A Salad That Feels Like Summer (Even If It's Raining)
You ever get that craving for something cold and creamy that tastes like every family picnic rolled into one? That's basically how I ended up making this macaroni salad with pickles and creamy mayo dressing the first time. It was one of those humid afternoons, and my cousin had just shown up with a bag of store-bought potato chips and nothing else — so, you know, I had to improvise. I remember my grandma used to say, "Use what you've got, and if all you've got is pickles, then at least you won't be bored!" (Not her best advice, but it stuck.) This recipe has become my go-to for potlucks, BBQs, and honestly, late-night fridge raids. Oh, and once, I caught my brother eating the leftovers straight out of the bowl with a serving spoon. Can't say I blamed him.
Why You'll Love This Salad (Or, Why I Do)
I make this when I want something that feels like comfort food but also party food. My family goes a bit wild for the combo of crunchy pickles and that creamy dressing—especially my uncle who always asks, "Did you use the spicy pickles this time?" (Answer: sometimes!) It's a bit of nostalgia, a bit of a fridge clean-out, and always a crowd-pleaser. Sometimes the pasta sticks together, and yes, I grumble, but it's never stopped anyone from going back for seconds. Actually, I think the best part is sneaking a bite before it hits the table—chef's privilege, right?
Here's What You'll Need (And a Few Substitutes I've Tried)
- 2 cups macaroni (elbow is classic, but honestly, I've used penne when I ran out—no one noticed)
- ¾ cup mayonnaise (Duke's is what my grandma swore by; I've also mixed in half Greek yogurt when I was feeling "healthy")
- ¼ cup sour cream (or just use more mayo if you're out; it's not a crisis)
- ½ cup chopped pickles (dill is my favorite, but sweet pickles work in a pinch—I've even tossed in bread and butter pickles once, not bad!)
- ¼ cup diced red onion (or green onion, if that's what's looking perky in your fridge)
- ½ cup diced celery (skip it if you hate crunch but I love it for texture)
- ¼ cup chopped red bell pepper (yellow or orange work, too; green's a bit strong for me, but you do you)
- 1 tablespoon pickle juice (makes the dressing pop—if you forget, just add a squeeze of lemon or a splash of vinegar)
- Salt and pepper, to taste (I go light on salt if my pickles are extra briny)
- Optional: pinch of sugar (sometimes I add this if my pickles are really tart)
- Optional: handful of shredded cheddar (my niece insists it isn't "real" without cheese)
How I Throw It All Together
- Boil the macaroni in salted water until just tender (al dente, for the fancy among us). This is where I always forget to set a timer, so I just taste it. Drain and rinse under cold water—don't skip this unless you like gluey pasta.
- While the pasta cools, chop all your veggies and pickles. I sometimes do this while watching TV, which means my celery isn't always the most uniform. That's fine, nobody's measuring your dice size.
- In a big bowl, mix the mayo, sour cream, pickle juice, a bit of salt, and pepper. Sometimes I throw in a whisper of sugar if the pickles bite back too hard. Stir until it's nice and creamy—here's where I usually sneak a quick taste.
- Toss in the cooled pasta, pickles, onion, celery, and bell pepper. Fold together until everything’s coated. Don’t worry if it looks a bit weird at this stage—it always comes together after a rest in the fridge.
- If you’re adding cheese, now’s the time. Stir again, and—this is key—cover and refrigerate for at least an hour. It taste so much better once the flavors get to know each other.
- Final step: Taste again before serving, and adjust seasoning if you must (I always do, for some reason it needs more pepper every time!).
Stuff I’ve Learned Along the Way (Notes)
- The salad tastes better the next day—or maybe that’s just because I’m hungrier?
- If you let the cooked pasta sit too long before mixing with the dressing, it dries out. So, I try to get everything ready before I drain the noodles. But, if you forget (I always do), a splash more pickle juice saves the day.
- Once, I used low-fat mayo and regretted it. Just saying.
Variations I've Experimented With (Some Worked, Some... Not So Much)
- Added chopped hard-boiled eggs—nice, but made it more like an egg salad, which wasn’t what I was going for.
- Used spicy jalapeño pickles instead of regular—actually, kind of addictive, but not for the faint of heart.
- Skipped the celery once (didn’t have any), and, weirdly, missed the crunch. Don’t recommend, but if you must, maybe add sunflower seeds or something?
- Tried vegan mayo—worked okay, but you need to adjust for tanginess.
Equipment (But You Don’t Need a Fancy Setup)
- Large pot for boiling pasta
- Colander (or, in a pinch, you can use the pot lid and just be careful—learned this at college!)
- Cutting board and knife
- Big mixing bowl (I once used a large saucepan when everything else was "in the wash")
- Spoon or spatula for mixing (fingers work if you’re desperate and alone—just wash up after, okay?)
How to Store (Though It Never Lasts Long)
Store it in an airtight container in the fridge, and it’ll keep for 2-3 days—though honestly, in my house it never lasts more than a day! If it starts to dry out, a dollop more mayo or a splash of pickle juice wakes it right back up.
How I Like to Serve It
I almost always serve this alongside grilled hotdogs and burgers at family BBQs, but it makes a nice lunch with just a few cherry tomatoes on the side. My aunt likes to scoop it onto a bed of lettuce for a "fancy" salad (quotation marks hers). Sometimes I sneak a little onto a sandwich; don't tell anyone.
Lessons Learned (aka Pro Tips, or What NOT to Do)
- I once tried rushing the cooling step and ended up with warm, runny dressing. Don’t do that—trust me; just wait.
- Don’t oversalt the pasta water if your pickles are super salty. I made this mistake once, and even the dog looked skeptical.
- Also, measuring the mayo with a dry cup is less messy. Or just eyeball it if you’re feeling bold.
Questions I’ve Actually Been Asked (FAQ Style)
- Can I make this ahead? Yep—actually, I think it tastes even better the next day. Just maybe freshen up with a splash more pickle juice before serving.
- What pickles are best? I use classic dill, but my cousin swears by those spicy ones you find at fancy delis. Sweet pickles are fine too, just... don't use relish; it gets mushy.
- Is there a way to make it lighter? You could swap half the mayo for Greek yogurt or light sour cream. It's not quite the same, but it'll do if you're watching your waistline.
- Can I freeze it? Short answer: not really. The dressing gets weird. I tried once, and it came out looking like something you'd feed a pet lizard. Wouldn't recommend.
- What if I don’t have macaroni? Use whatever short pasta you’ve got (penne, rotini, bows—whatever's rattling around in the cupboard). Just don’t use spaghetti; it just feels wrong, you know?
And if you want to check out some other great pasta salad variations, I found a few ideas at Spend With Pennies and Simply Recipes. Oh, and if you’re curious about different pickles, the Serious Eats pickle guide made me realize I’ve only scratched the surface. Sorry for the detour, but you know how it goes when you fall down a recipe rabbit hole.
Ingredients
- 2 cups elbow macaroni, uncooked
- ¾ cup mayonnaise
- ½ cup dill pickles, finely chopped
- ⅓ cup red onion, finely diced
- ½ cup celery, finely chopped
- 2 hard-boiled eggs, chopped
- 1 tablespoon yellow mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
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, yellow mustard, salt, and black pepper. Stir until smooth.
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3Add the cooled macaroni, chopped pickles, red onion, celery, and hard-boiled eggs to the bowl.
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4Gently toss all ingredients together until the macaroni is evenly coated with the creamy dressing.
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5Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled.
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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