0 from 432 votes
Macaroni Salad
Quick and easy pasta salad that is always a hit at parties, potlucks and BBQs. Tons of flavor from the pasta, peas, ham, cheese and seasonings!
Prep Time
10 mins
Cook Time
10 mins
Chill Time
1 min
Total Time
23 mins
Servings: 12
Calories: 512 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
- 16 ounces elbow macaroni
- ½ teaspoon celery salt
- 1 teaspoon onion salt
- 2 cups mayonnaise
- ¾ teaspoon prepared yellow mustard
- ¼ teaspoon seasoning salt
- 8 ounces shredded cheddar cheese
- 16 ounces frozen peas rinsed with warm water
- 1 cup diced ham
Instructions
- Boil elbow macaroni according to directions. Drain, rinse with cold water and set aside.
- In a large mixing bowl mix together celery salt, onion salt, mayonnaise, mustard, seasoning salt in large bowl.
- Add noodles, cheddar cheese, peas and ham. Mix well.
- Chill until serving, at least 1 hour.
Cup of Yum
Notes
- Great Add-In Ideas!
- Macaroni salad can sit out for up to 2 hours at room temperature, but there are factors that play into this. If it is sitting in the sun at an outdoor function it can spoil much faster. Try to keep it in the shade when you are serving otherwise put a large bowl under the bowl with the macaroni salad in it and then put ice in that bowl to keep it cold longer.
- You can safely store this macaroni salad in the fridge for up to 5 days. Store in an airtight container to maximize freshness.
- To lower the sodium content in this pasta salad you can skip the seasoning salt. You can also sub out the onion salt for onion powder, but only use 1/4 tsp or just skip it all together and add in fresh diced purple onions! Another easy way to reduce the sodium is to skip the celery salt and dice fresh celery and add that to the salad instead.
- If you would like to use something other than mayonnaise we recommended using half mayo and half non-fat Greek yogurt if you are trying to not use as much mayo. The flavor will change a bit but we think it's still delicious!
- Diced onion
- Diced celery
- Cubed cheese (instead of shredded)
- Diced red pepper
- Shredded carrots
- Pickles
- Pickle juice
- Crumbled bacon bits
- Diced hard boiled eggs
Nutrition Information
Calories
512kcal
(26%)
Carbohydrates
35g
(12%)
Protein
13g
(26%)
Fat
35g
(54%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
17g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
40mg
(13%)
Sodium
831mg
(35%)
Potassium
199mg
(6%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
503IU
(10%)
Vitamin C
15mg
(17%)
Calcium
154mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 512
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 35g | 12% |
| Protein | 13g | 26% |
| Fat | 35g | 54% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 40mg | 13% |
| Sodium | 831mg | 35% |
| Potassium | 199mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 503IU | 10% |
| Vitamin C | 15mg | 17% |
| Calcium | 154mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.