Macaroni Salad with Pickles

Recipe View 10 mins Cook the macaroni: In a large pot of boiling, salted water, cook the macaroni according to package directions until al dente. (Approximately 8-10 minutes). Drain the pasta well and rinse immediately with cold water to stop the cooking process. Set aside to drain completely.

Recipe View 25 mins Prepare the eggs: While the pasta is cooking, place the eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil. Once boiling, remove from heat, cover, and let stand for 20 minutes. (20 minutes) After 20 minutes, transfer the eggs to an ice bath to cool completely. Peel and chop the cooled eggs.

Recipe View 5 mins Make the dressing: In a medium bowl, whisk together the mayonnaise, sour cream, ground mustard, sweet pickle juice, celery seed, salt, and pepper until smooth and well combined. (5 minutes)

Recipe View 5 mins Combine ingredients: In a large bowl, gently combine the drained macaroni, chopped celery, red onion, sliced olives, chopped sweet pickle, grated carrots, chopped green bell pepper, and chopped eggs. (5 minutes)

Recipe View 2 mins Dress the salad: Pour the dressing over the macaroni mixture and stir gently until everything is evenly coated. Be careful not to overmix.

Recipe View 2 hrs Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together. (2 hours) The salad is best served cold.