Just in time for your Fourth of July celebrations, and for the rest of your Summer cookouts, I’m revisiting my Southern-Style Macaroni Salad recipe.
So, I am revisiting this post for two reasons. The first reason is that back in 2012 when I posted this recipe for Southern-Style Macaroni Salad the first time, my food photography skills were abysmal. So, there is that. A new and improved photo.
But also back in 2012, I lamented the fact that I could no longer find the “real” type of macaroni used to make this salad. I know, I know, macaroni is macaroni, right? Well, not really.
For me, there is only one type of pasta that is “right” for macaroni salad. It is the little, straight, thin macaroni (like what is pictured above). And I could not find any sold in any store, for love nor money! That is, until I spied this little box in my local market recently!
This is the right kind of macaroni!!! Of course, I threw away the little packet of “cheese”, but finally, I had the macaroni I have been searching for all this time! And, bonus! These little boxes of Macaroni and “Cheese” are cheap. Way less expensive than a box of macaroni.
So, yay! I’m celebrating! I hope you will too. Celebrate every cookout and picnic and barbecue with this really great Southern-Style side dish.
- ½ pound macaroni, cooked to al dente (according to package instructions), drained and rinsed with cold water until completely cool.
- ½ small onion (about ½ cup), minced
- ½ cup dill pickle relish (or mince some dill pickles, or use dill salad cubes)
- ½ cup red bell pepper, diced small
- 1 scant tablespoon yellow mustard
- ½ cup mayonnaise
- fresh cracked pepper...a couple of turns of the grinder
- Place all the ingredients (be sure the macaroni is completely cold) in a large bowl.
- Stir to mix well.
- Chill in the refrigerator until ready to serve.