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Close-up of a wooden spoon lifting a serving of old fashioned macaroni salad, showing elbow macaroni, shredded carrots, diced celery, green bell pepper, and red onion in a creamy dressing.
Recipe

Old Fashioned Macaroni Salad

Servings: 12
Author: Jaclyn
Prep: 15 minutes
Cook: 10 minutes
Chill Time 1 hour
Total: 1 hour 25 minutes
This creamy, easy old-fashioned macaroni salad is packed with tender pasta, crisp veggies, and a sweet-tangy dressing. Perfect for picnics, potlucks, or summer cookouts, it’s a classic make-ahead favorite.

Ingredients
 

  • 1 pound elbow macaroni uncooked
  • 1 cup thinly sliced celery or diced
  • 1 cup diced green bell pepper or red bell pepper
  • ¾ cup shredded carrots
  • ⅔ cup diced red onion

Dressing

  • 1 ¾ cups mayonnaise
  • ¼ cup sweet pickle relish
  • 2 Tablespoons granulated sugar or to taste
  • ⅓ cup distilled white vinegar
  • 2 teaspoons yellow mustard
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste

Instructions

  • Bring a large pot of salted water to a boil and cook the pasta al dente according to package directions. Do not overcook. Drain and rinse pasta with cold water.
    1 pound elbow macaroni
  • In a small bowl, whisk together the mayonnaise, relish, sugar, vinegar, mustard, salt, and pepper until smooth.
    1 ¾ cups mayonnaise, ¼ cup sweet pickle relish, 2 Tablespoons granulated sugar, ⅓ cup distilled white vinegar, 2 teaspoons yellow mustard, 1 teaspoon salt, ½ teaspoon black pepper
  • To a large bowl, add the cooked elbows, celery, bell pepper, carrots, and onion.
    1 cup thinly sliced celery, 1 cup diced green bell pepper, ¾ cup shredded carrots, ⅔ cup diced red onion
  • Pour the dressing over the salad ingredients and toss to combine.
  • Cover and refrigerate for at least 1 hour before serving.

Notes

  • Don’t overcook the pasta. Slightly undercook (al dente) so the noodles hold their shape and don’t turn mushy once the dressing is added.
  • Be sure to drain elbows well before mixing in the other ingredients to prevent a watery salad and to keep the dressing creamy.
  • Dice vegetables evenly. Small, uniform pieces ensure even flavor in every bite and make the salad easier to eat.
  • If you prefer to tame the bite of raw onion you can place the diced red onion in the colander before draining the hot pasta over it. The heat will slightly cook the onion and mellow the sharp flavor without losing crunch.
  • The pasta will absorb some dressing while it chills—give it a good stir and add a spoonful of mayo or a splash of milk if it looks a little dry.

Nutrition

Calories: 389kcal | Carbohydrates: 35g | Protein: 6g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 467mg | Potassium: 177mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1505IU | Vitamin C: 11mg | Calcium: 21mg | Iron: 1mg
Close-up of a wooden spoon lifting a serving of old fashioned macaroni salad, showing elbow macaroni, shredded carrots, diced celery, green bell pepper, and red onion in a creamy dressing.

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