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Best Classic Macaroni Salad Recipes

Best Classic Macaroni Salad Recipes

Classic Macaroni Salad Shopping Tips

Buy lettuce that is crisp and free of blemishes.

Classic Macaroni Salad Cooking Tips

Before dressing, keep your salad chilled in the refrigerator to stay crisp.


Recipe Summary

  • 1 cup dried multigrain elbow macaroni (3 ounces)
  • 1 cup small fresh broccoli florets
  • ½ cup sugar snap pea pods, trimmed and halved crosswise
  • ½ cup chopped, drained, roasted red sweet peppers
  • 2 green onions, thinly sliced (1/4 cup)
  • ½ cup plain fat-free yogurt
  • ¼ cup light mayonnaise
  • 2 tablespoons snipped fresh basil
  • 2 tablespoons fat-free milk
  • 2 cloves garlic, minced
  • 1 teaspoon finely shredded lemon peel
  • ⅛ teaspoon salt
  • Dash black pepper
  • 2 hard-cooked eggs, peeled and coarsely chopped (optional)
  • Fat-free milk

In a medium saucepan cook macaroni according to package directions, adding broccoli and pea pods for the last 3 minutes of cooking. Drain pasta mixture. Rinse with cold water drain again. In a large bowl combine pasta mixture, sweet peppers, and green onions.

For dressing, in a small bowl whisk together yogurt, mayonnaise, basil, 2 tablespoons milk, the garlic, lemon peel, salt, and black pepper.

Pour dressing over pasta mixture. If desired, add chopped eggs. Toss lightly to coat. Cover and chill for 4 to 24 hours. Before serving, if necessary to moisten, stir in additional milk, 1 tablespoon at a time.


Recommendations for Keeping your Classic Macaroni Salad

I love making this Classic Macaroni Salad in advance to make my life just a little bit easier. Especially, if I am hosting a get together.

This salad can stay fresh in the refrigerator for 3 days. When serving at an outdoor event, I like to serve it on ice to keep it cool. It should stay out for no more than three hours.


Best Ever Classic Macaroni Salad

We all need a good classic macaroni salad in our back pocket. One that we can always bring to backyard BBQs and potlucks. And one you can also make up to 2 days in advance.

But most importantly, we need it to be creamy. We need it to have tons of veggies. And we need plenty of extra-sharp cheddar cheese. Keyword being plenty.

So that’s what we have here. We have the four very important elements right in this classic macaroni salad (make-ahead, creamy, veggie-loaded, and abundance of cheese).

It’s quick, simple and make-ahead for up to two whole days! Just be sure to give it a good stir prior to serving.


Classic Macaroni Salad

The classic macaroni salad is a must make every year. We can't imagine summer without it! This is our tried and true trusted version, the one we always hope for leftovers the next day. If you're looking for endless variations on pasta salad we have plentyyy of fun recipes for you to try!

Can I make macaroni salad ahead of time?

Macaroni salad is a great dish to prep out ahead of time. To keep the macaroni from absorbing all of the dressing we recommend not tossing everything together until about an hour or so before. The drier your pasta is, the less it will absorb so make sure your macaroni is drained very well first.

If you want to cook the macaroni off more than an hour before toss with a little olive oil after draining. If it starts sticking together you can run it under warm water to break it up!

What type of pasta can I use?

Honestly, any type of short pasta works great macaroni salad. Penne and fusilli are among our favorites, but use up the type of pasta you have on hand to make extra simple!

Can I add different vegetables?

You bet! Macaroni salad works well with most anything you want to add in. We love adding broccoli, pimento peppers, tuna, hard boiled eggs, and bacon!

What should I serve with macaroni salad?

Here comes the fun part! Macaroni salad goes great with any grilled. We always serve it alongside our classic burger and grilled pork chops!


17 classic macaroni salad Recipes

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Healthier Classic Macaroni Salad

Healthier Classic Macaroni Salad

Whole Wheat Pasta Salad W/ Spinach and Feta Cheese

Best 5 Macaroni Salad Recipes

From picnics and graduation parties to weekend cookouts and the upcoming Father's Day holiday, summer's all about leisurely get-togethers, and for those you need simple, tried-and-true dishes you're sure will feed a crowd. Burgers, hot dogs and barbecue are go-to main dishes, but when the focus is on traditional sides, macaroni salad reigns supreme. This easy-to-fix favorite is a crowd-pleasing classic, and it can be prepared ahead of time and served when guests arrive. Check out Food Network's top-five macaroni salad recipes below to find next-level renditions from Rachael, Guy, the Neelys and more Food Network chefs, then browse more side dish selections ideal for grilling season.

5. Bacon and Egg Macaroni Salad — Rachael starts with balsamic vinaigrette-topped macaroni and adds crisp bacon, hard-boiled eggs and pimentos for welcome texture and added flavor.

