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
I am a participant in several affiliate programs including the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases. All linked items are ones that I truly love, fit my style, and would use in my own home.
Celtic Sea Salt is authentic, unprocessed whole salt from pristine coastal regions. With a subtle flavor and delicious taste, it’s a great all-purpose salt to keep on hand!
This Celtic classic salt is more nutritious than table salt, because it retains the natural balance and spectrum of essential minerals, supplying the body with over 74 vital trace minerals & elements. A sprinkle of this sea salt is a healthy addition to any dish or recipe.
I know what your thinking. First of all….what is ‘mesh’ pepper. I had to google it myself the first time I made a recipe that called for it. The US MESH size is a standard unit of measure. This unit of measure determines the number of holes that exist is a standard US Sieve. The larger the mesh number, the finer the pepper becomes. This 16 MESH pepper has been my favorite!! Salt and pepper is something you use every day, so it is worth getting the best! Try this!
NON SLIP SILICONE BOTTOMS: Flat silicone bases would prevent the metal bowls slippage when mixing, beating and whipping! Also protect the desk from high temperature.
COLORFUL COOKING: Easy to identify even for kids, perfect for everyday use on your home table. Coloring your kitchen with fresh look by these multicolor stainless steel bowls.
Set includes: 1.5-qt. bowl with lid / 2.4-qt. bowl with lid / 3.9-qt. bowl with lid / 6-qt. bowl with lid. I get asked about the bowls ALL THE TIME!!! These are one of those kitchen sets you don’t know you need until you have it! Get, get, get!
Silicone Spatula Set
The Silicone set is heat-resistant up to 500 degrees F. Best for whisking eggs in the mixing bowl, stir the sauces on the stove or in the oven, without scratching your mixing bowl and pans.
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.
CLICK HERE TO TRY MY BROCCOLI SALAD RECIPE !
CLICK HERE TO FOLLOW ME ON INSTAGRAM!
Best view i have ever seen !