Chicago Macaroni Salad

Chicago Macaroni Salad

17 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    4 h 40 m
Lisa Anne
Recipe by  Lisa Anne

“My family is from Chicago. This is one of my grandma's best recipes that's been handed down. Kids love it because of the cheese cubes! It's a great potluck dish because it has a lot of color! I use salad macaroni because of its small size.”

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Adjust Servings

Original recipe yields 10 servings



  1. Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the salad macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, and rinse with cold water until chilled. Drain again to remove excess water.
  2. Place macaroni, broccoli, Cheddar cheese, green pepper, pickle relish, dill pickle, celery, black olives, green olives, green onion, carrot, and pimento in a salad bowl, and toss lightly to combine. In a bowl, whisk together the light mayonnaise, mustard, salt, sugar, and black pepper to make a smooth dressing; pour the dressing over the salad, and lightly mix to coat all ingredients with dressing. Refrigerate at least 4 hours to blend flavors before serving.

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Reviews (17)

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This is a great "take to a picnic" salad. There are never any left overs. Anything left in the dish at the end of the meal always goes home with soneone at the picnic. I have to make a double batch so the grandkids will have some to eat at home. This is a very forgiving recipe. You can use any vegetables you like. I have used cauliflower, asparagus, purple onions, jack cheese and hotter peppers. I always try to use what is in season and freshest, and this salad is always always a hit. The grandkids even use it as a snack after school. What more can you ask?



This is wonderful. I usually go for the sweet pasta salads but this one has changed my mind. The only thing I changed was I used baby bowties...I just thought they were cute. I would suggest letting salad set up in fridge for a bit to really get the flavors going. Love it and making it again tonite!!



This is my new macaroni salad recipe! It was sooo good! Great to make for bbq's in the summer.. I left out the green and black olives, carrot and pimento peppers. Other than that, I stuck to the recipe and it was yummy. thanks for sharing your recipe

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Amount Per Serving (10 total)

  • Calories
  • 197 cal
  • 10%
  • Fat
  • 7.4 g
  • 11%
  • Carbs
  • 26.8 g
  • 9%
  • Protein
  • 6.4 g
  • 13%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 1143 mg
  • 46%

Based on a 2,000 calorie diet



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Lower Fat Amish Macaroni Salad


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Cheddar and Macaroni Salad