4. Macaroni Salad with Dill and Ham — Ready to eat in less than 30 minutes, this go-to picnic favorite features a classic ingredient combo — peas and ham — and the flavors are combined with a tangy mustard-sour cream topping.

3. Mac-Daddi-Roni Salad — Guy's easy-to-do side dish boasts a creamy garlic-mayonnaise dressing, plus a duo of peppers as well as carrots and celery for subtle crunch. He recommends refrigerating the dish for an hour before serving so the tastes can marry.

2. American Macaroni Salad — A five-star recipe with nearly 300 user reviews, Food Network Kitchen's quick-fix recipe is surprisingly healthy the secret is using just a bit of mayonnaise and sour cream, and letting the naturally bold vinegar, dry mustard and fresh vegetables add plenty of flavor to this big-batch salad.

1. Old-Fashioned Macaroni Salad (pictured above) — Follow the Neelys' lead and beef up everyday macaroni salad with chopped ham steak, creamy hard-boiled eggs and sweet shallots, then toss with a relish-laced dressing. Click the play button on the video below to watch this salad come together.


FOR THE HOMEMADE DRESSING:

  • 1 large egg, plus 1 yolk
  • 3 tablespoons distilled white vinegar
  • 1 (heaping) tablespoon Dijon mustard
  • 1 teaspoon kosher salt, plus more to taste
  • 3/4 teaspoon sugar
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 3/4 cup extra light olive oil

FOR THE PASTA SALAD:

  • 1 pound (dry) elbow macaroni noodles
  • 1/2 yellow onion, diced (soak in cold water to lessen the bite, drained)
  • 1/3 cup diced sweet bell pepper (I like a mixture or red and orange)
  • 1/3 cup sliced celery
  • 4 hardboiled eggs, chopped

Best Ever Classic Macaroni Salad

We all need a good classic macaroni salad in our back pocket. One that we can always bring to backyard BBQs and potlucks. And one you can also make up to 2 days in advance.

But most importantly. We need it to be creamy. We need it to have tons of veggies. And we need plenty of extra-sharp cheddar. Keyword being plenty.

So that’s what we have here. We have the four very important elements right in this classic macaroni salad (make-ahead, creamy, veggie-loaded, and an abundance of cheese).

It’s quick, simple and make-ahead for up to two whole days! Just be sure to give it a good stir prior to serving.


  • shellfish-free
  • kidney-friendly
  • fish-free
  • alcohol-free
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • sugar-conscious
  • tree-nut-free
  • soy-free
  • red-meat-free
  • Calories 287
  • Fat 17.9 g (27.5%)
  • Saturated 5.3 g (26.6%)
  • Carbs 23.5 g (7.8%)
  • Fiber 1.6 g (6.5%)
  • Sugars 2.0 g
  • Protein 7.7 g (15.3%)
  • Sodium 235.1 mg (9.8%)

Ingredients

extra-sharp cheddar cheese

freshly ground black pepper

Equipment

Chef's knife and cutting board

Instructions

Prep the vegetables. Finely chop 1 medium red bell pepper, 1/2 small red onion (about 1/2 cup), and 2 stalks celery (1/2 cup), and place in a large bowl.

Marinate the vegetables. Add 2 tablespoons white wine vinegar and 1/4 teaspoon of the kosher salt, toss to combine, and set aside while you cook the macaroni.

Boil the water and prepare the cheese and herbs. Bring a large saucepan over water to a boil over high heat. Meanwhile, cut 4 ounces extra-sharp cheddar cheese into small dice (1 cup). Finely chop 1/4 cup fresh parsley leaves.

Cook the pasta. Add 8 ounces dry elbow macaroni and the remaining 1 teaspoon kosher salt, and cook until the pasta is al dente, about 8 minutes or according to package directions. Meanwhile, fill a large bowl with ice and water.

Shock the pasta. Drain the pasta into a colander and rinse under cool running water. Drain again, place the colander with the pasta in it directly into the bowl of ice water, and cool for 3 minutes. Remove the colander from the ice bath and drain well. Transfer the drained pasta to the bowl of marinated vegetables.

Make the dressing. Whisk 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon Dijon mustard, 1/2 teaspoon black pepper, and the parsley together in a small bowl until combined.

Fold the pasta, dressing, and vegetables together. Pour the dressing over the cooled pasta and vegetables. Add the cheese and use a spatula to fold the dressing into the pasta salad.

Season and serve. Taste and season with salt and pepper as needed.

Recipe Notes

Make ahead: The dressing can be made up to 1 day in advance and refrigerated.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Let sit at room temperature 30 minutes before serving.


Watch the video: Μακαρονοσαλάτα εύκολη και πεντανόστιμη - delicious pasta salad. Greek Cooking by Katerina (September 2021).