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Southern Macaroni Salad Recipe

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.

Prep Time
10 mins
Cook Time
10 mins
Chill Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 12 people
Calories: 268 kcal
Course: Side Dish
Cuisine: American

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

Instructions

    Cup of Yum
  1. Cook the macaroni elbows in salted water just until al dente.
  2. 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.
  3. In a large mixing bowl, combine all of the dressing ingredients and whisk until it's smooth.
  4. Add the cooked pasta, bell peppers, pickles, celery and eggs to the dressing.
  5. Mix it all together until everything is well coated.
  6. 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.
  7. Once refrigerated, uncover and give it another good mix so that everything is well coated in the dressing.
  8. Serve cold and enjoy!

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

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

% 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.