Macaroni Salad

Written by admin


  • 8 oz macaroni noodles (227g)
  • ½ cup finely diced sweet gherkins usually 4-6 sweet gherkins for me (80g)
  • ¾ cup finely diced red bell pepper about ½ pepper (100g)
  • ⅓ cup thinly sliced celery about 1-2 stalks (55g)
  • ⅓ cup finely diced red onion (45g)
  • 2 large hard boiled eggs, finely diced

Macaroni Salad Dressing

  • ¾ cup mayonnaise I use olive oil mayo (175g)
  • ¼ cup sour cream (70g)
  • 2 Tablespoons sweet pickle juice
  • 1 Tablespoon red wine vinegar*
  • 1 Tablespoon granulated sugar
  • 2 teaspoons dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon crushed red pepper optional

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  • Prepare macaroni noodles according to package instructions. Drain and rinse immediately with cold water, then drizzle with a teaspoon of olive oil and gently stir so the noodles don’t stick together as they sit.
  • In a large bowl, combine macaroni noodles, sweet pickles, red pepper, celery, red onion, and eggs. Stir until well-combined. Set aside and prepare your dressing.

For the dressing

  • To prepare your macaroni salad dressing, combine mayonnaise, sour cream, red wine vinegar, sweet pickle juice, sugar, dijon mustard, salt, pepper, garlic powder, and crushed red pepper (if using) in a medium-sized bowl. Whisk until ingredients are well-combined.
  • Pour dressing over your macaroni salad ingredients and toss until well-combined.
  • For best flavor, cover bowl and allow macaroni salad to chill for at least one hour. Stir once more before serving and enjoy!


*If you don’t have red wine vinegar on hand, white wine or apple cider vinegar would also work well.


Serving: 1cup | Calories: 408kcal | Carbohydrates: 36g | Protein: 8g | Fat: 25g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 463mg | Potassium: 210mg | Fiber: 2g | Sugar: 8g | Vitamin A: 884IU | Vitamin C: 25mg | Calcium: 44mg | Iron: 1mg

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