Traditional Macaroni Salad Recipe
User Reviews
5.0
18 reviews
Excellent
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Prep Time
5 mins
-
Cook Time
5 mins
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Additional Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8 servings
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Calories
249 kcal
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Course
Salad
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Cuisine
North American
Traditional Macaroni Salad Recipe
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Growing up, my Aunt would make this classic macaroni salad at every family gathering without fail! Over the years, I've adapted her recipe and made a few tweaks to create the best macaroni salad recipe. You'll love this one!
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Ingredients
- 12 12 ounces macaroni about 3 cups dry
- 1 1 medium red pepper finely diced
- 2 2 medium celery stalks finely diced
- ½ ½ cup finely diced red onion
- ½ ½ cup finely diced sweet pickles
Macaroni Salad Dressing
- 1 1 cup mayonnaise
- 2 2 tablespoons juice from sweet pickle jar
- 1 1 tablespoon red wine vinegar
- 1 1 tablespoon granulated sugar
- 1 1 teaspoon Dijon mustard
- ½ ½ teaspoon EACH: garlic powder, onion powder, salt, and pepper
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Instructions
- Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook according to the package directions. When cooked, remove a cup of the cooking liquid and then drain and rinse the pasta under cold running water.
- While the pasta is cooking, dice the veggies and make the dressing. Add the mayonnaise, pickle juice, red wine vinegar, sugar, mustard, garlic powder, onion powder, salt, and pepper to a bowl and mix well. Thin with a little of the pasta cooking water so it is a creamy but pourable consistency. About 2 tablespoons does the trick.
- Add the cooked pasta, red pepper, celery, onion, and pickles to a large salad bowl. Pour HALF of the dressing over the top and mix well. Cover the bowl with a clean tea towel or beeswax wrap and put it and the remaining dressing into your fridge for an hour.
- Before serving, toss the macaroni salad with the remaining dressing.
Notes
- Note 1: Instead of macaroni, try wheels or mini shells.
- Note 2: If you want to make this more than a few hours before serving, toss the pasta with the veggies, but keep the dressing separate as the pasta will absorb the dressing, and the salad will become a bit dry.
- Note 3: If you forget to reserve a little of the pasta cooking water, you can use milk instead.
- Variations to try: Add a handful of chopped olives, banana peppers, pimiento or roasted red peppers, cheddar cheese, or crumbled bacon.
Nutrition Information
Show Details
Serving
1 = ⅛ of the recipe
Calories
249kcal
(12%)
Carbohydrates
40g
(13%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
1g
Trans Fat
0.02g
Cholesterol
4mg
(1%)
Sodium
487mg
(20%)
Potassium
163mg
(5%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
564IU
(11%)
Vitamin C
20mg
(22%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Serving | 1 = ⅛ of the recipe | |
| Calories | 249kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 4mg | 1% |
| Sodium | 487mg | 20% |
| Potassium | 163mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 564IU | 11% |
| Vitamin C | 20mg | 22% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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