Mindy's Macaroni Salad

Mindy's Macaroni Salad

30
TIMSGAL 1

"I remember my mom making the best macaroni salad when I was a kid. I wanted to make mine similar to hers, but added a few things I like, such as pimiento, vinegar, and a gherkin for a little tartness to balance out the sweetness. My husband, who doesn't really like pasta salads, loves this!"

Ingredients 2 h 25 m {{adjustedServings}} servings 335 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 761 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes, or until al dente. Drain and rinse under cold water.
  2. In a large bowl, mix the macaroni, celery, sweet onion, pimentos, and pickle. In a separate bowl, mix the creamy salad dressing, mustard, vinegar, sugar, and salt. Stir dressing into the macaroni mixture. Fold in the eggs. Chill in the refrigerator at least 2 hours before serving.
Tips & Tricks
Greek Pasta Salad I

This salad is bursting with bright colors and fresh, authentic flavors.

Easy Cold Pasta Salad

Watch how easy it is to make this pasta salad with fresh tomatoes and cucumbers.

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Reviews 30

  1. 38 Ratings

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Mel
8/1/2005

Wonderful flavor without being too overwhelming. Rather than a sweet gherkin, I used chopped dill pickles. It is also good with tuna & peas as well as chopped ham. My family and guests love this salad. I have

BO12128
6/2/2005

This is the best salad I've ever had. We enjoyed this at a Memorial Day cook-out and it was the hit of the meal! Everyone loved it.

TIMSGAL
4/4/2007

Looks like I'm rating my own recipe ... but I just want everyone to know that this dressing also works perfectly with potatoes for potato salad! I just made it yesterday and it tastes great. I took 4 russet potatoes, peeled & diced, boiled them in salted water just until they gave when pierced with a fork, then drained them and let them cool before following with the rest of the recipe. Even though it was good slightly warm, I think it tastes best when you let the flavors marry overnight before serving.