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Delicious Macaroni Salad


"A family favorite that does not last long around my house."
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1 h servings 210 cals
Original recipe yields 12 servings


  • Calories:
  • 210 kcal
  • 10%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 544 mg
  • 22%

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.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Cool cooked macaroni under cold running water and drain.
  2. Toss macaroni with ham, pickle relish, celery, black olives, red onion, mayonnaise, and Dijon mustard until thoroughly combined. Cover and chill before serving.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 5
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2-20-2016 ~The truth be told, I made some tartar sauce yesterday for a dinner that never materialized and this pasta salad put it to good use. Mayonnaise, dill pickles and red onion – all set ...

I made it - couldn't find it till now and will make it again!!!!! Was a hit!!

I'll be honest and say that I used this recipe for a base. It is a great base. The only thing I left out was the ham and then I added a bunch of fresh dill. I sitting here eating it now and I ca...

Yummy! Made this to go with dinner one night. Good way to help clean out the fridge. I used leftover ham from Easter and black olives I had. I like a sprinkling of Salad Supreme on top. Thanks

excellent recipe!