Macaroni Salad
This cool, creamy, classic Macaroni Salad recipe is a summer staple! Prepare it ahead of time and serve at a picnic or backyard barbecue.
Servings 8
Calories 375kcal
Ingredients
- 2 cups uncooked elbow macaroni
- 1 ¼ cups mayonnaise
- ½ cup minced celery
- ¼ cup minced onion
- 2 tablespoon dill relish or use sweet relish
- ½ teaspoon ground mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon coarse ground black pepper
- ⅛ teaspoon paprika
Instructions
- Combine the mayo, minced celery, minced onion, relish, ground mustard, garlic powder, and black pepper. Refrigerate.
- Cook the pasta according to the package. Drain and rinse with cold water.
- Stir in the dressing mixture. Cover and refrigerate for 1-2 hours before serving. (Optional: only stir in half of the dressing before refrigeration and reserve the remaining dressing to add right before serving.)
- Sprinkle with paprika before serving.
Video
Notes
Store in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 1/8 of salad | Calories: 375kcal | Carbohydrates: 28g | Protein: 5g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 271mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
