Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Pickle-Infused Macaroni Salad

4.4
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
6 servings
Lunch U.S.
Pickle-Infused Macaroni Salad
Ingredients
  • 1 (16 ounce) package macaroni
  • 4 eggs
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper, or to taste
  • 1/4 teaspoon ground mustard
  • 2 tablespoons sweet pickle juice
  • 2 tablespoons celery seed
  • 1 cup chopped celery
  • 1/2 cup chopped red onion
  • 1/2 cup pimento-stuffed green olives
  • 1/4 cup chopped sweet pickle
  • 2 carrots, grated
  • 1 green bell pepper, chopped
Instructions
1
Boil a large quantity of water in a substantial container until it reaches a rolling boil.
2
Submerge pasta in the boiling water and cook until it has retained some firmness, similar to biting into an apple.
3
Remove the pasta from the boiling water with a slotted spoon and rinse it under cold running water to stop the cooking process.
4
Temporarily set the pasta aside for further preparation.
5
Concurrently, place eggs in a separate container filled with enough cold water to completely submerge the eggs by about 2.5 centimeters.
6
Bring the water in the container to a rolling boil, then cover it and remove from heat.
7
Allow the eggs to sit in hot water for 20 minutes, providing them with a gentle heat environment.
8
Immediately transfer the eggs from hot water to an ice-filled container, where they will begin to cool down.
9
Once the eggs have cooled enough to handle safely, carefully peel and chop them into smaller pieces.
10
In a separate bowl of moderate size, combine mayonnaise, sour cream, dry mustard powder, sweet pickle juice, and celery seed.
11
Season the mixture with salt and black pepper to taste.
12
In a large bowl, combine the cooked pasta, chopped celery, diced onion, pitted olives, sliced sweet pickles, grated carrots, diced green pepper, and chopped eggs.
13
Stir in the dressing mixture until everything is well combined.
14
Refrigerate the salad before serving to allow the flavors to meld together.