“This is my family's favorite. I have made this salad since I was a kid. I think it has just about everything you need in a salad of this kind.” - by BIGJIM
Ingredients
Adjust Servings
Original recipe yields 8 - 10 servings
Directions
- Cook the macaroni in a large pot of lightly salted boiling water until tender, 6-8 minutes depending on size. Drain, and set aside.
- Stir the vinegar and mayonnaise together in a bowl until thoroughly blended.
- Combine the cooked noodles, onions, pimentos, pickles, bell peppers, cheese, olives, and eggs in a large bowl. Add the mayonnaise mixture, and toss gently to coat ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve.
Nutrition
Amount Per Serving (9 total)
- Calories
- 488 cal
- 24%
- Fat
- 29.1 g
- 45%
- Carbs
- 43.3 g
- 14%
Based on a 2,000 calorie diet
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Reviews (102)
Rate This Recipe
"Wow. This is great. A trick I use for pasta and potato salads is to double the dressing and put 1/2 on when first made and then let the salad sit in the fridge so the flavors "marry". Then add some..." See more of the left over dressing right before you serve and when you want to eat the leftovers. Of course in this case there will probably be no leftovers as this salad is so good."
My4NonBlondes
"Well Jim, I have to say this is pretty darn good. I doctored it up a little bit though. Used 1/2 the pasta, 5 hardboiled eggs (since they were about to reach their pull date) a little green onion fo..." See morer color, some sweet relish, paprika, and celery salt, and I added a little extra mayo (light of course!) per others suggestions as well as a bit of sour cream. Took out the green peppers. Even with half the pasta it made about 8 cups of salad, which is perfect for us. This one goes in the recipe box. Thanks for sharing!"
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