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READY IN 1¼ hrs

Simple Macaroni Salad

Read Reviews (8)

"This is a very basic pasta salad, easily fixed up by adding extra vegetables or some chopped salami." — sandi

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Original recipe makes 6 servings Change Servings

2 cups macaroni
2 eggs
2 tablespoons chopped dill pickles
3/4 cup chopped celery

2 tablespoons thinly sliced green onion
3/4 cup fat free Italian-style dressing
salt and pepper to taste

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Directions

In a pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the pasta, eggs, pickles, celery and green onions. Pour dressing over salad and toss to coat. Season with salt and pepper to taste; serve chilled.

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PREP 15 mins
COOK 30 mins
READY IN 1 hr 15 mins

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Reviews More Reviews

Most Helpful Positive Review

Jun 19, 2003

This is an excellent basic recipe for pasta salad. I added small amounts each of avacado, cheddar cheese and cucumber. Very good!

—RaynBensMom

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Most Helpful Critical Review

Nov 09, 2009

Sorry, but I thought this terribly boring. I don't quite comprehend the concept of rating THIS recipe by substituting so many things that it's an entirely different recipe. But THIS recipe certainly doesn't "have it all."

—Erimess

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12 Ratings

Jul 06, 2009

This is closer to my macaroni salad and I like it better without bellpepper. Use a bag of salad macaroni instead of regular macaroni. Chop about a cup of celery and about 3 to 4 green onions, add about 2 tab of pimento,small can of sliced olives and and 3 small chopped gerkins. Mix with a couple of tab of lemon juice, olive oil and a little bit of dill pickle juice. Add salt and pepper and cover and chill for a couple of hours and make sure to chill your macaroni as well. Later mix enough mayo to coat your macaroni and drain a bit of the juices from your mix and add to the macaroni and mix well. Add about 5 chopped boiled eggs and mix well and sprinkle some paprika on top and wala! You have a great macaroni salad!

—Linda Correia

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Jun 22, 2008

Excellent Recipe! I used Kraft Greek Vinaigrette dressing instead of Italian dressing. Also I added 1/4 c. shreeded Parmesan cheese & 1/4 cup Mexican shredded cheese. My husband rated it 10 stars (if possible!)Thanks for the recipe!

—Paula

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Sep 20, 2007

This pasta salad was so simple and light, we couldn't stop eating it!

—CHRISTINAJ78

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Jul 13, 2008

I dont know if I did something wrong, but we were not crazy about this one.

—Kimby

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Jun 21, 2012

I have not made this yet but it pretty similar to the way I make mine and for the people that mentioned that this salad has no flavour - marinate the pasta in the dressing for about an hour or more if you like. I also put fresh garlic into my salad - toss it in with the dressing to marinate the pasta. I also add to mine olives, sweet gherkins. Red or yellow bell peppers sounds great and I don't care much for celery so I would substitute them with cucumbers chopped fine and blotted to get out the moisture. Also I would season with some extra granulated garlic - can you guess I like garlic :)

—ssahrah

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Jul 07, 2012

please, if you're posting about this recipe, DO so, if you're changing the recipe, then post it under custom, where it belongs.You don't help anyone by saying "this recipe is great, add this this and this.." because THAT isn't the recipe that we're trying here! That said, THIS is great as a basic recipe, a jumping off point...you can add many different ingredients to make this one truly your own...if you do, please let us know how it turned out. And post it under CUSTOM VERSIONS! lol

—Char

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Nutrition

Calories
204 kcal
10%

Carbohydrates
38.3 g
12%

Cholesterol
70 mg
24%

Fat
2.2 g
3%

Fiber
2.4 g
9%

Protein
6.8 g
14%

Sodium
387 mg
15%

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

Nutritional Information

Simple Macaroni Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 204
Calories from Fat: 20

% Daily Value *
Total Fat 2.2g 3 %
Saturated Fat 0.6g 3 %
Cholesterol 70mg 24 %
Sodium 387mg 15 %
Potassium 172mg 5 %
Total Carbohydrates 38.3g 12 %
Dietary Fiber 2.4g 9 %
Protein 6.8g 14 %
Sugars 5.1g
Vitamin A 4 %
Vitamin C 1 %
Calcium 3 %
Iron 15 %
** Thiamin 38 %
** Niacin 32 %
** Vitamin B6 5 %
** Magnesium 8 %
** Folate 54 %

* 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.