Macaroni Salad

4.85 from 13 votes

This macaroni salad recipe is simple to make and perfect for summer BBQs, cookouts, and picnics. The creamy dressing is a classic, and you'll be reminded of the pasta salad you grew up on!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Keyword: best macaroni salad, classic macaroni salad with egg, homemade macaroni salad, old fashioned macaroni salad

Servings:

Author: Natasha Bull

Ingredients

16 ounces uncooked macaroni
3 eggs
1/2 cup sweet or dill pickles chopped small
2 sticks celery chopped small
1/4 cup red onion chopped finely

Dressing:

1 cup mayo
1/2 teaspoon celery salt
1 teaspoon Dijon mustard
1 teaspoon sugar
1 tablespoon white vinegar
Pepper to taste

Instructions

Boil a large, salted pot of water for the macaroni and cook it al dente according to package directions. Drain it then rinse it under cold water and set aside (let it drain well).
At the same time as the pasta is boiling, cook the eggs in a separate pot until they're hard-boiled. I simply time 10 minutes from the point where they start to boil. I cool them by running cold water over them for a few minutes. Peel the eggs once they've cooled.
Meanwhile, make the dressing by combining the dressing ingredients in a measuring cup or small bowl, and prep the remaining ingredients (pickles, celery, onion).
Once the pasta is cooled and dry, add it to a large salad bowl, along with the eggs (chop them to desired size), pickles, celery, and onion. Pour the dressing over and toss until well coated.
Serve right away or refrigerate for a couple hours first (cover the bowl tightly) to let the flavors meld.

Notes

Serves about 8 as a side depending on how much people eat.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition