Macaroni Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 35 mins
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Servings
6 servings
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Calories
432 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
American
Macaroni Salad
Description
Elbow macaroni is cooked until just tender and rinsed under cold water to stop cooking and remove excess starch. The dressing combines mayonnaise with apple cider or white vinegar, sugar, sweet relish, yellow or Dijon mustard, salt, and black pepper, providing a balance of creamy, tangy, and mildly sweet flavors.
Once the pasta is cooled, it’s mixed with the dressing and diced vegetables including celery, shredded carrots, diced red bell pepper, and red or green onions. The salad is refrigerated for at least one hour to allow flavors to meld. The diced vegetables add crunch and color contrast to the creamy coated pasta.
This foundational macaroni salad can be customized by swapping in add-ins like pickles, olives, ham, sweet peas, or cheddar cheese. Using different short pasta shapes such as ditalini, small shells, or wagon wheels works as well. This salad keeps well refrigerated and is commonly served as a side at picnics or barbecues.
Diced add-ins should total about 2 to 2½ cups; adjust to taste and preference.Use diced vegetables about the size of the macaroni pieces for texture balance.Rinse cooked pasta in cold water to stop cooking and cool it before dressing.Mix the dressing separately and then toss with pasta and vegetables to minimize cleanup.Store leftovers in a covered container in the refrigerator for up to 4 days.
Ingredients
- ½ pound elbow macaroni approx. 2 cups dry, or any short pasta
Add Ins (see note)
- 1 cup celery diced
- ½ cup carrot shredded
- ½ cup red bell pepper diced
- ¼ cup red onion or green onion, diced
Dressing
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar or white vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons sweet relish
- 1 teaspoon yellow mustard or Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large pot, cook the elbow macaroni in salted water according to the instructions on the package. Do not overcook. Drain well and rinse it under cold water to stop cooking.
- To make the dressing, in a small bowl, combine mayonnaise, vinegar, sugar, relish, mustard, salt and pepper a small bowl. Mix well.
- In a large bowl, add the cooled macaroni, the dressing, celery, carrots, red pepper, and onion. Mix well. Taste and add additional salt and pepper if desired.
- Refrigerate the macaroni salad for at least 1 hour before serving.
Notes
- Diced add-ins should total about 2 to 2½ cups; adjust to taste and preference.
- Use diced vegetables about the size of the macaroni pieces for texture balance.
- Rinse cooked pasta in cold water to stop cooking and cool it before dressing.
- Mix the dressing separately and then toss with pasta and vegetables to minimize cleanup.
- Store leftovers in a covered container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432 | 22% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 408mg | 17% |
| Potassium | 214mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 2332IU | 47% |
| Vitamin C | 18mg | 20% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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