Ingredients
Scale
- 8 ounces dry elbow macaroni noodles
- Extra-virgin olive oil, for drizzling
- 1 red bell pepper, stemmed, seeded, and diced
- 2 celery stalks, diced
- ½ cup diced dill pickles
- ⅓ cup diced red onion
- ¾ cup mayonnaise
- 3 tablespoons dill pickle juice
- 1 tablespoon distilled white vinegar
- 1 tablespoon sugar
- 2 teaspoons Dijon mustard
- 2 garlic cloves, grated
- ¼ teaspoon sea salt
- Freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until slightly past al dente. Drain and toss with olive oil to prevent sticking. Set aside to cool.
- In a large bowl, whisk together the mayonnaise, pickle juice, vinegar, sugar, mustard, garlic, salt, and black pepper.
- Add the macaroni, red pepper, celery, pickles, and red onion to the bowl with the dressing. Stir to combine.
- Season to taste and chill before serving.
Notes
- For a healthier version, use Greek yogurt instead of mayonnaise.
- To prevent noodles from absorbing too much dressing, cool them completely before mixing.
- Do not rinse pasta with cold water—it helps the dressing cling better.
- Store in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg