New this month
Get the Allrecipes magazine

Jim's Macaroni Salad


"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."
Added to shopping list. Go to shopping list.


40 m servings 488 cals
Original recipe yields 9 servings (8 - 10 servings)


  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 793 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Cook the macaroni in a large pot of lightly salted boiling water until tender, 6-8 minutes depending on size. Drain, and set aside.
  2. Stir the vinegar and mayonnaise together in a bowl until thoroughly blended.
  3. Combine the cooked noodles, onions, pimentos, pickles, bell peppers, cheese, olives, and eggs in a large bowl. Add the mayonnaise mixture, and toss gently to coat ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 108
  1. 134 Ratings

Most helpful positive review

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 ad...

Most helpful critical review

I only thought that this salad was average and a bit too cheesey for macaroni salad. I am not interested in making it again.

Most helpful
Most positive
Least positive

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 ad...

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 on...

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. Deliciou...

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...

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 changed this up a little to our likes. I omitted the pimento peppers, bell pepper and cheese. I added in peas, sliced olives sour cream and a little more mayo. It's a good basic macaroni sala...

This recipe made a HUGE bowl of salad. I would say much more than 8 – 10 servings. I would suggest using 12 ounces of macaroni, or increasing the cider vinegar to 1 ½ tablespoons and the mayon...