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. Enjoy this macaroni salad with added proteins such as hard boiled eggs, cheese or meat such as ham or chicken.
Cook pasta according to package, a dente. Drain and then rinse with cold water. Set aside and let cool
In a large bowl, combine red bell pepper, carrot, celery, dill pickles, red onion, and green onions.
Add dressing ingredients: avocado oil mayonnaise, sour cream, pickle juice, Dijon mustard, sugar, paprika, and salt and pepper (to taste). Gently fold to combine.
(Optional) Fold in sliced hard-boiled eggs, ham and/or cheese cubes if desired.
Cover and marinate in the fridge for at least 2 hours or overnight. Toss right before serving.
Notes
Pickle juice may contain pieces or garlic. Try to add those in when you add the brine. Those garlic pieces will add nice flavor!You may need a substantial amount of salt especially if you do not salt your pasta when cooking. Use your discretion. Add it ad the end and sample bites until you get it just right for your liking.Add extra pickle juice to thin out the sauce as needed. Sauce will thicken as it marinates.*Choose any kind of cheese. Monterey jack, pepper jack, and cheddar all work well.