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Judy’s Macaroni Salad

Name: Judy's Macaroni Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12 servings.
Ingredients: 2-1/2 cups uncooked elbow macaroni; 1-1/2 cups mayonnaise; 1/4 cup sweet pickle juice; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup shredded cheddar cheese; 6 hard-boiled large eggs, chopped; 6 sweet pickles, chopped

11 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. + chilling

Makes

12 servings

Updated: Apr. 24, 2022

After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. Tuck this dill pickle pasta salad inside your picnic basket. —Elizabeth Kirchgatter, Maysville, Kentucky

Judy's Macaroni Salad Recipe photo by Taste of Home

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Ingredients

2-1/2 cups uncooked elbow macaroni
1-1/2 cups mayonnaise
1/4 cup sweet pickle juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
6 hard-boiled large eggs, chopped
6 sweet pickles, chopped

Directions

Cook macaroni according to package directions. Drain macaroni; rinse with cold water and drain well.
In a large bowl, combine mayonnaise, pickle juice, salt and pepper. Stir in cheese, eggs and pickles. Add macaroni; toss gently to coat. Refrigerate, covered, until chilled, at least 2 hours.

Judy’s Macaroni Salad Tips

How do you keep the macaroni from sticking?

To keep pasta from sticking together when cooking, use a large pot with plenty of water. Add a little cooking oil if desired (this also prevents boiling over). Once you learn how to prepare macaroni properly, you’ll want to add the pasta to everything!

What else can you add to this macaroni salad?

There are countless ways to jazz up macaroni salad, and dressing up Judy’s Macaroni Salad is no exception. Mix in a dash of garlic powder or celery salt. You can also top the prepared macaroni salad with cooked and crumbled bacon, diced cucumber, halved cherry tomatoes, slices of hard-boiled eggs or additional shredded cheddar cheese.

How do you store macaroni salad?

Store macaroni salad in an air-tight container in the refrigerator 3 to 5 days. Research contributed by Mark Hagen, Taste of Home?Executive Editor.

Nutrition Facts

3/4 cup: 347 calories, 28g fat (6g saturated fat), 113mg cholesterol, 413mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 8g protein.