If you're just learning how to cook, this classic macaroni salad recipe will be your perfect start. For extra texture, add some diced tomatoes.,
- 8 ounces uncooked macaroni, elbow-variety
- 1/8 teaspoon table salt, or to taste (for cooking pasta)
- ½ cup reduced-calorie mayonnaise
- 1 tablespon red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- 1 cup celery, chopped
- 1/3 cup red onion, finely chopped
- 2 tablespoon parsley, fresh, chopped
- ¼ teaspoon table salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Cook macaroni in salted water according to package directions; drain and transfer to a large bowl.
Meanwhile, in a medium bowl, whisk together mayonnaise, vinegar, mustard. and garlic powder; stir mixture into cooked macaroni. Fold in celery, onion, and parsley; season to taste with salt and pepper. Serve warm or chilled.
Classic Macaroni Salad
Nothing beats a Classic Macaroni Salad! Cooked macaroni pasta, celery, bell pepper, onion and hardboiled eggs are tossed with creamy homemade dressing. This salad is perfect for any get together, backyard barbecue or picnic! This recipe yields 8 cups and will serves 12 to 16.
Labor Day Weekend is always bittersweet.
Warm weather, picnics, barbecues and friendly weekend cookouts with adult beverages are soon coming to an end here in Michigan. And I’m a little sad about it. With that said we plan to spend Labor Day relaxing. We will go fishing, do some grilling – squeezing out as much of summer vacation as possible before school starts on Tuesday.
On the menu is hot dogs and burgers, baked beans and my classic macaroni salad. It’s best if you make it the morning-of or the evening before you plan to eat. This is because macaroni salad is the kind of salad that only gets better and better as it sits in the fridge. This macaroni salad is a no frills, no fuss and 100% from scratch. And it’s just what your Labor Day needs. Any day really.
To Make This Classic Macaroni Salad You Will Need:
- egg and egg yolk
- white vinegar
- dijon mustard
- salt black pepper
- extra light olive oil
- dried macaroni pasta
- hardboiled eggs
- bell pepper
- yellow onion
Fill a medium pot with water. Bring to a boil over high heat.
Once boiling, add a palmful of fine sea salt and and add 1 pound of macaroni pasta, cooking until al dente. Follow your packages directions for perfect pasta.
Meanwhile make the pasta salad dressing.
In your mini food processor (or blender), add 1 egg plus 1 egg yolk, 2 tablespoons white vinegar, 1 heaping tablespoon of Dijon mustard, 1 teaspoon of kosher salt, 3/4 teaspoon of sugar and 1/2 teaspoon of ground black.
Pulse a few times to combine.
With the processor running, slowly pour in 3/4 cup of grapeseed oil in a thin steady stream.
Pour the dressing into a jar or bowl. Secure a lid and pop it into the fridge to chill until you’re ready to use. This recipe makes about 1-1/4 cup.
Next prep all the veggies. You will need 1/3 cup diced bell pepper, 1/3 cup sliced celery, 1/2 a yellow onion (I soak it in cold water so the onion loses some of it’s bite, then drain) and roughly chop 4 hardboiled eggs.
Once the pasta is cooked perfectly drain and rinse with cold water and then toss it around to get any extra water out of the noodles.
Add the cooled noodles and prepped veggies to a large mixing bowl.
Add in 3/4 of the dressing. Save the remaining dressing in the fridge for later on.
Toss and give it a taste. Adjust seasoning to your preference, like adding more salt or pepper.
Cover and chill for at least 2 to 4 hours or overnight.
This is when the magic happens and the flavors really meld.
Right before serving, toss with remaining dressing and serve.
That’s it! You will love this delicious classic macaroni salad.
I hope you all have nice, relaxing, labor-free Labor Day!
Enjoy! And if you give this Classic Macaroni Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Why you will love this recipe
- Quick and easy: this classic macaroni salad recipe is super easy to make and ready in just under 30 minutes. Cook the pasta, prep the veggies, make the dressing, and toss!
- So tasty: you will love how tasty this macaroni salad is. Creamy with the right amount of crunch. So good!
- Versatile: macaroni salad is best served cold and thus it&rsquos great for meal prepping. It works well as a side dish as well and great to take to parties and family gatherings.
Classic Macaroni Salad Recipe – 4 Points
Try this classic American Macaroni Salad Recipe at your next picnic or barbeque this summer, and enjoy a low calorie side dish that tastes so good, it’s hard to believe it’s Weight Watchers friendly. Each 1 cup serving has just 4 Points, and trust me when I tell you that it is not lacking in fabulous flavor or creamy texture at all.
By using less mayo, a healthier pasta, and adding in some plain non fat Greek yogurt, I was able to put a much healthier spin on a traditionally fattening recipe. Now you can enjoy this popular BBQ recipe and not feel an ounce of guilt.
Seriously folks, if you love yourself some creamy macaroni salad recipes, this low calorie version is a must try!
Classic Macaroni Salad
Easy and classic macaroni salad recipe. Mayonaise, black olives, dill relish, onion, and roasted red peppers.
- 2 cups (8 ounces) uncooked elbow macaroni
- ⅓ cup mayonnaise, plus more as needed
- 1 (2.25 ounce) can sliced black olives, chopped (about 1/4 cup)
- ¼ cup chopped roasted red peppers
- ¼ cup dill relish
- 2 tablespoons chopped onions, see note
- 2 teaspoons apple cider vinegar
- ¼ teaspoon granulated sugar
- Salt and ground black pepper to taste
Cook Pasta. Bring a medium pot of water to a boil. Salt the water. Cook pasta until tender. Drain. Rinse with cold water until cool. (Gently stir the pasta as you rinse it. This helps to quickly cool the pasta.)
