Ingredients
Scale
- 16 ounces macaroni noodles
- 1/2 cup finely diced red onion (See note #1 below)
- 3/4 cup diced dill pickles (See note #2 below)
- 1 cup thinly diced celery (*about 3–4 stalks)
- 3/4 cup diced red bell pepper
- 1 1/2 cups mayonnaise (See note #3 below)
- 1/4 cup pickle juice (See note #4 below)
- 2 tablespoons dijon mustard
- 2 teaspoons salt (*If using traditional table salt, start with 1/2 teaspoon, then taste test before adding more. )
- 1/2 teaspoon black pepper
- 2 teaspoons smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper (*optional)
Instructions
- Dice the onion, celery, pickles and bell pepper. Add to a large bowl.
- To the veggie bowl add 1 cup mayonnaise and the remaining salad dressing ingredients. Stir well and refrigerate. See note #5 below
- Bring a large pot of water to a boil and cook pasta to al dente following the directions on the package. See note #6 below Drain the pasta well and transfer to a large bowl. Let the pasta cool to room temperature by stirring occasionally. You will know the noodles are ready for the dressing when they are tacky to the touch. See note #7 below
- Pour dressing over the top of the noodles and stir well. Cover an refrigerate for 1 hourly or up to 24 hours.
- Just before serving remove the salad from the refrigerator and stir well. Add in an additional 1/2-1 cup of mayonnaise (depending on preferred creaminess that is desired.)Store leftovers in an airtight container in the refrigerator for 3-5 days.