Are you planning any parties, picnics or potlucks?
Pasta salads are usually an easy and economical way to feed a crowd. And who doesn’t love a classic macaroni salad? And if you think it doesn’t seem special enough, let me remind you that this bowl will be the first one empty and everyone will be badgering you for the recipe!
As with any classic salad such as egg salad, potato salad or macaroni salad, we all have our set ways of making them. For me, it’s not a good macaroni salad if it doesn’t contain chopped sweet pickles and pickle juice. But then again, you’re talking to the girl who would drink pickle juice straight from the jar!
I also usually use small, tube shaped pasta that are not elbows. After that, you may add ingredients that you love and omit those that you don’t really care for. Sometimes I use black olives, in which case I add chopped roasted red pepper to the mix. Other times I may like to add tuna or ham. But sometimes I’ll just top my plate with a little crumbled applewood smoked bacon!
What’s in my version? Pasta, hard boiled eggs, celery, olives, spring onions, yellow peppers and PICKLES!
This is one of my favorite and easy go-to salads and I hope it will become yours as well. So make a big batch, and pass the bacon bits!
“I believe the greatest give you can give your family and the world is a healthy you.” Joyce Meyer
- 16 ounces of elbow shaped pasta
- 1 cup of mayonnaise
- ½ cup of sour cream
- 1 Tablespoon of Dijon Mustard
- 2 Tablespoons of sweet pickle juice
- ¼ cup of thinly sliced spring onions
- 3 celery sticks, chopped thin
- ¼ cup (heaping!) of chopped sweet pickles
- 3 hard boiled eggs, chopped
- ½ cup of pimento stuffed olives, chopped
- ½ yellow pepper, seeds removed and chopped into small pieces
- salt and pepper to taste
- fresh parsley and fresh chives for garnish
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, according to package directions. Drain and rinse under cold water. Splash with a little vegetable oil to keep the pasta from sticking.
- In a large bowl, prepare the dressing. Combine the mayonnaise, sour cream, mustard, pickle juice, about ½ teaspoon of salt and ½ teaspoon of pepper. Stir to combine.
- Add the onion, celery, pickles and peppers. Mix again.
- Add the pasta. Stir to coat.
- Add the hard boiled eggs and olives and gently mix again.
- Taste and adjust the seasoning if necessary.
- Transfer to your serving bowl and top with parsley. Using a scissor, snip the chives over the top. Serve and enjoy
If you ate today, thank a farmer!