Vegetable Macaroni Salad

I make this macaroni salad for potlucks and as a barbecue side here at home. We love its creaminess and flavor! The olives, pickles, and pimientos give it a little saltiness and depth. The cucumbers and celery add a delicious crunch, and the tomatoes provide a bit of sweetness and acidity. Together, it is really a fantastic combination.

The dressing is mayonnaise-based with a little vinegar, pickle juice, salt, and pepper. The dressing perfectly complements the pasta and ingredients. If you need a side dish for a potluck or want a creamy side to go with those ribs, this one is a winner!

Looking for other summer barbecue dishes? Try our amazing Baby Back Barbecue Ribs, our tasty Potato Salad with Dill Pickles, or for dessert, our delicious Strawberry Glazed Pie!

You will need the following ingredients:

• Elbow macaroni pasta
• Olive oil
• Mayonnaise
• Vinegar
• Pickle juice
• Salt
• Pepper
• Celery
• Cucumber
• Tomato
• Black olives
• Dill pickle
• Green onions
• Pimientos

I know what it’s like when you don’t have everything on hand and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:

1. Instead of using 100% mayonnaise, you could use half sour cream and half mayonnaise.
2. Sweet pickles could substitute for dill pickles.
3. You could substitute or add any of your favorite vegetables. Options could include diced sweet peppers, broccoli, shredded carrots, etc. If you add more vegetables, I would consider increasing the amount of dressing that you make.
4. We have tried adding cubed cheese and ham, but prefer it without.
5. Other pasta varieties could work as well.

Step 1. In a small bowl, whisk together the mayonnaise, vinegar, pickle juice, salt, and pepper. Cover and chill in the fridge while you assemble the salad ingredients.

Step 2. Add the celery, cucumber, tomato, olives, pickle, ¼ cup green onions, and pimientos to the cooked pasta. Stir gently to mix evenly. Pour the dressing over the top and gently mix until fully incorporated.

Step 3. Before serving, garnish with 1-2 tablespoons sliced green onions if desired. In the images, I included a tablespoon or so of the different vegetables to help identify the ingredients in the salad, which you can use as a garnish as well.

• You can make the pasta salad in advance, but I wouldn’t recommend more than 1-2 days before serving for the best presentation. The quality of the vegetables will soften over time, especially the tomato. Once stored in the fridge, the pasta will absorb some of the mayonnaise mixture. If making the pasta salad in advance, add additional dressing or mayonnaise if needed right before serving.