Go Back
+ servings
A fork digging into a plate of homemade macaroni salad with chunks of pickles, black olives, and chopped eggs.
Print Recipe
5 from 1 vote

Macaroni Salad

The BEST Macaroni Salad with chopped eggs, pickles, and pickle juice in this old fashioned recipe loved by all. Make a huge batch, it's always a hit!
Prep Time30 mins
Cook Time15 mins
Course: Side Dishes & Vegetables
Cuisine: American
Keyword: mac salad, macaroni salad, macaroni salad recipe
Servings: 12
Calories: 334kcal

Ingredients

  • 16 ounces short pasta 1 lb bag short pasta - Anthony's brand
  • 6 hard-boiled eggs chopped
  • 3 cups celery diced
  • 2 cups green onions  sliced
  • 2 cups dill pickles chopped
  • 2 cups picked juice from dill pickles
  • 1 cup black sliced olives 2 small cans of sliced black olives
  • 1 cup mayonnaise
  • 1/4 cup yellow mustard
  • 1 teaspoon sea salt
  • 1 teaspoon pepper

Instructions

  • Place water in a medium pot, the water doesn't have to cover the eggs...who knew? Boil eggs for 14 minutes. Peel eggs (see notes below for more tips!)
  • Using the same water, boil the pasta. (Adding salt is optional.) Gradually add pasta, stirring to separate it and return to a boil. Boil uncovered, stirring occasionally until desired tenderness. Drain. 
  • While the pasta is boiling, chop finely: celery, green onions, dill pickles, and peeled eggs.
  • 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!
  • Optional: Slice a couple eggs and places them on top with sprinkles of paprika to make it pretty!
  • Serve in large bowl or inexpensive paper Chinese takeout containers (order online), great for picnics and parties. Keep this macaroni salad chilled at all times, or serve immediately.

Video

Notes

Pasta: I use a small macaroni pasta made by Anthony's Pasta, I love the way it looks, but any small pasta will work fine. 
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 underwater. 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!
Servings Tips: Keep this macaroni salad chilled at all times, or serve immediately.

Nutrition

Calories: 334kcal | Carbohydrates: 34g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 101mg | Sodium: 1369mg | Potassium: 273mg | Fiber: 2g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 4.3mg | Calcium: 64mg | Iron: 1.4mg