Home » Classic Macaroni Salad

Classic Macaroni Salad

Classic Macaroni Salad

This tasty classic macaroni salad has great textures and tastes fabulous. Everyone loves a classic and this recipe sure is a winner of a classic. Enjoy!

 

 

When putting together this recipe, I wanted to add a bright color into the macaroni salad that also had a mild flavor.

Everyone I have served this salad to really enjoyed it and someone at one point or another has asked for the recipe.

Simple ingredients make up this classic dish.

Great for a side dish for a barbeque or a potluck dinner party.

This recipe is a smaller one, makes about 4 side dish servings.

You can easily double or triple the recipe for a larger crowd.

This is the size I make for a weeknight meal with my family.

For a main meal, add some diced chicken or tuna.

It’s also a great vegetarian option, toss in some chickpeas or diced tofu. 

 

Please note.. The photos are from two different times the macaroni salad was made. One I used more mayo than the other. 

Classic Macaroni Salad

Yields: 4 side dish servings – recipe can easily be doubled and tripled

 

 

 

 

 

What you’ll need to make a classic macaroni salad…

Ingredients:

  • 2 cups elbow macaroni, about 1 cup cooked
  •  1 to 2 scallions/green onions thinly sliced, use less or more to taste
  • 1 peeled carrot, grated
  • 1/2 cup finely diced celery
  • 2 teaspoons white vinegar or, apple cider works too
  • 2 teaspoons granulated sugar, you can use no calorie sweetener but, I have not tried that as of yet
  • 1/2 teaspoon coarse sea or kosher salt
  • 1 teaspoon yellow mustard
  • 1 cup mayo, reduced fat works but fat free is a no no for this recipe, we like our macaroni salad very creamy, you can start with 3/4 cup then go from there
  • 1/4 teaspoon white or black pepper
  • 1 to 2 tablespoons cold water or milk if needed to mix up dressing

Additional optional ingredients:

  • 1/2 cup frozen green peas, thawed slightly
  • 1 chopped hard boiled egg
  • chopped dill
  • chopped parsley

 

 

 

 

Directions:

  1. Prepare macaroni as per package. When cooked, drain and pour cold water over pasta for a few seconds. Drain again. Pour cooked pasta in a large mixing bowl, break up any clumps if needed. Set aside. 
  2. Pour mayo into the bowl or cup and mix or whisk until creamy. Now, add in the rest of the ingredients. Use a whisk to completely combine until you have a creamy dressing. Taste for sweetness, salt, or if you need to add more vinegar or the cold water for preparation. 
  3. When dressing is combined, pour over cooked pasta and gently mix with a large spoon. Completely coat all the pasta. Taste again for seasoning. Cover bowl and place in fridge for an hour. Macaroni salad can be stored sealed in container up to 2 days in fridge. Enjoy! 

 

 

 

 

Here are a few more salad recipes to check out….

 

Chick Pea Veggie Salad

Shortcut Asian Pasta Salad

Deli Style Pasta Salad

Shortcut Bacon Ranch Pasta Salad

Hemp Seed Chickpea Salad

The Big Salad

 

 

Enjoy all the salads above and here’s the recipe for the Classic Macaroni Salad that you can print out below..

Classic Macaroni Salad

Love the classics! This simple macaroni salad is loaded with delicious flavors and textures. Make a batch soon and tastes for yourself the deliciousness. Enjoy!

Prep Time 15 minutes
Cook Time 11 minutes
chilling 2 hours
Total Time 26 minutes
Servings 4 servings
Author Pam Beth

Ingredients

  • 2 cups cooked elbow macaroni - 1 cup uncooked
  • 1/2 cup diced celery
  • 1 - 2 scallions/green onions thinly sliced, use less or more to taste
  • 2 tsp granulated sugar, use no calorie sweetener but, I have not tried that as of yet. to taste
  • 2 tsp white vinegar or, apple cider works too
  • 1/2 tsp coarse sea or kosher salt
  • 1 tsp prepared yellow mustard
  • 1 cup mayo, regular or reduced fat, not fat free start with 1/2 cup
  • 1/4 tsp ground pepper, white or black I used white for this recipe

Optional additional ingredients

  • chopped parsley or dill
  • chopped hard boiled egg
  • 1/2 cup slightly thawed frozen peas

Instructions

  1. Prepare macaroni as per package. When cooked, drain and pour cold water over pasta for a few seconds. Drain again. Pour cooked pasta in a large mixing bowl, break up any clumps if needed. Set aside. Pour mayo into the bowl or cup and mix or whisk until creamy. Now, add in the rest of the ingredients. Use a whisk to completely combine until you have a creamy dressing. Taste for sweetness, salt, or if you need to add more vinegar or the cold water for preparation. When dressing is combined, pour over cooked pasta and gently mix with a large spoon. Completely coat all the pasta. Taste again for seasoning. Cover bowl and place in fridge for an hour. Macaroni salad can be stored sealed in container up to 2 days in fridge. Enjoy!

A colorful and mild tasting salad that is a hit with family and friends

I hope you enjoy all these recipes. Share your favorites with family and friends. You can pin this recipe on Pinterest to save for later on. It’s a great way to collect all your favorite recipes. 

Disclosure: You may see links to ingredients or cooking items in the ingredient, instructions, or equipment sections of this post. I’m a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. I will receive a small percentage of sales generated by these links. However, this in no way increases the price of the items.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating