0 from 18 votes
Traditional Macaroni Salad Recipe
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!
Prep Time
5 mins
Cook Time
5 mins
Additional Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 249 kcal
Course:
Salad
Cuisine:
North American
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
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.
Cup of Yum
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
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
% 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.