The Best Macaroni Salad
The Best Macaroni Salad features elbow macaroni tossed with cheddar cheese, diced ham, sliced hard-boiled eggs, chopped bacon, celery, broccoli, red bell pepper, and scallions in a mayonnaise-based dressing sweetened with sugar and tangy white vinegar. Combining a mix of vegetables and proteins enhances texture and flavor complexity. The pasta is cooked until tender, chilled, and mixed with dressing and other ingredients to create a hearty salad ideal for gatherings or potlucks, offering variety in color and bite.
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
Nutrition Facts
Serving: 20 servings (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.