Salads & Sides
Macaroni Salad
Tender elbow macaroni in a tangy, creamy dressing with crunchy celery, peppers and hard-boiled eggs.
- Prep
- 20 mins
- Cook
- 10 mins
- Total
- 2 hrs 30 mins
- Serves
- 8
- Level
- Easy
A classic picnic-table macaroni salad with a mayonnaise dressing brightened by vinegar and a little mustard. The pasta keeps drinking up dressing as it sits, so hold back a few spoonfuls and stir them in just before serving to bring back the creaminess.
Ingredients
Serves 8
Directions
- Bring a large pot of well-salted water to a boil and cook the macaroni 1 minute past the package time, until fully tender and soft to the bite. Drain and rinse under cold water until cool, then shake dry.
- In a large bowl, whisk the mayonnaise, vinegar, mustard, sugar, salt and pepper until smooth.
- Add the macaroni, celery, bell pepper and onion and stir until every piece is coated.
- Fold in the chopped eggs gently so they stay in pieces.
- Cover and chill at least 2 hours so the flavors meld. Before serving, stir in a spoonful or two of mayonnaise or a splash of milk if it looks dry, then dust with paprika.
Tips and make-ahead notes
- Cook the pasta slightly past al dente so it stays tender once chilled.
- Keeps 3 to 4 days covered in the refrigerator; keep it chilled if serving outdoors.
- Add a handful of sweet pickle relish for a sweeter, deli-style version.
Nutrition per serving
- Calories
- 340
- Carbohydrates
- 38g
- Protein
- 8g
- Fat
- 17g
- Fiber
- 2g
- Sodium
- 430mg
Estimated. Values change with brands, portion sizes and substitutions.
