Virgnia Highlander's Macaroni Salad Recipe

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Virgnia Highlander's Macaroni Salad

darlene barry


i am a, my family has been in this area for over 300 years.. this is an old recipe, probably no different than most. I did add something to it that's not in the original, but it's my tiny addition to an otherwise fantastic recipe. Best if made the day before.. it really has to cool for at least 6 hours.

pinch tips: How to Use Hand & Stand Mixers


8-10 possibly more


15 Min


20 Min


1 lb
elbow macaroni, cooked
1 medium
white onion
1 large
green pepper
1 large
tomato, seeds removed
1 medium
cucumber, peeled and seeded
1 large
soup spoon, heaping of hellmans mayo
1 dash(es)
lee & perrins(must be) worsterschire sauce
1 pinch
dry mustard
1 tsp
salt, more if using sea salt

Directions Step-By-Step

Put large pot of water (4qt) on with 1 tsp of salt. Bring to boil. Add macaroni and stir so it doesn't stick together. Cook until al dente. I normally cook it for about 8 minutes, but everyone's stove is different.
While water boils and pasta cooks, chop all vegetables into small dices. Add to a large bowl.
Mix mayonaise, worsterschire and mustard together. Mix well and combine with diced vegetables.
Once macaroni is cooked, dump in the colander to drain. Don't rinse the macaroni.. let it sit for a few minutes to cool a little. Maybe 10 minutes. Pasta will stick together. Add warm macaroni to the large bowl with mayo & vegetables, fold until combined and separated. Refrigerate for 5-6 hours or overnight. FYI - if tomatoes are extra ripe, they will become yucky after being in the fridge for over 24 hours. I would use a fairly firm tomato.
Salt to taste. Daddy liked to put in black pepper, i do too.

About this Recipe

Course/Dish: Pasta Salads
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy