5.0 from 111 votes
The Best Macaroni Salad
The Best Macaroni Salad doesn't make you choose between ham or bacon. Use both in this easy pasta salad recipe, along with a creamy, classic Midwest salad dressing. This big-batch macaroni salad is perfect for potluck and party menus.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 20 servings (about 3/4-cup each)
Calories: 314 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
For the dressing:
- 1 1/2 cups mayonnaise
- 1/4 cup granulated sugar
- 3 tablespoons white vinegar
- Salt and freshly ground black pepper
For the pasta salad:
- 1 pound elbow macaroni or other small pasta (see note 1)
- 2 cups shredded cheddar cheese (see note 2)
- 8 ounces ham diced (see note 3)
- 4 hard-boiled eggs sliced
- 6 lices cooked bacon chopped
- 5 ribs celery sliced
- 1 cup broccoli chopped (see note 4)
- 1 red bell pepper stemmed, seeded and diced
- 4 scallions sliced
Instructions
- To make the dressing, in a small bowl whisk together mayonnaise, sugar, vinegar, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
- In a large pot, bring 4 quarts of water and 1 tablespoon salt to a boil. Add pasta and cook until tender, about 10 to 12 minutes. Drain well, rinse with cold water, and drain again.
- In a large bowl, add pasta, cheese, ham, bacon, eggs, celery, broccoli, pepper, and scallions. Drizzle with dressing to taste and stir to combine.
Cup of Yum
Notes
- Elbow macaroni: Or substitute rotini, farfalle, penne, or any other small cut pasta.
- Cheese: Since we're not melting it, feel free to pick up a package of pre-shredded cheese. If you prefer, you can also dice up cubes of cheddar to mix into this pasta salad.
- Ham: Leftover ham works great; just dice it up into bite-sized pieces. Or buy an 8-ounce package of diced ham at the store.
- Bacon: To quickly and cleanly crisp up 6 strips, I swear by oven-frying it.
- Broccoli: If you'd like to blanch the broccoli (optional), bring 2 quarts water and 1 tablespoon salt to boil. Add broccoli and cook until just tender and bright green, about 3 to 4 minutes. Drain and immediately plunge into an ice bath to stop the cooking.
- Yield: The Best Macaroni Salad recipe makes a party-sized batch; about 20 servings, depending on what else you're serving this alongside.
- Storage: Store leftovers in an airtight container or a bowl covered with plastic wrap. Refrigerate for up to 4 days.
- Make ahead: The dressing can be made up the day before and stored covered in the refrigerator. (I like to shake it up in a mason jar, then simply twist on the lid and it's ready to chill out.) The pasta can be cooked, drained, rinsed, and cooled up to 1 day in advance. The ham, bacon, and vegetables can be prepped the day before and stored separately in the refrigerator.
Nutrition Information
Serving
1serving (about 3/4 cup each)
Calories
314kcal
(16%)
Carbohydrates
21g
(7%)
Protein
11g
(22%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
8g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
65mg
(22%)
Sodium
379mg
(16%)
Potassium
179mg
(5%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
461IU
(9%)
Vitamin C
12mg
(13%)
Calcium
101mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20servings (about 3/4-cup each)
Amount Per Serving
Calories 314
% Daily Value*
| Serving | 1serving (about 3/4 cup each) | |
| Calories | 314kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 11g | 22% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 65mg | 22% |
| Sodium | 379mg | 16% |
| Potassium | 179mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 461IU | 9% |
| Vitamin C | 12mg | 13% |
| Calcium | 101mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.