Classic Macaroni Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
12 servings
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Calories
228 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
American
Classic Macaroni Salad
Description
This Classic Macaroni Salad starts with cooked elbow macaroni that is rinsed and cooled to prevent sticking. It incorporates a variety of finely diced fresh vegetables—celery, green and red bell peppers, and red onion—adding crisp texture and color. Chopped hard-boiled eggs contribute a soft yet substantial element to the salad.
The dressing blends mayonnaise, Dijon mustard, red wine vinegar, dill pickle juice, sugar, salt, and black pepper to create a balanced creamy and tangy coating. Tossing the dressing with the pasta and vegetables ensures even flavor distribution.
The salad is refrigerated for at least an hour before serving, allowing the flavors to soften and combine. It's suitable for making ahead, with the flavor often improving after resting. This makes it a practical dish for picnics, barbecues, or family meals. Leftovers store well in the refrigerator for up to five days when kept airtight.
Note the importance of food safety with mayonnaise-based salads: keep refrigerated and do not leave out at room temperature beyond two hours.
Ingredients
- 16 ounces elbow macaroni
- 4 celery ribs finely diced
- 1 green bell pepper finely diced
- 1 red bell pepper finely diced
- ½ cup red onion finely diced
- 2 egg chopped, hard boiled
Dressing
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- ½ teaspoon dill pickle juice more to taste
- 2 teaspoons sugar granulated white
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper or to taste
Instructions
- Cook the pasta according to the instructions on the box. Rinse the pasta in cold water and leave it to cool and drain well.
- While the pasta is draining and cooling, chop the veggies and the hardboiled eggs.
- In a large mixing bowl, add the cooled, drained pasta, veggies, and eggs. Gently stir to combine all the ingredients.
- In a smaller bowl, mix the remaining ingredients for the dressing.
- Pour the dressing over the pasta and veggies. Toss it to combine.
- Cover the salad bowl with plastic wrap and place it in the refrigerator to chill for at least 1 hour before serving. Don’t skip this part as it needs the resting time for the flavors to mellow and blend.
- Store leftovers in the refrigerator.
Notes
- This salad can be made up to three days in advance to develop flavor and convenience.
- Store leftovers in an airtight container in the refrigerator for up to five days.
- For safety, do not leave mayonnaise-based salad out at room temperature for more than two hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 35mg | 12% |
| Sodium | 188mg | 8% |
| Potassium | 151mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 404IU | 8% |
| Vitamin C | 21mg | 23% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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