Classic Macaroni Salad

1,452 Reviews 60 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    4 h 30 m
Graden
Recipe by  Graden

“This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
  2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

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Reviews (1,452)

Rate This Recipe
JqSmith
1581

JqSmith

Made this exactly as directed and found it to be not at all too sweet. I have switched from using the elbow macaroni to a whole 16 oz box of rotini and the amount of sauce is still enough. I have found that making the sauce the day before and then adding it to the chilled macaroni just before serving makes a creamier salad and it isn't absorbed by the pasta. Love it love it love it!

Brandy
1155

Brandy

I am rating this recipe 5 stars because the basis for the dressing is SO good!! I did make some changes, but I think it is just a very versatile recipe. I used miracle whip instead of mayo, apple cider vinegar instead of white and half the sugar called for. I used white onion (I didn't have any red ones, although I would have preferred that!!) and some cold left over frozen sweet peas as the ones in the can would be too mushy. I used cucumber, and chopped boiled egg. I made this at the last minute, as we decided to grill burgers on our grill, even though we are thigh deep in snow! Hahah!! It was great even after 45 minutes in the fridge, but it was creamy. We ate leftovers for lunch today and loved it even more! Will definitely make again. I have a family of 5 and by cutting the recipe in half, we didn't have too much leftover!

BethAnn
837

BethAnn

This is a great recipe. Like others, I added 3 hard-boiled eggs. I cut the sugar back to 1/4 cup and the vinegar by half. I then added 2 and 1/2 tablespoons of sweet pickle relish and 1 teaspoon of garlic powder.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 390 cal
  • 20%
  • Fat
  • 18.7 g
  • 29%
  • Carbs
  • 49.3 g
  • 16%
  • Protein
  • 6.8 g
  • 14%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 529 mg
  • 21%

Based on a 2,000 calorie diet

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