Macaroni Salad

Macaroni Salad

88 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Linda
Recipe by  Linda

“This recipe is easily multiplied for a crowd. Everyone in my family asks me to bring this to our functions. I even make it for weddings. Sometimes I use a mixture of different kinds of pasta, especially if I only have a little of this kind or that. Depending on what type of macaroni used, more dressing may be required. The recipe calls for red onion, but sweet onion is great, too.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Cook pasta in a large pot of boiling water until al dente. Drain; rinse with cold water. Set aside.
  2. Meanwhile, place eggs in a saucepan, and fill with enough cold water to cover eggs completely by about 1 inch. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 20 minutes. Immediately remove from hot water and cool in an ice water bath. When cool enough to handle, peel and chop eggs.
  3. In a medium bowl, mix together mayonnaise, sour cream, dry mustard, sweet pickle juice, and celery seed. Season with salt and black pepper.
  4. In a large bowl, combine drained pasta, celery, onion, olives, sweet pickles, carrots, green pepper, and chopped eggs. Stir in dressing, and mix well. Refrigerate before serving.

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Reviews (88)

Rate This Recipe
BARB MAXWELL
102

BARB MAXWELL

I made this for a cover dish dinner, and it did NOT last. Everyone remarked about the flavor and how creamy it was. It is so good. I did change just a couple of things. One, I left out the onion as neither my husband or myself can eat them..and it was n't missed. Also, instead of using pickle juice and the sweet pickle, I used sweet relish. I did increase the dressing half again, as we do not like a dry macaroni salad, and this did not get dry. I made it the day before, and yes, it tastes better the second day after the ingredients have had a chance to sit and blend. I put the carrots through my food processor and they were perfect for this salad. And one little tip. When using celery seed, rub the seeds between your palms to crush them a little. This releases not only the aroma, but the flavor as well. Oh, and if you are making a dish that requires both onion and celery, cut the celery last, and rub some leaves, or even part of the rib on your hands. It will remove the onion.

MOLSON7
56

MOLSON7

I made this over the holiday weekend for my family and it was a hit. The only thing I did differently was I chopped the carrot and added sweet pickle relish instead of the chopped pickles. I will make it again. The celery seed and spanish olives were nice additions.

RAEL
50

RAEL

This is a very good recipe. Multiplied it many times and made it for my daughter's wedding reception, and I received many compliments. My only question would be about the number of servings. This recipe makes between 13 and 14 cups of salad. Unless you are feeding Paul Bunyan and his brothers, I think that's a lot more than six servings. Maybe it 's supposed to say 16?

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 689 cal
  • 34%
  • Fat
  • 40.3 g
  • 62%
  • Carbs
  • 66.7 g
  • 22%
  • Protein
  • 16.2 g
  • 32%
  • Cholesterol
  • 163 mg
  • 54%
  • Sodium
  • 1120 mg
  • 45%

Based on a 2,000 calorie diet

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