Description
This classic macaroni salad is creamy, tangy, and packed with crunchy vegetables, tender pasta, and hard-boiled eggs. It is an easy make-ahead side dish perfect for cookouts, potlucks, and family gatherings.
Ingredients
15 ounces Miracle Whip or mayonnaise
3 tablespoons sugar
1 teaspoon celery seed
1/2 teaspoon garlic salt
2 teaspoons apple cider vinegar
2 tablespoons dill pickle relish
2 tablespoons yellow mustard
Salt and black pepper to taste
1 pound elbow macaroni or ditalini pasta
3 hard-boiled eggs, peeled and chopped
3/4 cup diced red onion
3/4 cup diced celery
3/4 cup diced bell peppers
Instructions
- Cook the pasta in a large pot of salted boiling water according to the package instructions until tender. Drain well and allow the pasta to cool completely.
- In a large mixing bowl, whisk together the Miracle Whip or mayonnaise, sugar, celery seed, garlic salt, apple cider vinegar, dill pickle relish, yellow mustard, salt, and black pepper until smooth and creamy.
- Add the cooled pasta, chopped hard-boiled eggs, diced red onion, diced celery, and diced bell peppers to the bowl.
- Gently stir everything together until all ingredients are evenly coated in the dressing.
- Cover and refrigerate the macaroni salad for at least 1 hour before serving to allow the flavors to blend.
Notes
For extra flavor, add diced cheddar cheese.
Shredded carrots, cucumbers, peas, or green onions can be added for more texture and color.
Use part Greek yogurt in place of mayonnaise for a lighter version.
Stir in a spoonful of mayonnaise before serving leftovers to refresh the creamy texture.
Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 258 kcal
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 48 mg
