Macaroni Salad Recipe

Create a crowd-pleasing classic with our Macaroni Salad recipe. Tender elbow macaroni tossed with crisp veggies, tangy mayo, and a hint of mustard for a creamy and flavorful dish that's perfect for picnics, potlucks, or as a refreshing side for any meal.

Course Brunch, Lunch

Cuisine American

Keyword Pasta, Picnic Recipes, Summer

Prep Time 15

Cook Time 10

Chill Time 1

Total Time 1 25

Servings 1/2 cup servings

Calories 563kcal

Author Stacy Williams

Cost $5.00

Equipment

Ingredients

16 Oz Elbow macaroni cooked
½ Large Carrot grated
1 stalk Celery chopped
½ Medium White Onion chopped
¼ C. Sugar
1 ⅓ C. Mayonnaise
¼ C. White Vinegar
5 Large Hard boiled eggs chopped
1 tsp. Lemon juice
½ tsp. Paprika more for garnish, if desired
1 tsp. Salt or to taste
1 tsp. Pepper or to taste

Get Recipe Ingredients

Instructions

Cook pasta according to package directions. Drain Well. Grate carrots and chop celery and onion.
16 Oz Elbow macaroni
In a large mixing bowl mix mayonnaise, vinegar, sugar, lemon juice, paprika, salt and pepper together.
1 1/3 C. Mayonnaise, 1/4 C. White Vinegar, 1 tsp. Lemon juice, 1/2 tsp. Paprika, 1 tsp. Salt, 1 tsp. Pepper, 1/4 C. Sugar
In the same bowl, gently fold macaroni into the mayo mixture.
Add vegetables and eggs. Gently stir to combine.
1/2 Large Carrot, 1 stalk Celery , 5 Large Hard boiled eggs, 1/2 Medium White Onion
Cover with plastic wrap and chill 1-hour or until ready to serve.
Garnish with additional paprika if desired before serving.

Notes

Nutrition info is auto-calculated. Please use discretion if you follow a special diet.

Nutrition