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Easy Macaroni Salad with Olives and Pickles

A delightful and hearty side dish perfect for barbecues and family meals, featuring crunchy dill pickles, creamy cheese, and savory olives.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Side
Cuisine: American
Keyword: Easy
Servings: 6 servings
Calories: 350kcal

Ingredients

Pasta

  • 1 pound elbow macaroni pasta

Vegetables

  • 1.5 cups red onion, peeled and diced (about 1 red onion)
  • 2 cups dill pickles, chopped (don’t use relish)
  • 2 cups Colby Jack cheese, shredded
  • 4.5 ounces canned sliced black olives, drained

Dressing

  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste

Instructions

  • Step 1: Cook the Pasta - Begin by bringing a large pot of salted water to a boil. Add the elbow macaroni to the pot and cook according to the package instructions until al dente. This typically takes about 8-10 minutes. Drain the pasta and rinse it under cold water to stop the cooking process. Set it aside to cool.
  • Step 2: Prepare the Vegetables and Other Ingredients - While the pasta is cooking, peel and dice the red onion until you have about 1 1/2 cups. Chop the dill pickles into bite-sized pieces and drain the canned black olives. Once the pasta has cooled, it’s time to combine everything.
  • Step 3: Mix the Salad - In a large mixing bowl, combine the cooled macaroni, diced red onion, chopped dill pickles, shredded Colby Jack cheese, and drained black olives. Gently mix everything together with a spatula, taking care not to break the pasta.
  • Step 4: Prepare the Dressing - In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Pour the dressing over the pasta mixture and stir until everything is evenly coated.
  • Step 5: Chill the Salad - Cover the bowl with plastic wrap or a lid and refrigerate the macaroni salad for at least 1 hour before serving. Chilling will allow the flavors to meld together and enhance the overall taste of the dish.

Equipment

  • Large Pot
  • Mixing Bowl
  • Spatula

Notes

Leftover Easy Macaroni Salad can be stored in an airtight container in the refrigerator for up to three days. It’s best served cold, and you may need to give it a stir and add a splash of mayonnaise to refresh the consistency before serving again.