Macaroni Salad with Bread and Butter Pickles

This is my favorite go-to macaroni salad. I like to use elbow macaroni and chop the vegetables very fine! Lots of chopped sweet pickles & pickle juice in the dressing. I make this all year round, but always try to add a seasonal ingredient or two such as sweet summer corn ! Pimento cheese stuff olives mixed with the chopped pickles make this macaroni salad recipe one that I promise your guest will ask you for! And to keep it light, I use monkfruit sweetener in the dressing instead of sugar !
What you will need to make this Macaroni Salad
1 1/2 cups of light mayonnaise
1 TBSP Dijon mustard
5 TBSP of sweet pickle juice (or more to taste)
1 TBSP white vinegar
1.5 tsp of monkfruit sweetener
1/2 tsp salt
1/2 tsp pepper
1/3 cup chopped red onion
3/4 cup chopped celery
1/2 cup chopped sweet pickles
1/2 cup chopped pimento stuffed green olives
1/2 cup chopped orange bell pepper
1/2 cup fresh cooked corn from 2 ears of corn
16 oz box of elbow noodles cooked
chopped chives for garnish

How to make this Macaroni Salad
For the Dressing:
Mix together the 1 1/2 cups of light mayonnaise, 1 TBSP Dijon mustard, 5 TBSP of sweet pickle juice (or more to taste), 1 TBSP of white vinegar, 1.5 tsp of white vinegar, 1.5 tsp of monkfruit sweetener, 1/2 tsp salt and 1/2 tsp pepper. Mix well until all ingredients are combined.
For the Macaroni Salad base:
Cook a 16 oz box of Elbow Macaroni noodles according to the instructions on the box. Drain, Rinse, and add to large mixing bowl.
Add 1/3 chopped red onion, 3/4 cup chopped celery, 1/2 cup chopped sweet pickles, 1/2 cup chopped pimento stuffed green olives, 1/2 cup chopped orange bell pepper, and 1/2 cup fresh cooked corn from 2 ears of corn to the macaroni noodles. Mix all of the ingredients together
Combine the dressing with the macaroni salad base and mix well. Chill for at least one hour before serving. Macaroni salad will be good for up to 5 days in fridge.


Macaroni Salad with Pickles and Pimento Cheese
Ingredients
Dressing for Macaroni Salad
- 1.5 cups light mayonnaise
- 1 TBSP Dijon mustard
- 5 TBSP Sweet Pickle Juice
- 1.5 tsp monkfruit sweetener
- 1/2 tsp salt
- 1/2 tsp pepper
Macaroni Base
- 1/3 cup chopped red onion
- 3/4 cup chopped celery
- 1/2 cup chopped sweet pickles
- 1/2 cup chopped pimento stuffed green olives
- 1/2 cup chopped orange bell pepper
- 1/2 cup fresh cooked corn from 2 ears of corn
- 16 oz box cooked elbow macaroni noodles
- chopped chives for garnish
Instructions
To make the dressing:
- Mix together the 1 1/2 cups of light mayonnaise, 1 TBSP Dijon mustard, 5 TBSP of sweet pickle juice (or more to taste), 1 TBSP of white vinegar, 1.5 tsp of white vinegar, 1.5 tsp of monkfruit sweetener, 1/2 tsp salt and 1/2 tsp pepper. Mix well until all ingredients are combined.
To make the macaroni base:
- Cook a 16 oz box of Elbow Macaroni noodles according to the instructions on the box. Drain, Rinse, and add to large mixing bowl.
- Add 1/3 chopped red onion, 3/4 cup chopped celery, 1/2 cup chopped sweet pickles, 1/2 cup chopped pimento stuffed green olives, 1/2 cup chopped orange bell pepper, and 1/2 cup fresh cooked corn from 2 ears of corn to the macaroni noodles. Mix all of the ingredients together
- Combine the dressing with the macaroni salad base and mix well. Chill for at least one hour before serving. Macaroni salad will be good for up to 5 days in fridge.

What I used to make this Macaroni Salad
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Randy’s Pickles Bread and Butter Pickles
Our take on the American classic Bread and Butter Pickles. Crinkle cut by hand and infused with whole yellow mustard seed, bell peppers, sweet onions and a hint of cloves. Be sure to serve these at your next cookout! Bread ‘N Butter pickles best served cold.
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