Creamy homemade macaroni salad served in a bowl with vegetables and dressing.

Best Macaroni Salad

ByOlivia Carter
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why make this recipe

Macaroni Salad is a classic dish loved by many. It is perfect for picnics, barbecues, or as a side at family dinners. The creamy dressing and mix of crunchy vegetables make it a tasty and satisfying dish. This recipe is easy to make and can be prepared ahead of time, allowing the flavors to blend beautifully. Whether you are feeding a crowd or just looking for a simple yet delicious side, this macaroni salad is sure to be a hit!

how to make Best Macaroni Salad

Ingredients :

  • 2 cups elbow macaroni
  • 1 cup diced celery
  • 1 cup diced bell peppers
  • 1/2 cup diced red onion
  • 4 hard-boiled eggs, chopped
  • 1 cup mayonnaise
  • 2 tablespoons vinegar
  • 1 tablespoon sugar
  • Salt and pepper to taste

Directions :

  1. Cook the macaroni according to package instructions, then drain and let cool.
  2. In a large bowl, combine the cooled macaroni, celery, bell peppers, red onion, and eggs.
  3. In a separate bowl, whisk together the mayonnaise, vinegar, sugar, salt, and pepper.
  4. Pour the dressing over the macaroni mixture and toss to combine.
  5. Chill in the refrigerator for at least 1 hour before serving.

how to serve Best Macaroni Salad

Best Macaroni Salad can be served chilled as a side dish. It pairs well with grilled meats, sandwiches, or can be enjoyed on its own. Just scoop it into a bowl and serve with a sprinkle of extra pepper for added flavor.

how to store Best Macaroni Salad

To store macaroni salad, place it in an airtight container and keep it in the refrigerator. It will stay fresh for 3 to 5 days. Make sure to stir it before serving again as some ingredients may settle.

tips to make Best Macaroni Salad

  • Make sure to let the macaroni cool completely before mixing it with the other ingredients to avoid wilting the vegetables.
  • Taste the salad before serving and adjust the seasoning as needed.
  • For extra flavor, consider adding herbs like dill or parsley.

variation

You can add other ingredients such as diced pickles, shredded cheese, or even cooked bacon for a different twist on this classic recipe.

FAQs

1. Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, like fusilli or penne. Just make sure it is cooked and cooled.

2. Is this salad suitable for a picnic?
Absolutely! Macaroni salad is a popular choice for picnics and gatherings. Just ensure it is kept cool until serving.

3. Can I prepare this salad in advance?
Yes, it can be made a day ahead of time. Just keep it covered in the refrigerator, and it will be even tastier the next day!

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Best Macaroni Salad

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Diet: Vegetarian
Print Recipe

Description

A classic macaroni salad with creamy dressing and crunchy vegetables, perfect for picnics and barbecues.

Ingredients

  • 2 cups elbow macaroni
  • 1 cup diced celery
  • 1 cup diced bell peppers
  • 1/2 cup diced red onion
  • 4 hard-boiled eggs, chopped
  • 1 cup mayonnaise
  • 2 tablespoons vinegar
  • 1 tablespoon sugar
  • Salt and pepper to taste

Instructions

  1. Cook the macaroni according to package instructions, then drain and let cool.
  2. In a large bowl, combine the cooled macaroni, celery, bell peppers, red onion, and eggs.
  3. In a separate bowl, whisk together the mayonnaise, vinegar, sugar, salt, and pepper.
  4. Pour the dressing over the macaroni mixture and toss to combine.
  5. Chill in the refrigerator for at least 1 hour before serving.

Notes

Make sure to let the macaroni cool completely before mixing with other ingredients to avoid wilting the vegetables.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: Mixing
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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