CLASSIC MACARONI SALAD - QUICK & EASY RECIPE
Macaroni Salad with egg, sweet pickles and a creamy dressing is a tasty side dish that's perfect for summer BBQ's and potlucks. My best macaroni salad recipe is quick and easy to make with just a few simple ingredients.
Provided by Kristine
Categories Side Dish
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 14
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil and cook pasta according to package directions for al dente. Transfer the pasta to a colander, rinse it with cold water and drain well. Set pasta aside to cool while you prepare the rest of the salad ingredients. Stir the pasta occasionally to prevent it from sticking together.
- In a large bowl, combine the red bell pepper, celery, onion, pickles and hard boiled eggs.
- To make the dressing, combine the mayonnaise, apple cider vinegar, Dijon, sugar, salt and pepper in a medium bowl. Whisk until well combined and smooth.
- When the pasta is completely cooled, add it to the bowl with the other pasta salad ingredients. Pour on the dressing and stir until everything is well combined.
- Cover and chill macaroni salad in the refrigerator for at least 2 hours before serving. It will keep for up to 3 days when stored in an airtight container in the refrigerator.
Nutrition Facts : ServingSize 1 cup, Calories 261 kcal, CarbohydrateContent 28 g, ProteinContent 6 g, FatContent 14 g, SaturatedFatContent 2 g, CholesterolContent 47 mg, SodiumContent 242 mg, FiberContent 1 g, SugarContent 4 g
CHEF JOHN'S CLASSIC MACARONI SALAD - ALLRECIPES
Whether it's sitting next to some smoky ribs or just a humble hot dog, this deli-style macaroni salad will always be a crowd favorite, as long as you pay attention to a few key details.
Provided by Chef John
Categories Macaroni Salad
Total Time 4 hours 33 minutes
Prep Time 20 minutes
Cook Time 8 minutes
Yield 12 servings
Number Of Ingredients 16
Steps:
- Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress.
- Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
- Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
- Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.
Nutrition Facts : Calories 294.5 calories, CarbohydrateContent 32 g, CholesterolContent 7.4 mg, FatContent 16.1 g, FiberContent 1.9 g, ProteinContent 5.4 g, SaturatedFatContent 2.4 g, SodiumContent 508.1 mg, SugarContent 3.2 g
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