Macaroni Salad Classic

Macaroni Salad Classic

Photo by Chef ..

  • Prep Time


  • Total Time


  • Servings



  • Makes 8 serving

  • 4

    cup suncooked elbow macaroni

  • 1

    cup mayonnaise

  • ¼

    cup distilled white vinegar

  • cup white sugar

  • tablespoons prepared yellow mustard

  • teaspoons salt

  • ½

    teaspoon ground black pepper

  • 1

    large onion, chopped

  • 2

    stalks celery, chopped

  • 1

    green bell pepper, seeded and chopped

  • ¼

    cup grated carrot (optional)

  • 2

    tablespoons chopped pimento peppers (optional)

  • Optional 3 - 6 broiled eggs

  • Suggestion: Use only ¼ cup of sugar…that was plenty. Also add a decent amount of paprika and garlic powder. Also, I would recommend using the diced pimentos- they really add a lot of flavor and color. Be sure to refrigerate overnight, it is much better the next day.


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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