Classic Macaroni Salad
Macaroni Salad. The ultimate in summer eating! This classic macaroni salad is the perfect side dish to any picnic or BBQ. Coated with a creamy dressing, loaded with fresh crisp veggies, this simple, easy to make recipe is sure to be a winner!
Servings: 8 cups
- 8 ounces elbow macaroni noodles
- 1/4 cup red onion diced
- 3 stalks celery diced
- 1 bell pepper diced
- 3 hardboiled eggs chopped
Bring a medium to large size pot of water to a boil. There should be enough water that when the noodles are added they will be completely submerged in the water. Once the water is boiling add 1 and 1/2 teaspoon of salt. Stir together, then add the macaroni noodles.
Cook for about 5 minutes or until the noodles are just past al dente. Don't overcook, they will get mushy.
Pour the noodles into a strainer to get rid of the water, and rinse the noodles with some cold water to stop the cooking. Pat dry with paper towels.
Add the cooked macaroni noodles to a large bowl.
Prepare the dressing in a small bowl by combining all of the ingredients, stir together until mixed and creamy.
Add the diced add ins to the cooked macaroni in the large bowl. Drizzle the dressing over. Stir until combined.
Cover and place in the refrigerator and allow to chill for at least 30 minutes prior to serving.
- Can be kept in a sealed container in the refrigerator for 4-5 days. As the salad keeps, it will soak up the dressing.
- If you make this ahead of time, you may need to prepare additional dressing to re-coat the pasta with prior to serving.
Serving: 1 | Calories: 149kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Sodium: 386mg