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Macaroni Salad

By: Linda

"This recipe is easily multiplied for a crowd. Everyone in my family asks me to bring this to our functions. I even make it for weddings. Sometimes I use a mixture of different kinds of pasta, especially if I only have a little of this kind or that. Depending on what type of macaroni used, more dressing may be required. The recipe calls for red onion, but sweet onion is great, too."

Rate/Review | Read Reviews (72)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 (16 ounce) package macaroni
4 eggs
1 cup mayonnaise
1/2 cup sour cream
salt and pepper to taste
1/4 teaspoon ground mustard
2 tablespoons sweet pickle juice
1 cup chopped celery
1/2 cup chopped red onion
1/2 cup pimento-stuffed green olives
1/4 cup chopped sweet pickle
2 carrots, grated
1 green bell pepper, chopped
2 tablespoons celery seed

Directions

Cook pasta in a large pot of boiling water until al dente. Drain, and rinse. Set aside.
Meanwhile, place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.
In a medium bowl, mix together mayonnaise, sour cream, dry mustard, and sweet pickle juice. Season to taste with salt and black pepper.
In a large bowl, combine pasta, celery, onion, olives, sweet pickles, carrots, green pepper, celery seeds, and eggs. Stir in dressing, and mix well.