Classic Macaroni Salad Recipe
User Reviews
5
Classic Macaroni Salad Recipe
Description
The Classic Macaroni Salad Recipe combines cooked elbow macaroni with a dressing of mayonnaise, apple cider vinegar, pickle juice, sugar, Dijon mustard, and spices. The salad includes diced red bell pepper, celery, sweet pickle, red onion, and hard-boiled eggs which add color and texture. After cooking and rinsing the pasta to cool it, the ingredients are mixed and chilled to allow flavors to marry. The result is a creamy, slightly tangy salad with a mix of crunchy vegetable bites and soft pasta, suitable for serving cold as a side dish at meals or picnics.
The dressing ingredients give the salad a balance of acidity and sweetness, complemented by the diced vegetables for a refreshing texture contrast. The preparation involves boiling pasta to al dente, thoroughly cooling it before mixing, which prevents a mushy final product.
Serve this salad cold and stir before serving to redistribute dressing. It pairs well with grilled meats or sandwiches and is a common side at casual gatherings.
Based on the notes, this recipe yields about 8 servings but can be divided as preferred. Ensure pasta is well drained to maintain the salad's texture and refrigerate for at least 1-2 hours to develop flavor.
Ingredients
Salad
- 1 lb. elbow macaroni dried
- 1 cup diced red bell pepper from approximately 1 pepper
- 1/2 cup diced celery from approximately 2 stalks
- 1/2 cup diced sweet pickle or gherkin
- 3 large egg diced, hard-boiled
- 1/4 cup diced red onion
Dressing
- 2 cups mayonnaise full fat is recommended
- 2 Tbsp apple cider vinegar
- 2 Tbsp pickle juice from the jar, sweet
- 2 Tbsp granulated sugar
- 1 Tbsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
Prepare
- Bring a large pot of water to a boil. Once boiling, add some salt (amount not included in the recipe - it's up to you).
Boil pasta
- Add dried pasta to boiling water, following package directions for al dente.
- Drain, then rinse well with cold water. Let pasta sit in the colander to continue draining.
Make dressing
- In a large mixing bowl, add dressing ingredients, then whisk or stir well to combine.
Assemble salad
- In the same mixing bowl, add cooled and drained pasta, bell pepper, celery, pickles, eggs, and onion. Stir well to get everything well combined.
Chill
- Cover mixing bowl tightly, then refrigerate for 1-2 hours, 2+ is best though.
Serve
- Before serving, stir salad to redistribute the dressing, then serve cold.
Notes
- This recipe serves about 8 people, but you can adjust the quantity based on your needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Calories | 648kcal | 32% |
| Carbohydrates | 49g | 16% |
| Protein | 11g | 22% |
| Fat | 45g | 69% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 26g | 153% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 93mg | 31% |
| Sodium | 617mg | 26% |
| Potassium | 279mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1128IU | 23% |
| Vitamin C | 39mg | 43% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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