I am a big fan of macaroni salad. I’d rather choose anything else. But all that changed when I tasted this macaroni salad. This is by far the best macaroni salad I have made in years! The recipe is super easy, quick, and versatile. I can throw in extra ingredients for an additional layer of flavor and texture. Although I love this macaroni salad as is, there is nothing wrong with being creative sometimes. After I prep the salad, I chill it in the fridge for an hour or so before serving.
My kids also love this macaroni salad. They like it whenever I use tri-colored pasta. This creamy macaroni salad is super fun to make and delicious with the perfect combination of sweetness and tartness.
INGREDIENTS
1 hard-boiled egg, chopped
2 c. elbow macaroni, uncooked
1/2 c. finely chopped celery
1 c. mayonnaise
1/3 c. finely chopped carrot
2 tbsp sweet relish
1/4 c. finely minced onion, I use dehydrated onion
3/4 tsp dry ground mustard
1 dash paprika
1/4 tsp salt
1/8 tsp ground black pepper
1 1/2 tsp salt
3 quarts water
How to make the Best Macaroni Salad
Step 1: Add about 3 quarts of water to a large pot. Sprinkle in some salt. Bring the water to a rolling boil, then add the elbow macaroni and cook for about 8 minutes, uncovered, until al dente. Drain when done and rinse with cold water.
Step 2: Place the remaining ingredients in a bowl and mix. Add the cooked macaroni and toss well.
Step 3: Cover the bowl and place it in the fridge for about an hour before serving the salad.
Tips:
Rich and creamy dressing are the best to use for this recipe such as ranch dressing.
Feel free to add ingredients to the salad. You can also throw in some veggies if desired. Just remember not to add anything too bitter to the salad.
For this salad, you can use different vinaigrette.
Ingredients
- 1 hard-boiled egg, chopped
- 2 c. elbow macaroni, uncooked
- 1/2 c. finely chopped celery
- 1 c. mayonnaise
- 1/3 c. finely chopped carrot
- 2 tbsp sweet relish
- 1/4 c. finely minced onion, I use dehydrated onion
- 3/4 tsp dry ground mustard
- 1 dash paprika
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1 1/2 tsp salt
- 3 quarts water
Instructions
Step 1: Add about 3 quarts of water to a large pot. Sprinkle in some salt. Bring the water to a rolling boil, then add the elbow macaroni and cook for about 8 minutes, uncovered, until al dente. Drain when done and rinse with cold water.
Step 2: Place the remaining ingredients in a bowl and mix. Add the cooked macaroni and toss well.
Step 3: Cover the bowl and place it in the fridge for about an hour before serving the salad.
Notes
Rich and creamy dressing are the best to use for this recipe such as ranch dressing. Feel free to add ingredients to the salad. You can also throw in some veggies if desired. Just remember not to add anything too bitter to the salad. For this salad, you can use different vinaigrette.
