Recipe by BIGJIM
"This is my family's favorite. I have made this salad since I was a kid. I think it has just about everything you need in a salad of this kind."
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1 (16 ounce) package
chopped white onion
1 (4 ounce) jar
sliced pimento peppers, drained
chopped dill pickles
chopped green bell pepper
American processed cheese, cut into 1/2-inch piece
1 (6 ounce) can
pitted ripe olives, drained
hard-cooked eggs, chopped
salt and ground black pepper to taste
Wow. This is great. A trick I use for pasta and potato salads is to double the dressing and put 1/2 on when first made and then let the salad sit in the fridge so the flavors "marry". Then add some of the left over dressing right before you serve and when you want to eat the leftovers. Of course in this case there will probably be no leftovers as this salad is so good.
I only thought that this salad was average and a bit too cheesey for macaroni salad. I am not interested in making it again.
Well Jim, I have to say this is pretty darn good. I doctored it up a little bit though. Used 1/2 the pasta, 5 hardboiled eggs (since they were about to reach their pull date) a little green onion for color, some sweet relish, paprika, and celery salt, and I added a little extra mayo (light of course!) per others suggestions as well as a bit of sour cream. Took out the green peppers. Even with half the pasta it made about 8 cups of salad, which is perfect for us. This one goes in the recipe box. Thanks for sharing!
I also thought this was a little dry-definitely needs more mayonnaise.
Yummm! This is a really good recipe.
This salad was a huge hit at a recent cookout, and it gets better the longer it sits in the fridge. We've played around with the recipe by adding bacon, fresh tomatoes and more pickles. Delicious!
Really good salad. Just like potato...except with macaroni. I didn't use the green pepper or the vinegar and used onion powder in place of the onions. I made this for a small get together and our company loved it enough they wanted the recipe. I love the eggs in this. Thanks for sharing James.
Jim, this is a great recipe. Thanks. I made it for a dinner party (picnic) and everyone loved it. I did take the suggestions to add more wetness as 1 cup of mayo is not enough for the volume. I added 1 cup of lite sour cream (instead of mayo). The only other variation would be to use the small can of sliced olives as opposed to whole. This recipe is a keeper. I'm passing it around!
* Percent Daily Values are based on a 2,000 calorie diet.
Jim's Macaroni Salad
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 262
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