READY IN 4+ hrs

Chicago Macaroni Salad

Read Reviews (17)

"My family is from Chicago. This is one of my grandma's best recipes that's been handed down. Kids love it because of the cheese cubes! It's a great potluck dish because it has a lot of color! I use salad macaroni because of its small size." — Lisa Anne

Directions

Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the salad macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, and rinse with cold water until chilled. Drain again to remove excess water.
Place macaroni, broccoli, Cheddar cheese, green pepper, pickle relish, dill pickle, celery, black olives, green olives, green onion, carrot, and pimento in a salad bowl, and toss lightly to combine. In a bowl, whisk together the light mayonnaise, mustard, salt, sugar, and black pepper to make a smooth dressing; pour the dressing over the salad, and lightly mix to coat all ingredients with dressing. Refrigerate at least 4 hours to blend flavors before serving.

Kitchen-Friendly View

PREP 30 mins
COOK 10 mins
READY IN 4 hrs 40 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 05, 2011

This is a great "take to a picnic" salad. There are never any left overs. Anything left in the dish at the end of the meal always goes home with soneone at the picnic. I have to make a double batch so the grandkids will have some to eat at home. This is a very forgiving recipe. You can use any vegetables you like. I have used cauliflower, asparagus, purple onions, jack cheese and hotter peppers. I always try to use what is in season and freshest, and this salad is always always a hit. The grandkids even use it as a snack after school. What more can you ask?

—arleywife

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Most Helpful Critical Review

Aug 07, 2012

I was not a huge fan of this pasta salad :( Too mustardy maybe? Maybe it's just my personal taste, but something just didn't click for me...

—spachl

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20 Ratings

Aug 19, 2011

This is wonderful. I usually go for the sweet pasta salads but this one has changed my mind. The only thing I changed was I used baby bowties...I just thought they were cute. I would suggest letting salad set up in fridge for a bit to really get the flavors going. Love it and making it again tonite!!

—arcmom

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Aug 03, 2011

This is my new macaroni salad recipe! It was sooo good! Great to make for bbq's in the summer.. I left out the green and black olives, carrot and pimento peppers. Other than that, I stuck to the recipe and it was yummy. thanks for sharing your recipe

—Bella

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Feb 29, 2012

This was really good. I did everything as written except I used red bell peppers instead of green because it was all I had on hand. I liked the bit of color that the red added to it, so I plan on keeping it that way the next time I make it. Thanks!

—Ilikefrenchies

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May 10, 2012

I made this recipe without altering the ingredients at all, and it was wonderful as is. It was for a large birthday party and several people asked me for the recipe afterwards. It's a bit different from what we're used to in this area, but delicious.

—Kimberly

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Dec 11, 2011

This is my kind of macaroni salad - no vinegar mixed with the mayonnaise!! I hate vinegar.

—emory2001

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Jan 13, 2012

We loved this! My kids even asked for seconds. I left out the black olives, green olives and pimento peppers, only because i didnt have any...and it was still fabulous! I will add this to my recipe box....very good!

—Danags87

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Nutrition

Calories
197 kcal
10%

Carbohydrates
26.8 g
9%

Cholesterol
10 mg
3%

Fat
7.4 g
11%

Fiber
2.1 g
8%

Protein
6.4 g
13%

Sodium
1143 mg
46%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicago Macaroni Salad

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 197
Calories from Fat: 67

% Daily Value *
Total Fat 7.4g 11 %
Saturated Fat 2.4g 12 %
Cholesterol 10mg 3 %
Sodium 1143mg 46 %
** Potassium 171mg 5 %
Total Carbohydrates 26.8g 9 %
Dietary Fiber 2.1g 8 %
Protein 6.4g 13 %
Sugars 6.6g
** Vitamin A 13 %
Vitamin C 27 %
Calcium 13 %
Iron 16 %
** Thiamin 26 %
** Niacin 24 %
** Vitamin B6 6 %
** Magnesium 9 %
** Folate 37 %

* 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.