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Macaroni Salad Classic

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Rate this recipe 4.6/5 (47 Votes)

Ingredients

  • 8 8 serving
  • 4 4 4 cup suncooked elbow macaroni
  • 1 1 1 cup mayonnaise
  • 1/4 1/4 1/4 cup distilled white vinegar
  • 2/3 2/3 2/3 cup white sugar
  • 2 1/2 2 1/2 1/2 tablespoons prepared yellow mustard
  • 1 1/2 1 1/2 1/2 teaspoons salt
  • 1/2 1/2 1/2 teaspoon ground black pepper
  • 1 1 1 large onion, chopped
  • 2 2 2 stalks celery, chopped
  • 1 1 1 green bell pepper, seeded and chopped
  • 1/4 1/4 1/4 cup grated carrot (optional)
  • 2 2 2 tablespoons chopped pimento peppers (optional)
  • 3 6 - 6 broiled eggs

Details

Servings 8
Preparation time 20mins

Preparation

Step 1

1.Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.

2.In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Tips: switch from using the elbow macaroni to a whole 16 oz box of rotini and the amount of sauce is still enough. I have found that making the sauce the day before and then adding it to the chilled macaroni just before serving makes a creamier salad and it isn't absorbed by the pasta.

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