Menu Enter a recipe name, ingredient, keyword...

Summer Macaroni Salad


Google Ads
Rate this recipe 4.5/5 (2 Votes)


  • 1 pkg. (16 oz.) elbow macaroni
  • 1 cup mayonnaise
  • 3 to 4 Tbsp. water or 2% milk
  • 1 Tbsp. sugar
  • 1 1/2 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. pepper
  • 1 small sweet yellow, orange, or red pepper, finely chopped
  • 1 small green pepper, finely chopped
  • 1 small onion, finely chopped
  • 1 celery rib, finely chopped
  • 2 Tbsp. minced fresh parsley



Step 1

Cook macaroni according to package directions. Drain; rinse with cold water and drain again.

In a small bowl, mix the mayonnaise, water, vinegar, sugar and seasonings until blended. In a large bowl, combine macaroni, peppers, onion and celery. add 1 cup dressing; toss gently to coat. Refrigerate covered for 2 hours or until cold. Cover and refrigerate the remaining dressing to add just before serving.

To serve, stir in reserved dressing. Sprinkle with parsley.


You'll also love

Review this recipe

Cathie's Macaroni Salad Beef and Macaroni - can be vegetarian