’s a bit fancy for my taste)
- ½ cup finely chopped dill pickles (Granny always swore by Claussen, but store-brand works, promise)
- ⅓ cup sliced black or green olives (I prefer green; my husband claims black are less “aggressive”)
- ¼ cup chopped celery (or leave it out if you’re not a crunch person)
- 2-3 tablespoons pickle juice (from the pickle jar—the secret weapon!)
- ¼ cup red onion, finely diced (or scallions if you want something milder)
- Salt and pepper, to taste (I rarely measure, just a few shakes)
- [Optional] Chopped hard-boiled egg, shredded cheddar, or a sprinkle of paprika for a little extra somethin’
How I Actually Make It (Real Life Version)
- Boil the macaroni in a big ol’ pot of salted water—don’t overthink it, but don’t walk away either. 8 minutes or so, until just tender. Drain it and rinse under cold water (I always sneak a noodle at this point).
- While the pasta’s cooking, grab a big mixing bowl and toss in the mayo, mustard, and pickle juice. Mix it until it’s smoothish. If it looks a bit too thick, add a splash more pickle juice (trust me, this is magic stuff).
- Throw in the chopped pickles, olives, celery, and onion. Stir it all up—this is where I usually taste to make sure it’s not too bland. Actually, I find it works better if you let these flavors mingle for a minute before adding pasta.
- Now fold in the cooled macaroni. Don’t worry if it looks a bit weird at this stage—it always does! Everything comes together once it chills.
- Season with salt and pepper. If you’re feeling extra, add those optional things I mentioned above. Or don’t. Up to you.
- Pop it in the fridge for at least an hour. (But if you can’t wait—no judgment. I’ve eaten it straight away and lived to tell the tale.)
Notes (AKA Things I Learned the Hard Way)
- If you overcook the pasta, it’ll get mushy after sitting—though, weirdly, some folks in my house like it that way.
- Letting it chill really does make a difference; I think this tastes better the next day (if there’s any left).
- Red onion seems strong at first, but it mellows (or you can soak it in cold water for 10 mins to take the edge off).
- If you forget the pickle juice, just add a bit more mustard and a splash of vinegar—it’s not the end of the world.
Variations I’ve Tried (And One I Regret)
- Once swapped in capers for olives—tangy, but a bit too much for my taste. Maybe you’ll love it?
- Added chopped roasted red peppers once. That was actually pretty nice.
- I tried sun-dried tomatoes instead of pickles. Didn’t love it... tastes like a totally different salad, and not in a good way.
- You can skip celery or sub in diced bell pepper for crunch.
Equipment (Don’t Worry If You Don’t Have Everything)
- Large pot for boiling pasta (or honestly, any saucepan that’s big enough)
- Mixing bowl (if you don’t have a big one, just use two smaller ones and combine at the end—been there!)
- Colander (I’ve used a slotted spoon in a pinch; just takes longer)
- Sharp knife for chopping (or the slightly dull one from the drawer, if that’s what’s handy)
How Long Will It Keep? (In My House, Not Long!)
It’ll last in an airtight container in the fridge for up to 3 days, probably. But honestly, it never makes it past the next afternoon here—someone always nibbles at it before I can even think about leftovers. If it starts looking dry, add a splash of pickle juice or a spoonful of mayo to freshen it up.
How I Serve Macaroni Salad (You Do You)
We usually serve this right alongside grilled chicken or burgers (it’s a must at our July 4th cookouts). Sometimes I just eat a bowl for lunch with a handful of potato chips on the side—don’t judge. My cousin even puts it on a bun like a sandwich, which is a little weird but surprisingly good.
Things I’ve Learned the Hard Way (Pro Tips)
- Don’t rush chilling it—even a half hour in the fridge makes a big difference. I once tried to serve it warm and... nope. Not the same.
- If you’re doubling the recipe, go easy on the pickles at first. It’s easier to add more than take away (lesson learned after a very, very tangy batch).
- Actually, I find it works better if you undercook the pasta by a minute or so; it soaks up the dressing without getting soggy.
FAQ (Real Questions I’ve Actually Gotten)
- Can I make this in advance? Yep! In fact, it’s better that way. Just give it a good stir before serving.
- Is it okay to use jarred olives? Totally—I use whatever’s in the fridge. No one’s ever noticed.
- Can I make this vegan? Sure thing—just swap in vegan mayo. Or skip the egg. Taste as you go.
- Do I have to use elbow macaroni? Nah, use shells or even penne. I once used bowties and it was actually kinda cute.
- What if I don’t have pickle juice? Add a splash of vinegar or lemon juice. Or just leave it out, honestly. The salad police won’t show up.
- How do I keep it from getting watery? Drain the pasta really well and don’t add too much pickle juice at first. But a little extra liquid isn’t the end of the world.
And if you want to nerd out on pasta salad science (or get lost in some truly wild variations), check out Serious Eats’ deep-dive. Or for a fun pickle taste-test, I like Bon Appetit’s rankings (but honestly, use what you have). Oh, and if you want to up your knife skills, this video on YouTube is my go-to—though I still can’t dice onions without crying.
Anyway, give this a whirl and let me know how it goes. Or don’t—it’s your kitchen! Happy mixing.
Ingredients
- 2 cups elbow macaroni, uncooked
- ½ cup mayonnaise
- ¼ cup sour cream
- ½ cup dill pickles, chopped
- ½ cup green olives, sliced
- ⅓ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- 1 tablespoon yellow mustard
- Salt and black pepper to taste
Instructions
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1Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
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2In a large mixing bowl, combine mayonnaise, sour cream, and yellow mustard. Mix until smooth.
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3Add the cooled macaroni, chopped pickles, sliced olives, red bell pepper, and red onion to the bowl.
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4Gently toss all ingredients together until the macaroni is evenly coated with the dressing.
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5Season with salt and black pepper to taste. Cover and refrigerate for at least 1 hour before serving for best flavor.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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