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Macaroni Salad Recipe
Looking for the most amazing macaroni salad recipe? Look no further! This easy to follow recipe will take you on a flavorful journey with every bite. π₯π§π Perfect for potlucks, picnics and any other fun food gatherings!
Course
Brunch, Lunch
Cuisine
American
Keyword
Pasta, Picnic Recipes, Summer
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Chill Time
1
hour
hour
Total Time
1
hour
hour
25
minutes
minutes
Servings
8
1/2 cup servings
Calories
563
kcal
Author
Stacy Williams
Cost
$5.00
Equipment
Large Saucepan
Colander
Rotary Grater
Sharp Kitchen Knife
Dry Measuring Spoons
Dry Measuring Cups
Tablespoon
Plastic wrap
Ingredients
16
Oz
Elbow macaroni
cooked
Β½
Large
Carrot
grated
1
stalk
Celery
chopped
Β½
Medium
White Onion
chopped
ΒΌ
C.
Sugar
1 β
C.
Mayonnaise
ΒΌ
C.
White Vinegar
5
Large
Hard boiled eggs
chopped
1
tsp.
Lemon juice
Β½
tsp.
Paprika
more for garnish, if desired
1
tsp.
Salt
or to taste
1
tsp.
Pepper
or to taste
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
Serving:
12
cup
|
Calories:
563
kcal
|
Carbohydrates:
52
g
|
Protein:
12
g
|
Fat:
34
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
18
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.1
g
|
Cholesterol:
133
mg
|
Sodium:
536
mg
|
Potassium:
212
mg
|
Fiber:
2
g
|
Sugar:
10
g
|
Vitamin A:
1100
IU
|
Vitamin C:
2
mg
|
Calcium:
35
mg
|
Iron:
1
mg