Dill Pickle Macaroni Salad

This classic macaroni salad is made healthier using avocado oil mayonnaise and is the perfect summer side dish. This pasta salad is cool and creamy with crisp vegetables and tender pasta tossed in a tangy dressing.


Macaroni Pasta | Celery Red And Green Onion Red Bell Pepper  Dill Pickles | Carrots DRESSING INGREDIENTS Avocado Mayonnaise Pickle Juice | Dijon Mustard Sour Cream | Spices

Cook pasta according to package, a dente. Drain and then rinse with cold water. This helps rinse off excess starch. Set aside and let cool.


In a large bowl, combine red bell pepper, carrot, celery, dill pickles, and onions. Add avocado oil mayonnaise, sour cream, pickle juice, Dijon mustard, sugar, and spices.

Gently fold to combine. If you desire extra protein, fold in sliced hard-boiled eggs, ham and/or cheese cubes.

Cover and marinate in the fridge for at least 2 hours or overnight. Toss right before serving.

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