Classic Macaroni Salad – Hey y’all! Today, we’re making a timeless favorite that’s perfect for picnics, barbecues, or as a delightful side dish for any meal. This Classic Macaroni Salad is creamy, tangy, and packed with fresh vegetables. Let’s get started!

Why You’ll Love This Recipe:

This macaroni salad is a classic for a reason. It’s creamy, slightly sweet, and tangy with a satisfying crunch from the fresh vegetables. It’s easy to prepare and even better when made ahead, allowing the flavors to meld together perfectly.

Ingredients:

• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• ⅔ cup white sugar
• ¼ cup distilled white vinegar
• 2 ½ tablespoons prepared yellow mustard
• 1 ½ teaspoons salt
• ½ teaspoon ground black pepper
• 2 stalks celery, chopped
• 1 large onion, chopped
• 1 green bell pepper, seeded and chopped
• ¼ cup grated carrot (Optional)
• 2 tablespoons chopped pimento peppers (Optional)

How to Make This Recipe:

1. Cook the Macaroni:
   • Bring a large pot of lightly salted water to a boil. Cook the elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
   • Rinse under cold water and drain.
2. Prepare the Dressing:
   • In a large bowl, mix the mayonnaise, sugar, vinegar, mustard, salt, and pepper until well combined.
3. Combine Ingredients:
   • Add the cooked and drained macaroni to the bowl with the dressing. Stir to coat the macaroni evenly.
   • Stir in the chopped celery, onion, green bell pepper, grated carrot (if using), and chopped pimento peppers (if using).
4. Refrigerate:
   • Cover the bowl and refrigerate the salad for at least 4 hours before serving, but preferably overnight. This allows the flavors to meld together.
5. Serve:
   • Give the salad a good stir before serving. Enjoy!

Classic Macaroni Salad

Variations:

• Protein Boost: Add diced ham, cooked bacon, or shredded chicken for extra protein.
• Herb Infusion: Mix in some fresh herbs like parsley, dill, or chives for added freshness.
• Zesty Twist: Add a tablespoon of pickle relish or chopped dill pickles for a tangy flavor.

Equipment:

• Large pot
• Large bowl
• Mixing spoon

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving again.

What to Serve with This Recipe:

This classic macaroni salad pairs wonderfully with grilled meats, sandwiches, or as part of a potluck spread. It’s a versatile side that complements a variety of dishes.

Tips

• Make sure the macaroni is completely cooled before mixing with the dressing to avoid a runny salad.
• Adjust the sugar to your taste preference. Some people like it sweeter, while others prefer it less sweet.
• For a bit of color and flavor, consider adding some chopped red bell pepper or cherry tomatoes.

FAQ:

Can I use a different type of pasta?

Yes, you can use any short pasta like shells, rotini, or penne.

Can I make this salad ahead of time?

Absolutely! This salad tastes even better when made a day in advance, allowing the flavors to meld.

Yield: 8-10

Classic Macaroni Salad

Print

This macaroni salad is a classic for a reason. It's creamy, slightly sweet, and tangy with a satisfying crunch from the fresh vegetables

Prep Time 20 minutes

Cook Time 8 minutes

Total Time 28 minutes

Ingredients

• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• ⅔ cup white sugar
• ¼ cup distilled white vinegar
• 2 ½ tablespoons prepared yellow mustard
• 1 ½ teaspoons salt
• ½ teaspoon ground black pepper
• 2 stalks celery, chopped
• 1 large onion, chopped
• 1 green bell pepper, seeded and chopped
• ¼ cup grated carrot (Optional)
• 2 tablespoons chopped pimento peppers (Optional)

Instructions

Bring a large pot of lightly salted water to a boil. Cook the elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix the mayonnaise, sugar, vinegar, mustard, salt, and pepper until well combined.
Add the cooked and drained macaroni to the bowl with the dressing. Stir to coat the macaroni evenly.
Stir in the chopped celery, onion, green bell pepper, grated carrot (if using), and chopped pimento peppers (if using).
Cover the bowl and refrigerate the salad for at least 4 hours before serving, but preferably overnight. This allows the flavors to meld together.
Give the salad a good stir before serving. Enjoy!

Notes

Approximate Nutrition Information

• Calories: 350 per serving
• Carbohydrates: 40g
• Protein: 6g
• Fat: 18g

Did you make this recipe?

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