Have you ever tried adding pickles and Italian Dressing to your summer macaroni salad? If not, you’re missing out on a game-changing ingredient that adds a pop of tangy flavor! You’re going to love this Summer Macaroni Salad with a Twist!
Summer is the perfect time to enjoy a classic macaroni salad at your next barbecue or potluck. But why settle for ordinary when you can make an unforgettable dish that your guests will remember for years to come?
By following these simple tips and adding your own personal touch, you can make the ultimate summer macaroni salad that your guests will rave about. Don’t be surprised if they ask you for the recipe! So next time you’re in the mood for a classic macaroni salad, remember to add some pickles and Italian Dressing for a unique and unforgettable experience.
Great for dinner, cookouts and picnics!
Ingredients For Summer Macaroni Salad with a Twist:
- elbow macaroni
- cheddar cheese, cubed
- sliced gherkin pickles
- pickle juice
- mayo
- onion powder
- frozen peas, cooked and drained
- Italian seasoning
- Olive Garden Italian Dressing
- Salt and Pepper as needed
You can also add things like diced celery, diced red onion, and red bell pepper but we leave those out because of allergies.
Ingredient amounts and entire recipe directions in recipe card below with print option!
Which Brands Did I Use For This Summer Macaroni Salad with a Twist Recipe?
Sometimes when it comes to Semihomemade recipe that use packaged foods to create meals, the brands of items can make or break a dish. I don’t think this ALWAYS happens but I do know that not all packaged items are created equally.
Elbow macaroni – Store brand or Barilla Classic Blue Box Pasta is great
Cheddar cheese, cubed – I used Kraft cheese
Sliced gherkin pickles – I used Mt. Olive Sweet Gherkin Pickles
Pickle juice – the juice from the Mt. Olive Sweet Gherkin Pickles
Mayo – Dukes Mayonnaise
Onion powder – any brand is fine
Frozen peas – Birds Eye Steamfresh Sweet Peas Frozen
Italian seasoning – any brand is fine
Olive Garden Italian Dressing – the Signature Olive Garden Italian Dressing
Salt and Pepper as needed – any brand is fine
How To Make Summer Macaroni Salad with a Twist:
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Start by cooking the pasta! We’re using elbow macaroni for a classic pasta salad but you can use any small / medium shape that you like.
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Bring a large pot of salted water to a boil for the pasta and Cook the macaroni according to package directions until al dente.
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Drain and rinse under cold running water to cool the pasta and stop the cooking process. Drain well and set aside.
Yes, we’re rinsing our pasta! We only want to rinse pasta when we’re using it to make pasta salad. You never want to rinse hot pasta when you’re going to me mixing it with a sauce.
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In a large bowl, combine all ingredients except pasta, salt and pepper. Stir well to create the pasta salad dressing.
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Add cold pasta and stir well to combine everything.
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Cover and place pasta salad into fridge for at least 1 hour or up to 8 hours.
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When ready to serve, stir well and season to taste with salt and pepper.
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Topping with fresh parsley is optional.
Serving Suggestions! What Should I Serve With This Summer Macaroni Salad Recipe?
- Easy Shredded Buffalo Chicken
- Slow Cooker Dr. Pepper BBQ Chicken
- Pimento Cheese Stuffed Burger
- Air Fryer Stuffed Cheeseburger Sliders
More Pasta Salad Recipes:
- Cold Ranch Pasta Salad
- Easy Greek Pasta Salad
- Instant Pot Pasta Salad
- Greek “Dill”-light Pasta Salad
Plus 25 Summer Pasta Salads that you’re going to love!
More Pasta Recipes:
- 5 Ingredient Pesto Pea Pasta
- Baked Rigatoni
- Broccoli Chicken Fettuccine Alfredo
- Semi Homemade Cajun Shrimp Alfredo
Summer Macaroni Salad with a Twist
Summer Macaroni Salad with a Twist
Have you ever tried adding pickles and Italian Dressing to your summer macaroni salad? If not, you're missing out on a game-changing ingredient that adds a pop of tangy flavor! You're going to love this Summer Macaroni Salad with a Twist!
Ingredients
- 1 lb. elbow macaroni
- 8 oz cheddar cheese, cubed
- 1 cup sliced gherkin pickles
- 2 tablespoons pickle juice
- 1 cup mayo
- 2 teaspoon onion powder
- 16 oz bag frozen peas, cooked and drained
- 1 tablespoon Italian seasoning
- 1 cup Olive Garden Italian Dressing
- Salt and Pepper as needed
Instructions
- Bring a large pot of salted water to a boil.
- Cook the macaroni according to package directions until al dente.
- Drain and rinse under cold running water to cool the pasta and stop the cooking process. Drain well and set aside.
- In a large bowl, combine all ingredients except pasta, salt and pepper.
- Stir well to create the pasta salad dressing.
- Add cold pasta and stir well to combine everything.
- Cover and place pasta salad into fridge for at least 1 hour or up to 8 hours.
- When ready to serve, stir well and season to taste with salt and pepper.
Notes
I used the Signature Olive Garden Italian Dressing for this recipe.
Nutrition Information:
Yield: 12 Serving Size: 1/2 cupAmount Per Serving: Calories: 328Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 26mgSodium: 570mgCarbohydrates: 24gFiber: 3gSugar: 6gProtein: 9g
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