Macaroni Salad Recipe
User Reviews
5.0
39 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Chill Time
1 hr
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Total Time
1 hr 22 mins
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Servings
12 people
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Calories
270 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
American
Macaroni Salad Recipe
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This classic Macaroni Salad recipe is easy to make and has the best dressing. Add-on options include ham, tuna, hard boiled eggs, and more!
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Ingredients
Salad
- 1 lb. macaroni
- 2 ribs celery diced
- 1 bell pepper I use ½ green and ½ red
- 1/2 cup carrots julienned
- 1/3 cup diced red onions
Dressing
- ¾ cup mayonnaise I use Hellman's
- ¼ cup sour cream
- 2 tablespoons honey can sub sugar
- 2 tablespoons apple cider vinegar can sub white or red wine vinegar
- 3 tablespoons Dijon mustard can sub yellow mustard
- 3 tablespoons sweet relish
- 1 teaspoon garlic salt
- ½ teaspoon pepper
Garnishes
- paprika
- green onions
Instructions
- Combine dressing ingredients and set in the fridge to chill.
- Boil macaroni in salted water until just al dente, about 7-8 minutes (verify time on package).
- While the pasta cooks, prepare the celery, peppers, carrots, and onions.
- Drain and rinse the macaroni with cold water until the water on the bottom of the colander comes through cold. Drain as much of the water as possible, (I lay my macaroni on a dry dish towel).
- Add the pasta and the dressing to a large bowl. Use a silicone spatula to gently stir until evenly combined. Add vegetables and stir to combine. Transfer to a clean serving dish.
- Cover and refrigerate 1-2 hours, or up to overnight. The pasta will absorb more of the dressing during this time. (See notes for pro tips on making this ahead of time.)
- Garnish with green onions and paprika and serve!
Notes
- Pro Tips:
- Make-Ahead Method:
- Storage:
- Nutritional information is an estimate and is per serving. This recipe makes 12 servings.
- Stir the macaroni periodically as it cooks, to ensure it doesn't stick to the bottom of the pot or to each other.
- Other short pastas may be used, as well, including small shells, farfalle, and ditalini.
- Optional add-ons include: Hard boiled eggs, pepperoni, olives, peas, sharp cheddar (cubed or shredded), chopped bacon, diced ham, diced pickles, and tuna.
- Be sure to check out my other pasta salad recipes here, and try my easy potato salad and egg salad recipes next!
- 📘 Find this recipe on page 83 of my 2nd cookbook, Let’s Eat!
- This can be made 1-day ahead of time.
- Consider making a half portion of additional dressing, as the pasta absorbs the dressing as it sits. You can add the additional dressing prior just before serving, or right when you make it.
- Store in an airtight container and refrigerate for up to 3-4 days.
Nutrition Information
Show Details
Calories
270kcal
(14%)
Carbohydrates
35g
(12%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
Monounsaturated Fat
3g
Trans Fat
0.03g
Cholesterol
9mg
(3%)
Sodium
363mg
(15%)
Potassium
151mg
(4%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1292IU
(26%)
Vitamin C
13mg
(14%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 9mg | 3% |
| Sodium | 363mg | 15% |
| Potassium | 151mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1292IU | 26% |
| Vitamin C | 13mg | 14% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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