Macaroni Salad

A cookout classic

Every summer barbecue needs a good macaroni salad, and this one checks all the boxes. It's creamy, full of flavor, and comes together with simple ingredients you probably already have in your fridge. It’s the perfect side for burgers, hot dogs, or anything coming off the grill.

Tini Tips

• If you don't have red wine vinegar, white vinegar or apple cider vinegar work great too.

• I love adding Old Bay seasoning on absolutely anything, but you can definitely skip it if you don't have any.

What You’ll Need

1 pound elbow macaroni

1 stalk celery, diced

1 red bell pepper, diced

1 red onion, diced

1 cup shredded carrots

2 tablespoons bread and butter pickle chips, finely chopped

1 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon red wine vinegar

1 teaspoon smoked paprika

Garlic powder

Old Bay seasoning

Salt & pepper

🍝 Step 1: Cook the Pasta

Bring a large pot of water to a boil. Add the elbow macaroni and cook for about 7 minutes, or until tender.

Drain and let cool slightly.

🧅 Step 2: Prep the Veggies

While the pasta cooks, dice the celery, red bell pepper, and red onion. Add all the vegetables to a large mixing bowl along with the shredded carrots.

🥣 Step 3: Make the Dressing

In a separate bowl, combine the chopped bread and butter pickles, mayonnaise, Dijon mustard, red wine vinegar, and smoked paprika.

Add garlic powder, Old Bay seasoning, salt, and pepper to taste. I don’t measure these, I just add a little at a time and adjust until the dressing tastes how I like it.

Whisk until smooth and creamy.

🥗 Step 4: Add Everything Together

Add the cooked macaroni to the bowl with the vegetables. Pour the dressing over the top and fold everything together until evenly coated.

🥄 Step 5: Chill & Serve

Cover and refrigerate for at least 1 hour before serving. Serve cold and enjoy!

Xo,