The Best Macaroni Salad
User Reviews
5
The Best Macaroni Salad
Description
The Best Macaroni Salad consists of elbow macaroni combined with a dressing made from mayonnaise, sugar, white vinegar, salt, and freshly ground pepper. Cheddar cheese adds richness, while diced ham and chopped cooked bacon offer smoky, savory notes. The salad incorporates sliced hard-boiled eggs, celery, broccoli, red bell pepper, and scallions to contribute crunch and freshness. The pasta is cooked until tender, rinsed with cold water, and drained well to prevent sogginess. Mixing all ingredients with the dressing results in a balanced combination of creamy, tangy, and textured elements.
The salad is versatile in pasta choice and cheese form, allowing substitutions like rotini or cubed cheddar. Vegetables such as broccoli can be blanched to crisp tenderness before adding. This preparation yields a party-sized portion suitable for about 20 servings, making it suitable for large gatherings or events.
For best preparation, the dressing can be made a day in advance and chilled. Pasta can also be cooked and cooled the day before. Meats and vegetables can be prepped separately ahead of time, easing assembly. Leftovers should be stored refrigerated in airtight containers and consumed within four days for freshness. Oven-frying bacon is recommended for crisp texture without mess.
Ingredients
For the dressing:
- 1 1/2 cups mayonnaise
- 1/4 cup granulated sugar
- 3 tablespoons white vinegar
- salt freshly ground
- black pepper freshly ground
For the pasta salad:
- 1 pound elbow macaroni or other small pasta (see note 1)
- 2 cups cheddar cheese see note 2, shredded
- 8 ounces ham diced (see note 3)
- 4 egg sliced, hard-boiled
- 6 lices Bacon chopped, cooked
- 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.
Notes
- Use rotini, farfalle, penne, or other small pasta as alternatives to elbow macaroni.
- Pre-shredded cheese or diced cheddar both work well in the salad.
- Leftover or pre-packaged diced ham can be used.
- Oven-fry bacon strips for a cleaner, evenly cooked result.
- Blanch broccoli to enhance tenderness and color before adding, if desired.
- Dressing can be made and refrigerated a day ahead; pasta can be cooked and cooled ahead too.
- Store leftovers in airtight containers; consume within 4 days.
- This recipe yields about 20 servings, ideal for parties.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings (about 3/4-cup each)
Amount Per Serving
Calories 314 kcal
% 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.
User Reviews
Overall Rating
5
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