Judy’s Macaroni Salad

  Lunch

After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. Tuck this dill pickle pasta salad inside your picnic basket.

Judy’s Macaroni Salad

Average Rating: 4.555555

TOTAL TIME: Prep: 20 min. + chilling
YIELD: 12 servings.

Ingredients

  • 2-1/2 cups uncooked elbow macaroni
  • 1-1/2 cups mayonnaise
  • 1/4 cup sweet pickle juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • 6 hard-boiled large eggs, chopped
  • 6 sweet pickles, chopped

Instructions

  • 1. Cook macaroni according to package directions. Drain macaroni; rinse with cold water and drain well.
  • 2. In a large bowl, combine mayonnaise, pickle juice, salt and pepper. Stir in cheese, eggs and pickles. Add macaroni; toss gently to coat. Refrigerate, covered, until chilled, at least 2 hours.

Nutrition Facts

3/4 cup: 347 calories, 28g fat (6g saturated fat), 113mg cholesterol, 413mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 8g protein.

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