Best Macaroni Salad Recipe
Creamy, tangy and full of nostalgic flavor, my classic macaroni salad recipe is a guaranteed hit at any picnic, cookout or potluck!
Servings: 6 servings
Ingredients
- 1 pound elbow macaroni
- ¾ cup finely diced celery including some celery leaves
- ¾ cup finely diced dill pickles or sweet pickles
- ½ cup finely chopped red onion
- ½ cup finely diced red bell pepper
- ¼ cup chopped chives or scallions
- 4 hard boiled eggs diced (recommended but optional)
Macaroni Salad Dressing
- 1 cup mayonnaise
- 3 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- ½ tablespoon honey
- 1 large garlic clove minced
- Salt and pepper to taste
Instructions
- Add celery, pickles, onion, bell pepper, and chives to a large bowl. Set aside.
- Boil the macaroni according to the package instructions.
- While pasta is boiling, mix together the mayo, mustard, vinegar, honey, garlic, and salt and pepper.
- When the pasta is al dente, drain into a colander and rinse the pasta well under cold running water to release excess starch.
- Shake dry, and then add the pasta and the dressing to the veggies.
- Toss, add the chopped egg and more salt and pepper, and toss again. Serve right away or store, covered, in the fridge until ready to enjoy!
Video
Notes
- You can buy hard boiled eggs or make them according to the directions linked above.
- Macaroni salad with be creamiest when served right away. Stored in the fridge, the pasta will soak up the dressing and become less creamy. If you want to loosen the dressing after storage, add a splash of milk, cream or mayo mixed with a splash of vinegar to rejuvenate!
Nutrition
Serving: 1serving | Calories: 611kcal | Carbohydrates: 62g | Protein: 15g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 8g | Cholesterol: 140mg | Sodium: 528mg | Potassium: 338mg | Fiber: 4g | Sugar: 6g | Vitamin A: 754IU | Vitamin C: 19mg | Calcium: 62mg | Iron: 2mg