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
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.Judy's Macaroni Salad
Prep Time
10 min
Cook Time
10 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
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.
Nutrition Facts
3/4 cup: 347 calories, 28g fat (6g saturated fat), 113mg cholesterol, 413mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 8g protein.
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