Macaroni Salad Recipe
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!
Servings: 8 servings
Ingredients
- 1 cup mayonnaise
- 2 tablespoon pickle juice
- 1 tablespoon yellow mustard
- ¼ teaspoon salt plus more to taste
- ¼ teaspoon ground black pepper plus more to taste
- ½ cup celery diced
- ½ cup red onion diced
- ½ cup pickles diced
- 16 ounces elbow macaroni pasta or other small pasta
- 2 hard-boiled eggs roughly chopped
Instructions
- 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.
Notes
- Keep leftovers stored in an airtight container in the refrigerator for up to 4-5 days. Freezing is not recommended.
Nutrition
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
