This recipe for traditional macaroni salad is simple to prepare and has the best dressing. This a perfect summer side dish for BBQs and potlucks. Ham, tuna, hard-boiled eggs, and more are available as add-ons!
Macaroni Salad
A staple of summer recipes is the traditional macaroni salad. There are countless add-on options, and the recipe is simple to prepare ahead of time.
This recipe makes the ideal side dish for barbecues, potlucks, or even just keeping in the fridge for sporadic summertime snacking!
About the Dressing
The perfect balance of flavors can be found in this dressing, giving it the best flavor profile. Mayo serves as the dressing's foundation, and sour cream, sweet relish, and tangy relish are added later. It has a bit of zing from apple cider vinegar, and Dijon mustard is the ideal flavor booster. Garlic salt and pepper are the best simple seasonings to add as a finishing touch, and honey provides a nice counterbalance to the acidic ingredients.
The Veggies
The vegetables used in this recipe add a little crunch in addition to a splash of color. Red onions, bell peppers, carrots, and celery are all included in this.
How to Make It
- Put the ingredients for the dressing in a bowl and stir.
- Salted macaroni should be boiled until just al dente before being rinsed in cold water. Drain thoroughly.
- Pasta, celery, bell peppers, carrots, onions, and dressing should all be combined.
- Before serving, transfer to a fresh serving dish and chill for a minimum of two hours and a maximum of eight hours.
- Serve garnished with paprika and green onions.
Add-Ons
Hard-boiled eggs, pepperoni, olives, peas, sharp cheddar (cubed or shredded), chopped bacon, diced ham, diced pickles, and tuna are some examples of optional add-ons.
Make-Ahead Method
- This can be prepared a day in advance.
- The pasta absorbs the dressing as it sits, so I might consider making a half portion of the extra dressing. When you make it or right before serving, you can add the extra dressing.
Storage
For up to 3–4 days, keep in a refrigerator in an airtight container.
Macaroni Salad Recipe
Ingredients
Salad
- 1 lb. macaroni
- 2 ribs celery, diced
- 1 Bell pepper, I use ½ green and ½ red
- ½ cup carrots, julienned
- ⅓ cup diced red onions
Dressing
- ¾ cup Mayonaisse, I use Hellman's
- ¼ cup sour cream
- 2 tablespoons honey, can sub sugar
- 2 tablespoons tablespoons apple cider vinegar, can sub white or red wine vinegar
- 3 tablespoons Dijon Mustard, can sub yellow mustard
- 3 tablespoons sweet relish
- 1 teaspoon garlic salt
- ½ teaspoon pepper
Garnishes
- Paprika
- Green onions
Instructions
- Combine dressing ingredients and set in the fridge to chill.
- Boil macaroni in salted water until just al dente, about 7-8 minutes (verify time on package).
- While the pasta cooks, prepare the celery, peppers, carrots, and onions.
- Drain and rinse the macaroni with cold water until the water on the bottom of the colander comes through cold. Drain as much of the water as possible, (I lay my macaroni on a dry dish towel).
- Add the pasta and the dressing to a large bowl. Use a silicone spatula to gently stir until evenly combined. Add vegetables and stir to combine. Transfer to a clean serving dish.
- Cover and refrigerate 1-2 hours, or up to overnight. The pasta will absorb more of the dressing during this time. (See notes for pro tips on making this ahead of time.)
- Garnish with green onions and paprika and serve!
Notes
Make-Ahead Method:
- This can be made 1-day ahead of time.
- Consider making a half portion of additional dressing, as the pasta absorbs the dressing as it sits. You can add the additional dressing prior just before serving, or right when you make it.
Add-on Options:
- Optional add-ons include: Hard boiled eggs, pepperoni, olives, peas, sharp cheddar (cubed or shredded), chopped bacon, diced ham, diced pickles, and tuna.
Storage:
- Store in an airtight container and refrigerate for up to 3-4 days.
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