After finding this vintage macaroni salad years ago, I tweaked it and bumped up the pickles. Make it on the weekend, then tuck a serving inside your lunch bag.
—Elizabeth Kirchgatter, Maysville, KY
Prep: 20 min. + chilling • Makes: 12 servings
1. Cook macaroni according to the package directions. Drain macaroni; rinse with cold water and drain well.
2. In a large bowl, combine the mayonnaise, pickle juice, salt and pepper. Stir in cheese, eggs and pickles. Add macaroni; toss gently to coat. Refrigerate, covered, until chilled, at least 2 hours.
¾ cup: 347 cal., 28g fat (6g sat. fat), 113mg chol., 413mg sod., 15g carb. (4g sugars, 1g fiber), 8g pro.
TEST KITCHEN TIP
Pasta salads are a great way to use up extras from your planned meals. Stir in some cooked chicken, add sliced pork from last night’s roast or work in a few extra veggies you have sitting in the fridge.