This macaroni salad recipe is a great side dish for bar-b-ques and picnics. Perfect for Labor Day! What makes this macaroni salad a hit is the dressing. The secret ingredient is pickle juice. It adds a sweetness that balances the onion and vinegar. I recommend making this recipe 4 to 24 hours in advance so the flavors marry. This will allow time for the pasta to chill and soak up all the delicious dressing ingredients.
Gather up your ingredients.
Boil the pasta according to the directions on the package. While the pasta cooks, dice the onion and celery. Halve the cherry tomatoes and dice the bread and butter pickles. Peel and then shred the carrot. Add it all to a large salad bowl. Now add the mayonnaise. In small bowl, whisk together the apple cider vinegar, pickle juice, salt, pepper, and water. Pour over the veggies in the bowl.
When the pasta is cooked, drain, rinse, and let cool. Add the cooled pasta to the bowl and stir all the ingredients together. Refrigerate 4 to 24 hours, stirring occasionally to ensure even distribution of the salad dressing.Print
1/2 lb. dry elbow macaroni (this is usually 1/2 a box)
3/4 c. mayonnaise
1/4 c. diced yellow onion
1/2 c. diced celery
3/4 c. halved cherry tomatoes
1/2 c. shredded carrots
1/2 c. diced bread and butter pickles
3 tbs. juice from bread and butter pickle jar
1/2 tsp. Kosher salt
1/2 tsp. black pepper
2 tbs. apple cider vinegar
2 tbs. water
Boil pasta according to package directions, rinse, let cool.
While the pasta is cooking, dice onion and celery.
Halve cherry tomatoes.
Dice bread and butter pickles.
Add all the vegetables to a large salad bowl.
In a small bowl, whisk together apple cider vinegar, water, pickle juice, salt, and pepper.
Pour mixture over vegetables and mayonnaise.
Add cooled pasta and combine.
Refrigerate 4 to 24 hours, stirring occasionally to ensure all pasta is evenly absorbing dressing.