Easy Macaroni Salad [video]

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Macaroni Salad is a refreshing version of pasta that you can take to parties and getaways this summer! It is easy to prepare with easy to find ingredients.

It's a great side of our other favorites, like slow cooker glazed smoked ham, instant roast chicken, and pork chops stuffed with spinach sauce. You can prepare this dish in advance or while cooking your main dishes. This recipe is that easy!

The best macaroni salad

Classic Macaroni Salad is cooked macaroni pasta with a creamy dressing and is made tasty by adding vegetables. It is a rich source of carbohydrates due to pasta. And since it is a salad, very little cooking is required and most ingredients are simply thrown away.

The ingredients in this salad are simple and you probably already have them in your pantry and refrigerator. You can make this recipe in under an hour, and with that said, you can have all the time to get ready for your next summer picnic!

What is macaroni salad?

It is a classic American dish made with macaroni pasta cooked with a mayonnaise-based dressing. Various vegetables and fruits are also added for more flavors, and sometimes meat is also incorporated. Since this is a salad, the recipe is versatile and you are free to substitute, add, or omit ingredients.

How is the classic macaroni salad made?

First, cook the pasta and reserve. Then cook the eggs. Place them in a saucepan and cover with water, about 1 inch. Bring the water to a boil and cook for a minute. Let the eggs cool, peel and chop.

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Once you have cooked the pasta and eggs, the rest will be breezy. Mix the dressing ingredients in a bowl, then combine it with pasta and add the rest of the ingredients. Easy, right?

Do you serve cold macaroni salad?

Yes! Once everything is mixed, cover and place in the refrigerator for a minimum of two hours before serving. Garnish with chopped parsley or green onion.

How to cook pasta for macaroni salad?

The key to a good classic macaroni salad is the macaroni itself. It should not be overcooked, otherwise the salad will be mushy.

Just follow the directions on the packaging for the perfectly cooked pasta. In the last minute of cooking, add the peas. Also, remember to rinse the pasta in cold water and then drain well. This last step is to stop cooking due to residual heat and remove excess starch that will make the pasta stick together.

What salad dressing to use?

For this, we use a mayonnaise-based dressing. Just add plain yogurt, sugar, pickle juice, fresh parsley leaves, apple cider vinegar, Dijon mustard, garlic powder, kosher salt, and a little freshly ground pepper. With this line, you will surely have a balance of flavors and flavors!

How long is the macaroni salad?

It can only stay for a couple of hours. You should discard it if left beyond that. But, in the refrigerator, if stored properly, it can last up to five days.

How to store the macaroni salad?

Simply place it in an airtight container and refrigerate. Do not put it on this plate in the freezer since it loses its creaminess when you defrost it.

Macaroni salads flavored combos:

This recipe is very versatile and can be enhanced with a few other ingredients to create the flavor you are looking for. Here are some twists to the classic recipe:

Convert this Hawaiian salad by replacing pickles and pickle juice with pineapples and pineapple juice. Add some pieces of ham too.

You can make this kid-friendly salad by making it sweet. Simply combine the cooked macaroni with green pepper, grated carrots, and red onion. Dress it with a mixture of mayonnaise, sweetened condensed milk, cider vinegar, sugar, salt and pepper.

This is a perfect meal for beach parties! Simply add cooked deveined shrimp with the macaroni paste, peas, parsley, and green onion. Also, for the dressing, combine mayonnaise, plain yogurt, lemon juice, fresh dill, salt, and pepper.

There are countless ways to enjoy the macaroni and mayonnaise combo, and there are only a few that you can try. Go ahead and experiment!

Recipe tips

  • Add protein to this classic macaroni salad by adding shredded poached chicken strips or tuna.
  • Also, if you don't have elbow paste, you can use penne, farfalle, fusilli, or even ziti or broken spaghetti.
  • When cooking the pasta, put a little salt in the boiling water to make it taste better.

Watch the recipe video:

: Servings: 8 servings Preparation time: 20 minutes Cook time: 10 minutes Total time: 30 minutes


  • 2 cups elbow pasta (dry)
  • 2 large hard-boiled eggs (chopped)
  • 1 red bell pepper (chopped)
  • 1 red onion (diced)
  • 2 celery stalks (diced)
  • 1/4 cup green onions (chopped)
  • 1/2 cup of pickles (diced)
  • 1 can of sweet corn (drained and rinsed)
  • 2 cups diced cheddar cheese


  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt (whole milk or Greek yogurt)
  • 1 spoon of sugar
  • 2 tablespoons of pickle juice
  • 3 tablespoons fresh parsley leaves (chopped)
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of Dijon mustard
  • 1 teaspoonful of garlic powder
  • Kosher salt and freshly ground black pepper (to taste)


  1. Cook the pasta according to the package directions, aiming for al dente. Drain and set aside in large bowl to cool.
  2. In a large bowl, combine all of the dressing ingredients and stir. Add all the salad ingredients and combine.
  3. Cover, place in the refrigerator for 2 hours or up to 2 days.
  4. Serve cold garnished with parsley or chopped green onion.

Calories 388 Carbohydrates: 32 Protein: 14 Fat: 22 Saturated fat: 8 Cholesterol: 78 Sodium: 454 Potassium: 251 Fiber: two Sugar: 5 5 Vitamin A: 1050 Vitamin C: 22.9 Calcium: 251 Iron: 1.2


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