Classic Macaroni Salad: Your Perfect Summer Side Dish

Why Make This Recipe

Classic macaroni salad is a perfect side dish for summer gatherings, picnics, and BBQs. This dish is not only delicious but also quick to make. The creamy dressing, combined with crunchy vegetables and tender macaroni, creates a refreshing meal that complements any main course. It’s versatile and can be customized to suit your taste. Plus, it’s easy to prepare ahead of time, making it a great addition to your summer menu.

How to Make Classic Macaroni Salad

Ingredients

• 3 cups elbow macaroni (can swap for cavatappi or rotini if desired)
• 1 small red onion (soaked in cool water for 5 minutes)
• 2 stalks celery (feel free to omit or replace with jicama)
• 1 large green bell pepper (substitute with yellow or red peppers for a sweeter salad)
• 1 cup mayo (Duke’s recommended)
• 2 tablespoons yellow mustard (try Dijon mustard for different flavor)
• 2 tablespoons white vinegar (apple cider vinegar can be used)
• 1 tablespoon granulated sugar (reduce or omit based on preference)
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon black pepper (adjust to taste)
• 1 teaspoon granulated garlic (fresh minced garlic can also be used)
• 1 teaspoon onion powder
• 2 large hard-boiled eggs (diced)
• 1 cup diced pickles (or sweet relish)
• 1 cup cooked shrimp (or chicken)

Directions

1. Start by cooking the elbow macaroni according to the package instructions. Once cooked, drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled macaroni, red onion, celery, and green bell pepper.
3. In a separate bowl, mix the mayo, yellow mustard, white vinegar, sugar, salt, black pepper, garlic, and onion powder. Stir until smooth.
4. Pour the dressing over the macaroni and vegetables, mixing well to coat everything evenly.
5. Gently fold in the diced hard-boiled eggs and pickles (or sweet relish). If you’re using shrimp or chicken, add that in as well.
6. Cover the bowl and refrigerate for at least 1 hour to let the flavors blend.

How to Serve Classic Macaroni Salad

Classic macaroni salad can be served cold or at room temperature. Place it in a large serving bowl and offer it alongside your favorite dishes like grilled chicken, burgers, or veggie skewers. It is also great on its own!

How to Store Classic Macaroni Salad

To keep your macaroni salad fresh, store it in an airtight container in the refrigerator. It will be good for about 3 to 5 days. If it appears to be drying out, you can add a little extra mayo to refresh it.

Tips to Make Classic Macaroni Salad

• Make sure to rinse the macaroni after cooking to stop the cooking process and keep it from sticking together.
• You can adjust the level of creaminess by adding more or less mayo based on your preference.
• For added crunch, consider including some diced bell pepper or even some chopped fresh herbs like parsley.

Variations

Feel free to customize the ingredients in your macaroni salad. You can add diced cucumbers, cherry tomatoes, or even shredded carrots for more color and crunch. If you prefer a protein-heavy salad, use grilled chicken or seafood like shrimp.

FAQs

1. Can I make macaroni salad ahead of time?
Yes! Macaroni salad tastes even better after sitting in the fridge for a few hours or overnight.

2. Is there a gluten-free option for this recipe?
Yes, you can use gluten-free pasta instead of elbow macaroni.

3. Can I use low-fat mayo for a healthier version?
Yes, low-fat mayo can be used in place of regular mayo if you prefer a lighter option.

Classic Macaroni Salad

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• Author: jena
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A creamy and crunchy macaroni salad, ideal for summer gatherings and BBQs.

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Ingredients

Scale 1x2x3x

• 3 cups elbow macaroni
• 1 small red onion, soaked in cool water for 5 minutes
• 2 stalks celery
• 1 large green bell pepper
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 2 tablespoons white vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• 2 large hard-boiled eggs, diced
• 1 cup diced pickles
• 1 cup cooked shrimp or chicken

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Instructions

1. Start by cooking the elbow macaroni according to the package instructions.
2. Once cooked, drain and rinse under cold water to cool.
3. In a large bowl, combine the cooled macaroni, red onion, celery, and green bell pepper.
4. In a separate bowl, mix the mayo, yellow mustard, white vinegar, sugar, salt, black pepper, garlic, and onion powder. Stir until smooth.
5. Pour the dressing over the macaroni and vegetables, mixing well to coat everything evenly.
6. Gently fold in the diced hard-boiled eggs and pickles (or sweet relish). If using shrimp or chicken, add that in as well.
7. Cover the bowl and refrigerate for at least 60 minutes to let flavors blend.

Notes

For added crunch, consider including some diced bell pepper or chopped fresh herbs like parsley. Adjust the creaminess by adding more or less mayo based on preference.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: Refrigeration
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 5g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 70mg

Keywords: macaroni salad, summer recipe, BBQ side dish, creamy salad, picnic recipes