Classic Macaroni Salad Recipe
Creamy, tangy, and a little sweet, this macaroni salad is the cold side dish your cookout/potluck needs this summer!
Servings: 8 servings
Calories: 648kcal
Ingredients
Salad
- 1 lb. dried elbow macaroni
- 1 cup diced red bell pepper from approximately 1 pepper
- 1/2 cup diced celery from approximately 2 stalks
- 1/2 cup diced sweet pickles or gherkins
- 3 large hard-boiled eggs diced
- 1/4 cup diced red onion
Dressing
- 2 cups mayonnaise full fat is recommended
- 2 Tbsp apple cider vinegar
- 2 Tbsp sweet pickle juice from the jar
- 2 Tbsp granulated sugar
- 1 Tbsp dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
Prepare
- Bring a large pot of water to a boil. Once boiling, add some salt (amount not included in the recipe - it's up to you).
Boil pasta
- Add dried pasta to boiling water, following package directions for al dente.
- Drain, then rinse well with cold water. Let pasta sit in the colander to continue draining.
Make dressing
- In a large mixing bowl, add dressing ingredients, then whisk or stir well to combine.
Assemble salad
- In the same mixing bowl, add cooled and drained pasta, bell pepper, celery, pickles, eggs, and onion. Stir well to get everything well combined.
Chill
- Cover mixing bowl tightly, then refrigerate for 1-2 hours, 2+ is best though.
Serve
- Before serving, stir salad to redistribute the dressing, then serve cold.
Notes
- I've estimated this recipe serves 8, but feel free to divide it into as many servings as you'd like.
Nutrition
Calories: 648kcal | Carbohydrates: 49g | Protein: 11g | Fat: 45g | Saturated Fat: 7g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 617mg | Potassium: 279mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1128IU | Vitamin C: 39mg | Calcium: 37mg | Iron: 1mg