Don’t rely on luck at your next potluck! Back a winner with this Macaroni Salad—elbow pasta mixed with celery, onion, bell pepper, and carrot in a creamy, tangy mayo dressing.
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I love picnics and potlucks because it gives me a great chance to socialize with my friends, family, and neighbors. But as much as I love the chinwagging, what really gets me excited is the massive table full of food, just waiting to be explored. It’s such an esoteric mix of cuisines. It’s like a buffet without rhyme nor reason. And it’s perfect for people like me with short attention spans (at least, where my stomach is concerned). One minute I can be sticking a toothpick into slow-cooker Swedish meatballs, the next, I’m at the desserts table, stuffing my mouth with Portuguese custard tarts.
My respect and enthusiasm for the food means I have to bring my A game every time a potluck is organized. I mean, I can’t pig out on others’ offerings without bringing a dish that is equally pig out–worthy. That’s why, more times than not, I call upon this macaroni salad.
It contains macaroni (natch!), celery, bell peppers, carrot, and onion, all coated in a tangy mayonnaise dressing. It’s so good, I sometimes catch myself eating half of it at potlucks, neglecting the fact that I can make and eat it any time I like. Yeah, I’m silly like that. And now, with this recipe, you can make and eat it any time YOU like.
Is Macaroni Salad Healthy?
This macaroni salad contains vegetables, which are known for their vitamins and minerals. It also contains mayonnaise and sugar, which have empty calories and fat. There are ways you can improve the nutritional value of this salad, though, so if that’s important to you, consider replacing the pasta with whole wheat pasta, the sugar with honey or some other natural sweetener, and the mayo with plain Greek yogurt. As it is, this macaroni salad is vegetarian. It could be gluten-free, provided you use gluten-free pasta.
Which Other Ingredients Can I Add to this Macaroni Salad?
Like any good salad, you have a number of options when it comes to additions. If you want more protein, add cooked and chopped chicken, ham, bacon, or shrimp. If you want more veggies, call upon diced tomatoes, cucumber, pickles, broccoli florets, and/or peas. To make it creamier, use cubed cheddar, mozzarella, or pepper jack cheese. And yes, there is always room for fruit and nut. On your list should be toasted almonds, walnuts, sunflower seeds, or pumpkin seeds, and diced apples, grapes, or dried cranberries. Take your pick from that assortment of goodies.
INGREDIENTS
- 4 cups uncooked elbow macaroni
- 1 cup mayonnaise
- 2/3 cup white sugar
- 1/4 cup distilled white vinegar
- 2 1/2 tbsp prepared yellow mustard
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 stalks celery, chopped
- 1 large onion, chopped
- 1 green bell pepper, seeded and chopped
- 1/4 cup grated carrot
- 2 tbsp chopped pimento peppers
INSTRUCTIONS
Cook Pasta
Boil the macaroni until al dente, then cool it down under running water.
Mix Dressing
Combine mayonnaise, sugar, vinegar, mustard, salt, and pepper.
Add Veggies
Stir in the fresh vegetables for a crunchy contrast.
Chill
Refrigerate the salad to enhance the flavors.
Devour!
FAQs & Tips
First, it’s important you grant the salad a few hours to chill (literally) in the fridge after you make it. Failing to do so robs the ingredients a chance to absorb the mayo dressing and prevents the flavors from mingling. The lesson? It’s important to be social. If you return from the potluck with leftovers, you can just cover it with plastic wrap and store it in the fridge for up to three days. I don’t recommend freezing it; it will turn runny when thawed.
Sure. Of course, elbow pasta (i.e., macaroni) is traditional but don’t feel like you’re committing a huge culinary sin by using another shape. I tend to use whichever I have on hand in the pantry. That said, you may want to stick to short noodles that stand up to the sauce well (so, no angel hair pasta, for example, which is not only long but can be reduced easily into mush). I favor tubes and shells for such dishes, like penne or conchiglie. They are easy to eat by the mouthful and can hold sauce. Rotini (spirals) or farfalle (bowties) are also good alternatives.
While I don’t suggest you warm it up and serve it, you can add all the ingredients to the just-boiled pasta and serve it immediately. The pasta will still be warm, which will in turn warm up the mayonnaise. Doing so, however, means skipping the integral step that sees the salad’s flavors meld in the fridge overnight. As this step impacts the potency of flavor, I don’t recommend skipping it. The only other option is to warm the salad up in its entirety on the stove. I’ve never gone this way so I can’t speak to its effectiveness but you can definitely try it. Just don’t overcook the pasta and turn it to mush.
Serving Suggestions
Looking for other dishes to bring to the potluck? I’ve got you covered. My Healthy Broccoli Apple Salad with Greek Yogurt is indeed healthy and sweet (and is a great way to get the kids to eat their broccoli!). I also have a Potato Salad made in the Instant Pot, so it’s fun to eat AND fun to make. Last are my Sweet Potato Tater Tots—finger foods that will disappear before you’ve barely put the plate down.
Classic Macaroni Salad
Ingredients
- 4 cups uncooked elbow macaroni
- 1 cup mayonnaise
- 2/3 cup white sugar
- 1/4 cup distilled white vinegar
- 2 1/2 tbsp prepared yellow mustard
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 stalks celery chopped
- 1 large onion chopped
- 1 green bell pepper seeded and chopped
- 1/4 cup grated carrot
- 2 tbsp chopped pimento peppers
Instructions
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Gather and prep all the ingredients.
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Boil a large pot of lightly salted water and cook the elbow macaroni until al dente, about 8 minutes. Then, rinse the macaroni under cold water and drain well.
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In a large mixing bowl, whisk together mayonnaise, sugar, vinegar, mustard, salt, and pepper until smooth. Add the drained macaroni and toss to coat evenly.
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Fold in the chopped celery, onion, green bell pepper, grated carrot, and pimento peppers into the macaroni mixture.
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Cover the salad and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together. Serve chilled.
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DEVOUR!
Nutrition
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