Macaroni Pasta Salad – Dot’s Original Family Recipe

Last Updated May 9th, 2018 at 04:48 pm by Lisa

The BEST Macaroni Pasta Salad – Dot’s Original Family Recipe with chopped pickles and pickle juice in this favorite old-fashioned recipe loved by all!

The chopped pickles and pickle juice make it super tangy and tasty…

The Origins of Macaroni Pasta Salad

This recipe comes from my Mother in Law, Mrs. Torres. Some call her Dorothy, or “Dot”, but to me, she is Mrs. Torres. This is a family recipe passed down by her Mom, and I make it just like she taught me.

When we serve this to friends and family, people fill up their plates chuckling at themselves, can’t stop eating it, and go back for seconds and I have seen thirds happen.

Tips for Making Macaroni Pasta Salad

For parties, I make a double batch of this recipe in a gigantic bowl. And more than once, friends have laughed at how much of this salad I made for the party, then really laugh when it disappears!

Use any macaroni noodle you like, but I use Anthony’s Short (Salad) Pasta (just like Dot does),  and Anthony also happens to be my husbands’ name. The Anthony brand is easily found in US grocery stores.

And yes, this is Anthony who eats a lot of macaroni pasta salad plus He likes lots of extra black olives…

Mrs. Torres gave me this recipe a few years ago, and with her permission, I’m sharing it with the world. Thank you again, Mrs. Torres!

So here it goes, I think Anthony (my hubby) married me just because I could make this almost as good as his Mom. Well not exactly, but close enough. In fact, it will never as good as his Mom’s, but hey I try!

Boiling Eggs Tips for Macaroni Pasta Salad

Do you hate boiling eggs and then peeling them? Well, have I got a tip for you that I got from a food friend of mine.

Thanks to my friend Carol Borchardt, a personal chef, newspaper columnist, and recipe developer From A Chef’s Kitchen. She has an amazing, beautiful blog full of delicious recipes and gorgeous photography. Go take a peek, you will love it!

Egg Boiling Tip:

Place the eggs in boiling water, and by the way, the water doesn’t even have to cover the eggs. I never knew either but now we both know.

Boil eggs for 14 minutes, then remove and place in a large bowl of ice water. Then crack the shells, and peel under water. The shells come right off, what a time saver. Now it is fun to peel eggs. Finally.

You’re welcome… I knew you would love this one. : ) Thanks again Carol!

Mason Jar Egg Peeling Tip:

Simply place a cool egg in a mason jar, place the lid on or cover with your hand and shake for a few seconds. It only works one egg at a time, trust me I tried! It is so much faster than peeling them the old-fashioned way!

Serving Macaroni Pasta Salad:

Keep this salad cold and or chilled as it has mayonnaise in the ingredients.

You can place it in a bowl of ice, ice packs during a party, or take from the fridge right before serving.

Picnic and Cooler Tip:

Pack macaroni pasta salad in inexpensive (order online) take out boxes for picnics.

Make a big bowl of macaroni pasta salad, and watch it disappear at your next party!

All the Best Dishes,

Lisa

XO

Here is another recipe for a summer picnic you might enjoy.

Picnic Basket Pressed Sandwiches

Skinny Italian Tuna Salad Wraps or Bell Pepper Bowls pack well for a healthy picnic party sandwich!

5 from 4 votes

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Macaroni Pasta Salad - Dot’s Original Family Recipe

Prep Time

30 mins

Cook Time

15 mins

 

The BEST Macaroni Pasta Salad - Dot's Original Family Recipe with chopped pickles and pickle juice in this favorite old-fashioned recipe loved by all!

Course: Side Dishes & Vegetables

Cuisine: American

Keyword: pickle pasta salad, short salad pasta

Servings: 12

Calories: 334 kcal

Author: Lisa Torres | Delicious Table

Ingredients

• 1 bag Anthony's Short Salad Pasta (16 oz/1 lb.)
• 6 hard-boiled eggs chopped
• 3 cups celery diced
• 2 cups green onions  sliced
• 2 cups picked juice from dill pickles
• 2 cups dill pickles chopped
• 1 large can black sliced olives
• 1 cup mayonnaise
• 1/4 cup yellow mustard
• 1 teaspoon sea salt
• 1 teaspoon pepper

US Customary - Metric

Instructions

1. Boil and peel eggs (see notes)
2. Boil the pasta, drain.
3. While the pasta is boiling, chop finely: celery, green onions, dill pickles, and peeled eggs.
4. In a large bowl, mix all chopped ingredients into the warm pasta: celery, green onions, chopped pickles, pickle juice, chopped eggs, black olives, mayonnaise, yellow mustard, sea salt, pepper, and chill for several hours or overnight. The warm pasta will absorb the pickle juice as it sits in the fridge, that is what makes it so good!
5. optional: Dot slices a couple eggs and places them on top with sprinkles of paprika on top to make it pretty!
6. Serve in inexpensive paper Chinese takeout containers (order online), great for picnics and parties.

Recipe Notes

Tips for Boiling and Peeling Eggs: Place water in a medium pot, the water doesn't have to cover the eggs...who knew? Boil eggs for 14 minutes. Remove eggs and place in a large bowl of ice water. Then crack the shells, and peel under water. The shells come right off, what a time saver! You are welcome, I knew you would love this one. Another peeling egg trick is to simply place a cool egg in a mason jar. Place the lid on the jar or cover with your hand and shake for a few seconds. It only works one egg at a time, trust me I tried! It is so much faster than peeling them the old-fashioned way!

Nutrition Facts

Macaroni Pasta Salad - Dot’s Original Family Recipe

Amount Per Serving

Calories 334 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Saturated Fat 3g 15%

Cholesterol 101mg 34%

Sodium 1369mg 57%

Potassium 273mg 8%

Total Carbohydrates 34g 11%

Dietary Fiber 2g 8%

Sugars 3g

Protein 9g 18%

Vitamin A 9.9%

Vitamin C 5.2%

Calcium 6.4%

Iron 7.6%

* Percent Daily Values are based on a 2000 calorie diet.