Make the Dressing. Combine the mayonnaise, olives, red peppers, onions, apple cider vinegar, and sugar in a medium bowl. Stir to combine.
Toss Together. Add the pasta and stir to combine. Taste. Add salt and pepper to taste. Cover and chill the macaroni salad for two hours or overnight. Stir before serving. Add more mayonaise if needed. Adjust salt and pepper as needed.
#103 – Classic Macaroni Salad
Do you remember back to your child hood when your aunt used to make that incredible macaroni salad to bring to all the family potlucks? This is THAT macaroni salad recipe. The recipe that you know you really shouldn’t grab a third scoop but keep coming back for more. This is THE Classic Macaroni Salad that will bring you back to a time and place. A time where grandma pinching your cheeks, and uncle chasing the kids around the back yard, trying to grab you and the cousins and tickle you until you were going to pee your pants.
I often reminisce of the fun I had as a child. The back yard BBQ’s with my cousins where I usually got into trouble – but only because my older cousins told me to do something and they told me was ok. I swear! My parents and aunts and uncles would all head over, usually to my grandmother’s house, with bowls filled with salads or other side dishes easily kept cold in her second fridge downstairs until it was time to eat. Another favourite was potato salad. Yum!
We would grab our Styrofoam plates (when we didn’t realize how horrible Styrofoam was for the environment) and fill our plates with hamburgers and hot dogs and cut up veggies with dip. And this macaroni salad. This recipe makes A LOT of salad. I still remember the vintage green Tupperware container with the lid my aunt used to carry her macaroni salad in.
Macaroni Salad Ingredients
- Elbow Macaroni: Elbow macaroni seems to be the classic pasta used for this recipe, but don’t feel like you have to. I have made this salad with ditalini and small shells too. Any smaller-sized pasta will work.
- Red Bell Pepper: I love the flavor red pepper adds to this salad. It also adds a pretty pop of color too.
- Celery: Celery adds a nice crunch to this salad.
- Red Onion: If you don’t have red onion, any sweet onion will do. Again, I like the pop of color it adds
- Hard-Boiled Eggs: I love hard-boiled eggs, so I naturally add them to both my potato salad and macaroni salad. Here is a post on how to make the perfect hard-boiled eggs?
- What About Pickles? Ok, so I am not a fan of pickles or relish in my salad. But if you like it, then add a 1/2 cup of chopped pickles to a little kick.
- Dressing: This dressing is simple: mayo, sour cream, yellow mustard, celery seed, salt, pepper and a splash of vinegar.
- 1 cup dried multigrain elbow macaroni (3 ounces)
- 1 cup small fresh broccoli florets
- ½ cup sugar snap pea pods, trimmed and halved crosswise
- ½ cup chopped, drained, roasted red sweet peppers
- 2 green onions, thinly sliced (1/4 cup)
- ½ cup plain fat-free yogurt
- ¼ cup light mayonnaise
- 2 tablespoons snipped fresh basil
- 2 tablespoons fat-free milk
- 2 cloves garlic, minced
- 1 teaspoon finely shredded lemon peel
- ⅛ teaspoon salt
- Dash black pepper
- 2 hard-cooked eggs, peeled and coarsely chopped (optional)
- Fat-free milk
In a medium saucepan cook macaroni according to package directions, adding broccoli and pea pods for the last 3 minutes of cooking. Drain pasta mixture. Rinse with cold water drain again. In a large bowl combine pasta mixture, sweet peppers, and green onions.
For dressing, in a small bowl whisk together yogurt, mayonnaise, basil, 2 tablespoons milk, the garlic, lemon peel, salt, and black pepper.
Pour dressing over pasta mixture. If desired, add chopped eggs. Toss lightly to coat. Cover and chill for 4 to 24 hours. Before serving, if necessary to moisten, stir in additional milk, 1 tablespoon at a time.
Classic Macaroni Salad
A perfect side dish to bring along to your next party or get together. Quick to make, and delicious with every bite, plus it is a classic.
- ½ pounds Macaroni Pasta, Cooked Al Dente
- ½ cups Celery, Small Dice
- ¼ cups Red Onion, Small Dice
- 1 whole Small Roma Tomato, Small Dice
- ½ cups Light Mayonnaise
- 1 Tablespoon Cider Vinegar
- ½ teaspoons Salt
- ½ teaspoons Cracked Black Pepper
- ½ teaspoons Dry Mustard
- 1 teaspoon Sugar
- 2 Tablespoons Sour Cream
- 1 Tablespoon Italian Leaf Parsley, Chopped
Begin by boiling your pasta in salted water. Cook it according to package instructions for al dente.
While the pasta is boiling, prepare your ingredients, chopping all of the vegetables. When the vegetables have been chopped, make the dressing.
Combine the mayonnaise, vinegar, salt, pepper, mustard, sugar, and sour cream in a small mixing bowl. Mix well until you have a nice and thin dressing.
When the pasta is done cooking, drain, and rinse with cold water to cool the pasta. Drain well.
To a large mixing bowl, add the pasta, chopped veggies, and top with half of the dressing. I say half because depending on the pasta, you want to make sure the sauce stays nice and light, not too much sauce. Mix to incorporate everything until you have the desired amount of consistency with the dressing.
Taste. Adjust any salt and pepper to your liking. When you are ready to serve, transfer the macaroni salad to a serving bowl and garnish with fresh parsley. Serve cold, or at room temperature. Enjoy.