Classic Macaroni Salad Recipe - Allrecipes.com
Classic Macaroni Salad Recipe
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Classic Macaroni Salad
See how to make a classic deli-style pasta salad. See more
  • READY IN 4+ hrs

Classic Macaroni Salad

Recipe by  

"This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
  2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 10 mins
  • READY IN 4 hrs 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 22, 2006

Made this exactly as directed and found it to be not at all too sweet. I have switched from using the elbow macaroni to a whole 16 oz box of rotini and the amount of sauce is still enough. I have found that making the sauce the day before and then adding it to the chilled macaroni just before serving makes a creamier salad and it isn't absorbed by the pasta. Love it love it love it!

 
Most Helpful Critical Review
Sep 07, 2010

Well I went ahead and made this according to the author after reading the reviews saying it was to sweet because I tend to like savory things sweetened a little. This was disgustingly sweet to the point of tasting like it was a macaroni dessert. Everything else was ok but the dish was ruined due to the sugar content. I'd start with a few tablespoons maybe up to 1/4 of a cup but the original amount was WAY to much.

 
Mar 16, 2009

I am rating this recipe 5 stars because the basis for the dressing is SO good!! I did make some changes, but I think it is just a very versatile recipe. I used miracle whip instead of mayo, apple cider vinegar instead of white and half the sugar called for. I used white onion (I didn't have any red ones, although I would have preferred that!!) and some cold left over frozen sweet peas as the ones in the can would be too mushy. I used cucumber, and chopped boiled egg. I made this at the last minute, as we decided to grill burgers on our grill, even though we are thigh deep in snow! Hahah!! It was great even after 45 minutes in the fridge, but it was creamy. We ate leftovers for lunch today and loved it even more! Will definitely make again. I have a family of 5 and by cutting the recipe in half, we didn't have too much leftover!

 
May 01, 2008

This is a great recipe. Like others, I added 3 hard-boiled eggs. I cut the sugar back to 1/4 cup and the vinegar by half. I then added 2 and 1/2 tablespoons of sweet pickle relish and 1 teaspoon of garlic powder.

 
May 24, 2010

Great macaroni salad and definitely classic picnic food! Everyone has their own take on these types of things and I adjusted this to my own taste preferences as well. I used lite mayo and cut the sugar down to 1/4 cup. I used 2 Tbsp. of mustard, one yellow and one dijon and next time I might cut back on that just a bit. I added 1/2 tsp. of garlic powder and 4 hard boiled eggs. I left out the green pepper and used a bunch of chopped green onions. I did add the carrots and a 5 oz. jar of drained and chopped green olives with pimento peppers. This reminds me a lot of what my Grandma used to make every summer.

 
Jun 18, 2008

Used only ¼ cup of sugar…that was plenty. Also added a decent amount of paprika and garlic powder. Also, I would recommend using the diced pimentos- they really add a lot of flavor and color. Be sure to refrigerate overnight, it is much better the next day.

 
Jun 23, 2008

i think the dressing is fantastic. it's a little sweet, a little zingy from the vinegar, a little mustardy, it all blends well. i truly love it... just not on macaroni. i think the dressing would be a star on potatoes... to make potato salad. also, next time i'll just add a splash of vinegar because it made my dressing runny rather than creamy. --- UPDATE --- i tried the dressing again with potatoes and it was heavenly! all i did was decrease the sugar portion to about half a cup... yum yum. (just a note - after a day, the sweetness cuts down.)

 
Nov 20, 2005

I have a recipe similar to this one. My only calls for 1 Tblsp mustard and no peppers. My family loves it and requests it for family get togethers.

 

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Nutrition

  • Calories
  • 390 kcal
  • 20%
  • Carbohydrates
  • 49.3 g
  • 16%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 529 mg
  • 21%

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

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