Southern Macaroni Salad Recipe
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5.0
69 reviews
Excellent
Southern Macaroni Salad Recipe
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There's a clear difference between a basic bland macaroni salad and a flavor packed Southern Macaroni Salad. With the creamiest flavorful dressing and crunchy veggies, this macaroni salad will be your new go-to summer side dish.
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Ingredients
Salad
- 1 pound elbow macaroni uncooked
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced sweet pickles
- 1/2 cup diced celery
- 3 large hard boiled eggs diced
Dressing
- 2 cups mayonnaise
- 2 tablespoons apple cider vinegar or red wine vinegar
- 2 tablespoons sweet pickle juice from the jar
- 2 tablespoons sugar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon celery salt
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Instructions
- Cook the macaroni elbows in salted water just until al dente.
- Drain the pasta and run under cold water to cool completely. Let it sit in the strainer for a few minutes so that all water drains.
- In a large mixing bowl, combine all of the dressing ingredients and whisk until it's smooth.
- Add the cooked pasta, bell peppers, pickles, celery and eggs to the dressing.
- Mix it all together until everything is well coated.
- Cover and place in the refrigerator for 2-4 hours, but overnight is best. This will allow all of the flavors to marinate together and the pasta to soak up some of the dressing.
- Once refrigerated, uncover and give it another good mix so that everything is well coated in the dressing.
- Serve cold and enjoy!
Equipments used:
Notes
- If you decide to add chopped red onion, I recommend soaking it in a bit of ice water to take some of the strong bite away. You could also try a sweet vidalia onion.
- It's really important to let this sit in the fridge for 2-4 hours (overnight is best). It helps all the flavors marinate together and the pasta will soak up some of the dressing. It'll get thicker as well.
- After it's been in the fridge, be sure to give it a good stir or shake to make sure it's all coated in dressing again.
- If you do omit the eggs due to allergy, add a little extra pasta, peppers, and / or pickles to make up for the lost volume.
- If you decide to add chopped red onion, I recommend soaking it in a bit of ice water to take some of the strong bite away. You could also try a sweet vidalia onion.
- It's really important to let this sit in the fridge for 2-4 hours (overnight is best). It helps all the flavors marinate together and the pasta will soak up some of the dressing. It'll get thicker as well.
- After it's been in the fridge, be sure to give it a good stir or shake to make sure it's all coated in dressing again.
- If you do omit the eggs due to allergy, add a little extra pasta, peppers, and / or pickles to make up for the lost volume.
Nutrition Information
Show Details
Serving
1g
Calories
268kcal
(13%)
Carbohydrates
36g
(12%)
Protein
7g
(14%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
53mg
(18%)
Sodium
604mg
(25%)
Potassium
158mg
(5%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
377IU
(8%)
Vitamin C
13mg
(14%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 268kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 53mg | 18% |
| Sodium | 604mg | 25% |
| Potassium | 158mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 377IU | 8% |
| Vitamin C | 13mg | 14% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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