Macaroni Salad

• total time: 1 hour

Ingredients

16 oz of dry macaroni noodles

1/4 cup of finely diced bread and butter pickles or sweet relish

3/4 cup of finely diced red bell pepper (about 1/2 pepper)

1/2 cup of thinly sliced celery (about 4 stalks)

1/2 cup of finely diced red onion (about 1/2 red onion)

6 large hard-boiled eggs, roughly chopped

Macaroni Salad Dressing:

2 cups of mayonnaise

1/2 cup of Greek yogurt

2-4 tablespoons of sweet pickle juice (adjust to taste)

2 tablespoons of red wine vinegar

2 tablespoons of granulated sugar

1 teaspoon of salt

1 teaspoon of ground black pepper

1 teaspoon of garlic powder

1 teaspoon of onion powder

1-2 teaspoons of smoked paprika

Directions

Cook the macaroni noodles according to the package instructions until al dente. Drain and set aside to cool.

In a large bowl or pan, combine the cooked macaroni noodles, diced pickles or sweet relish, red bell pepper, celery, red onion, and chopped hard-boiled eggs.

For the dressing, in a separate bowl, whisk together the mayonnaise, Greek yogurt, red wine vinegar, sweet pickle juice, granulated sugar, salt, black pepper, garlic powder, onion powder, and smoked paprika until well combined.

Pour the dressing over the macaroni salad ingredients and toss until everything is evenly coated.

Cover the salad and refrigerate for at least an hour, or preferably overnight, to allow the flavors to meld together.

Serve chilled and enjoy!