Macaroni Salad
User Reviews
4.9
Macaroni Salad
Description
This macaroni salad recipe starts by boiling elbow macaroni until tender, cooling it with cold water to stop cooking and prevent stickiness. The dressing is made by mixing mayonnaise with celery salt, onion salt, yellow mustard, and seasoning salt, which provides layered seasoning beyond plain mayonnaise.
Shredded cheddar cheese, rinsed frozen peas, and diced ham are folded into the dressed pasta, contributing varied textures and mild savory flavors. Chilling the salad for at least an hour helps the flavors meld and the salad to firm up for serving.
This dish serves well as a picnic or barbecue accompaniment and is versatile enough to be customized with additional fresh vegetables or protein. The balance of creamy dressing, mild cheese, and ham makes it a filling side that complements grilled or roasted main dishes well.
The recipe allows for reducing sodium by substituting or omitting certain salted ingredients, and several add-ins like diced onion or pickles can adapt the texture and flavor to preference. Storing in an airtight container keeps it fresh up to five days.
Ingredients
- 16 ounces elbow macaroni
- ½ teaspoon celery salt
- 1 teaspoon onion salt
- 2 cups mayonnaise
- ¾ teaspoon yellow mustard prepared
- ¼ teaspoon seasoning salt
- 8 ounces cheddar cheese shredded
- 16 ounces peas rinsed with warm water, frozen
- 1 cup ham diced
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.
Notes
- Keep macaroni salad chilled and avoid sitting out in direct sun to maintain freshness and safety.
- Store in an airtight container in the refrigerator for up to five days.
- For lower sodium, omit seasoning salt and consider substituting onion salt with finely diced fresh onions.
- Try mixing half mayonnaise with non-fat Greek yogurt for a lighter dressing, though the flavor will be slightly different.
- Add-ins like diced onion, celery, red pepper, shredded carrots, pickles, bacon bits, or hard boiled eggs can customize the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 512 kcal
% 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.
User Reviews
Overall Rating
4.9
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