Recipe by Justin Kempski
"It's an easy 20 minute thing! Great for those fun days out! A superb blend of celery, green bell peppers, olives, and Vidalia onions! Yum!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) package
creamy salad dressing
1 1/2 stalks
1 (6 ounce) can
pitted black olives, chopped
chopped Vidalia onion
chopped green bell pepper
salt and ground black pepper to taste
classic and good--you have to use mayonnaise, though, none of that whip stuff....
Fairly basic and average macaroni salad. Since the "creamy salad dressing" called for wasn't specific, I used Buttermilk Ranch. I couldn't resist adding dillweed--this really needed more flavor.
First I should say that I am not really the one to be rating mac salad, as I am not a fan of it. Surprisingly, this is one of the few American dishes that my husband loves, and when I saw there were olives in this(family owns olive orchards), I knew I had to make it for him. I followed the recipe to the 't'..down to measuring w/measuring cups. The only subs I made were red onion instead of vidallia (for color) and used both green and black olives. I also had half of a cucumber left over from some cuke sauce so I finely chopped the half small cuke and added that. I thought I had written the recipe down wrong and had omitted eggs. I have never made mac salad w/o eggs before but did not miss them. My husband loved this and I too, liked it very much. It was not real sweet, which is my problem w/liking mac salad....(that darned ole' sweet pickle relish). There was a nice balance of vegetable flavor; one was not too overpowering of the other. I added salt at the end because our olives come from hubby's family and are pretty heavily brined. This is the salad I will make from now on.
Even though I have always hated the creamy salad dressing, I used it in this recipe and it was great. I love Macaroni salad, but mine never came out any good til now. I have made this several times.
i made this for a bbq at my house today and i think it was really good. i only made a couple small changes. i used red onion since its what i had and i used ranch for the creamy salad dressing. i also added in 2 teaspoons of minced garlic and used red bell pepper for the green. i thought this wasnt moist enough after i chilled it so i added a little more milk and it was fine. good crunch from the celery. thank you
This was easy, fast & delicious. I used fat free mayo. I didn't have any celery so I used small jar of chopped pimento (drained) and a little extra green pepper and onion. Also added a little ground celery seed and dill. SCRUMPTUOUS!
I loved this salad! I normally hate macaroni salad. This was exceptional. I loved it-without any substitutions or omissions (although Vidalia onions weren't available so we used another sweet kind of onion).
* Percent Daily Values are based on a 2,000 calorie diet.
Justin's Macaroni Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 84
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Make a quick, colorful, creamy salad that’s slightly sweet and tart.
This salad is light and so delicious, the perfect summer side dish.
See how to make a classic deli-style pasta salad.