Description
This creamy macaroni salad is a picnic and potluck favorite. It’s quick to prep, easy to customize, and the perfect make-ahead side dish for warm-weather meals.
Ingredients
- 3 cups elbow macaroni
- Salted water (for boiling)
- 1½ cups mayonnaise
- 2 tablespoons yellow mustard
- 2 teaspoons rice vinegar
- 1 teaspoon sugar
- ¾ teaspoon celery seed
- ½ teaspoon salt
- ⅓ large onion, finely minced (red onion preferred)
- ¼ cup chopped fresh parsley
- 3 hard-boiled eggs, chopped
- Optional: ½ cup frozen peas, ½ cup cubed cheddar cheese, ½ cup chopped ham, or ½ cup steamed broccoli
Instructions
- Cook the pasta: Boil macaroni in salted water until just tender (about 8 minutes). Drain and rinse under cold water to cool. Let it drain thoroughly.
- Mix the dressing: In a large bowl, whisk together mayo, mustard, vinegar, sugar, celery seed, and salt. Stir in minced onion and parsley.
- Combine: Add the cooled pasta to the bowl and mix gently. Fold in the chopped eggs and any optional mix-ins.
- Chill: Cover and refrigerate for at least 30 minutes before serving. Stir and taste before serving—adjust seasoning if needed.
Notes
- For best texture, don’t overcook the pasta.
- You can replace some mayo with Greek yogurt or sour cream for a tangier taste.
- This salad keeps well for 3–4 days in the fridge. Stir before serving.
- Keep cold if serving outdoors—store over ice or in a cooler.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 3g
- Sodium: 460mg
- Fat: 29g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: creamy macaroni salad, picnic salad, potluck side dish, pasta salad, summer salad, make-ahead recipe