Macaroni Salad
This macaroni salad recipe is simple to make and perfect for summer BBQs. The creamy dressing is a classic, and you'll be reminded of the pasta salad you grew up on!
Servings: 8
Ingredients
- 16 ounces uncooked macaroni
- 3 eggs
- 1/2 cup sweet or dill pickles chopped small
- 2 sticks celery chopped small
- 1/4 cup red onion chopped finely
Dressing:
- 1 cup mayo
- 1/2 teaspoon celery salt
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1 tablespoon white vinegar
- Pepper to taste
Instructions
- Boil a large, salted pot of water for the macaroni and cook it al dente according to package directions. Drain it then rinse it under cold water and set aside (let it drain well).
- At the same time as the pasta is boiling, cook the eggs in a separate pot until they're hard-boiled. I simply time 10 minutes from the point where they start to boil. I cool them by running cold water over them for a few minutes. Peel the eggs once they've cooled.
- Meanwhile, make the dressing by combining the dressing ingredients in a measuring cup or small bowl, and prep the remaining ingredients (pickles, celery, onion).
- Once the pasta is cooled and dry, add it to a large salad bowl, along with the eggs (chop them to desired size), pickles, celery, and onion. Pour the dressing over and toss until well coated.
- Serve right away or refrigerate for a couple hours first (cover the bowl tightly) to let the flavors meld.
Notes
- Serves about 8 as a side depending on how much people eat.
Nutrition
Calories: 439kcal | Carbohydrates: 46g | Protein: 10g | Fat: 23g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 409mg | Potassium: 199mg | Fiber: 2g | Sugar: 5g | Vitamin A: 226IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
