Macaroni Salad with Bread and Butter Pickles

Macaroni Salad

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

Macaroni Salad

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

Macaroni Salad with Pickles and Pimento Cheese

A light and sweet version of macaroni salad
Prep Time 1 hr 15 mins
Course Side Dish
Cuisine American

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.
macaroni salad

What I used to make this Macaroni Salad


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Randy’s Pickles Bread and Butter Pickles

bread and butter pickles

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CLICK HERE TO TRY MY BROCCOLI SALAD RECIPE !

Broccoli Salad

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