Macaroni Salad
User Reviews
5
Macaroni Salad
Description
Macaroni Salad features elbow macaroni cooked to tenderness, then cooled before mixing. The salad includes finely sliced celery, diced red bell pepper, green onions, and freshly grated carrot for varied textures and fresh flavors. A creamy dressing made from mayonnaise, yogurt or sour cream, cider vinegar, Dijon mustard, garlic powder, sugar, and seasonings ties the salad components together with a mild tanginess and subtle sweetness.
The preparation involves combining the cooked pasta and vegetables with the dressing, tossing to coat evenly, and allowing it to rest for at least 20 minutes. Serving the salad at room temperature brings out the dressing's flavors and the texture of the vegetables. The salad holds well overnight, making it convenient for advance preparation.
This macaroni salad is a flexible base for additions such as bacon, ham, egg, cheese, chicken, olives, or diced chili if stronger flavors are desired. Otherwise, the classic combination supports its role as a complementary side to bolder main dishes. It maintains a pleasing balance between creamy, crunchy, and tender elements, suitable for casual gatherings or meal accompaniment.
The recipe suggests holding salad at fridge temperature for up to five days and notes that it freezes well for longer storage. Adjusting seasoning to taste before serving helps customize the flavor balance to preference.
Ingredients
- 250 g / 1/2 lb elbow macaroni
- 1 1/2 tbsp salt (to cook pasta)
- 1 cup celery , finely sliced (1 stalk)
- 3/4 cup red bell pepper finely diced (1 small, or capsicum
- 3/4 cup green onions , finely sliced (1 large stem)
- 1 carrot grated (using standard box grater, medium
Dressing:
- 1/2 cup mayonnaise (Hellmann's, Best Foods, S&W or other whole egg mayonnaise)
- 1/2 cup yoghurt full or low fat, or sour cream
- 1 tbsp cider vinegar
- 2 tsp Dijon mustard
- 2 tsp sugar
- 3/4 tsp garlic powder
- 1 1/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Bring large pot of water to the boil - 4 to 5 litres / quarts. Add salt then add pasta. Cook per packet directions.
- Drain pasta then cool.
- Meanwhile, mix Dressing ingredients in a bowl.
- Place pasta in a bowl. Add remaining Macaroni Salad ingredients. Pour over Dressing.
- Toss. Adjust salt / sugar / sour (vinegar) / mayo to taste.
- Set aside for at least 20 minutes. Then serve at room temperature (not cold). It's great the next day too!
Notes
- This salad keeps well refrigerated for up to five days, making it good for meal prep.
- Additions like bacon, ham, egg, or cheese can be included for more flavor complexity.
- For those avoiding mayonnaise, a lemon yogurt dressing works as a flavorful substitute.
- Frozen salad should be thawed naturally and stirred before serving to restore texture.
- Season dressing to taste prior to serving to balance salt, sugar, and acidity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 people
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Serving | 77g | |
| Calories | 319cal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 2401mg | 100% |
| Potassium | 274mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2515IU | 50% |
| Vitamin C | 27.2mg | 30% |
| Calcium | 53mg | 5% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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