"A nice dish to bring to a barbecue. Can be made the night before, but keep the tomatoes out until a couple hours before serving." — Jill M.
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grated Parmesan cheese
1 1/2 cups
halved cherry tomatoes
VERY GOOD. i omitted the tomato, added 1/4 cup each of finely chopped red and yellow peppers. added diced pepperoni, quartered black olives and at the very end i added 1/2 cup of shredded colby cheese. had to add extra 2 TBS of milk the second day fo refresh.
This was good. The parsley added a good touch.
Great pasta salad! I made it according to the recipe the first time--the second time I added sliced mushrooms and a little more garlic, yum. Thanks Jill.
I left out the tomatoes and parsley. Still tasty. Next time I will add the dill weed as someone else suggested.
We just had a party for 50 people and everyone loved this recipe.
This recipe is great. I started making this because I needed to have a simple pasta salad to make during the summer for lunch for my boyfriend Bryan, something that would hold up well for the whole week. This was perfect, and he loved it. Thank you Jill for submitting it.
This is very good. I cut the recipe in half for my family of 3. I used elbow macaroni and added some red pepper, which gave it a nice crunch. Also added a little pepper and used dry parsley rather than fresh. Very light and simple to make.
Really good recipe, will use it again, and simple too. Really liked the parsley and the tomatoes were a good touch. Only bad thing was too much mayo, used half the mayo the second time and came out much better, and could taste the other ingredients better.
* Percent Daily Values are based on a 2,000 calorie diet.
Main Dish Macaroni Salad
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 259
Make a quick, colorful, creamy salad that’s slightly sweet and tart.
This salad is light and so delicious, the perfect summer side dish.
This classic macaroni salad recipe is the ideal side for picnics and barbeques.