This traditional macaroni salad is a go-to dish for potlucks, barbecues, and holiday meals. It combines celery, green pepper, red onion, pickles, and eggs in a rich, creamy dressing.
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Why We Like Macaroni Salad
- Because the ingredients are simple and the process is quick, anyone can make it.
- It feeds a crowd, so it is perfect for gatherings.
- Macaroni salad is even better the next day, which makes it convenient to prepare ahead of time.
Ingredients
- Elbow Macaroni
- Sweet pickles
- Green and red bell peppers
- Red onion
- Hard-boiled eggs
- Mayo
- Pickle juice or white vinegar
- Dijor mustard
- Grandulated sugar
- Celery salt
- Garlic powder
- Salt and pepper
How to Make Macaroni Salad
Cook the noodles according to the package directions.
Drain and rinse the cooked noodles under cold water to prevent the noodles from sticking together.
Note: I hard-boil and peel the eggs ahead of time.
While the pasta is cooking perpare the dressing.
Whisk all the dressing ingredients together until smooth and all the sugar is melted. Place the dressing in the refrigerator while preparing the vegetables and eggs.
Place cooled, drained pasta in a large mixing bowl.
Next, add the chopped veggies and pickles to the pasta.
Use a wire cooling rack to push the cooled hard-boiled eggs through.
Add dressing to the pasta mixture and toss.
Salt and pepper to taste. Cover and refrigerate for at least one hour.
Toss before serving.
Macaroni Salad
Ingredients
- 16 oz Macaroni Uncooked
- ½ cup Sweet pickles Chopped
- ¾ cup Green and red peppers combined chopped (Use either green or red or some of both)
- ½ Red onion chopped
- 3 Eggs Hard boiled (cooled)
- 3 Stalks of celery Chopped
Dressing
- 1 cup Mayonnaise
- 1 tablespoon Pickle juice or white vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons grandulated sugar
- ½ teaspoon celery salt
- 1/8 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the noodles according to the package directions.
- Drain and rinse the cooked noodles under cool water to prevent the noodles from sticking together.
- Note: I hard-boil and peel the eggs ahead of time.
- While the pasta is cooking perpare the dressing.
- Whisk all the dressing ingredients together until smooth and all the sugar is melted. Place the dressing in the refrigerator while preparing the vegetables and eggs.
- Place cooled, drained pasta in a large mixing bowl.
- Next, add the chopped veggies and pickles to the pasta.
- Use a wire cooling rack to push the cooled hard-boiled eggs through.
- Add dressing to the pasta mixture and toss.
- Cover macaroni salad and refrigerate for one hour. Before serving and salt and pepper taste and toss.
Nutrition
Kippi
Ps. I have shared this recipe on Between Naps on the Porch
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Friday 8th of May 2026
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