Macaroni Salad
This classic Macaroni Salad Recipe is creamy, delicious, and super easy to make. Made with classic ingredients, including cooked elbow macaroni, hard-boiled eggs, crunchy celery, onions, and pickles, and dressed in a light and creamy mayo-based dressing, this fantastic pasta salad is the perfect summertime side dish for bbq’s, picnics, and potlucks!
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Servings: 8 servings
Calories: 414kcal
In a large bowl, combine the mayonnaise, pickle juice, mustard, salt, and black pepper.
Mix in the celery, onion, and pickles until combined. Set aside.
Bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente, then drain and rinse with cold water.
Gently stir the cooked macaroni into the creamy dressing and mix until everything is evenly coated. Fold in the eggs.
Optional, but recommended - Cover the macaroni salad and transfer it to the refrigerator for at least one hour. This will allow the flavors to blend and the mayo dressing to permeate the pasta.
Just before serving, stir and season with additional salt and black pepper, to taste. Garnish with fresh parsley or paprika, if desired.
- Keep leftovers stored in an airtight container in the refrigerator for up to 4-5 days. Freezing is not recommended.
Calories: 414kcal | Carbohydrates: 43g | Protein: 7g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 451mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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