Little Momma's Simple Macaroni Salad

Kim Biegacki


My little Momma doesn't cook to many things but there are a few items that she does that Dad & all of us like very much & pasta salad is one of them. Usually Dad is doing all the cooking at home. We all love my Mom's pasta salad and so I finally asked her for the recipe. Now, when she gets home I'm going to her house and watch her make this and take some pics as well. I'm trying to get a few recipes from her so that I have them and then I will work with Dad for his homemade recipes. I'll do better watching him because he is always putting in a shake of this and a shake of that.

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4 to 5 quarts of salad


20 Min


10 Min


Stove Top


1 lb
macaroni, dry
1 1/2 c
carrots, chopped, matchstik or julienned
1 1/2 c
celery, sliced fine
1 c
green peppers, sliced fine
4 - 6 medium
green onions, sliced very thin
1 c
gherkins, diced or chopped
6-8 large
eggs, hard boiled, sliced both ways
1 can(s)
black olives, sliced (optional)


20 oz
mayonnaise dressing
1 c
milk, whole
2 - 3 Tbsp
mustard, yellow
1 - 2 Tbsp
salt & pepper


10 oz
1/2 c
whole milk
1 1/2 Tbsp
1 1/2 tsp
salt & pepper

Directions Step-By-Step

Cook up your 6 to 8 large eggs. Peel, rinse and let cool.
Cook up your pasta as directed and make sure it's al dente or just a minute the sauce soaks into the noodle it will finish getting to the texture you want. Then, rinse well in cold water, drain and then add to a large bowl to cool. Stir the noodles in bowl so they aren't sticking to one another.
Chop up all your veggies thinly sliced and set aside.
Slice your eggs side-ways and then long-ways so they are chopped evenly.
Now this is where my little Momma insists on being an important part of making her pasta salad or any salad that she puts dressing on. She always puts all these ingredients in a shaker and mixes them well. So, this will be your mayo, milk, sugar, salt & pepper.

(IF YOU KNOW YOU LOVE YOUR MACARONI CREAMY MAKE THE WHOLE JAR.) --- It would be a 30 oz. jar of mayo, 1 1/2 cups of milk, 1 1/2 tbsp of sugar, salt & pepper to your taste.
Once you have your salad dressing made pour it on your noodles and toss them. Now it's time to add your carrots, celery, green pepper, green onion and pickle relish. Mix well.
---- (Now my Mom said at this point she refrigerates the salad for several hours or even overnight as it makes the salad better. Now, she also said she makes another smaller batch of dressing to add before serving so you can mix that up refrigerate.)
Take our your salad and toss, taste and decide if you are putting more dressing. Then, add more dressing and mix well. You can add a thinly sliced green onion to the top with a little shake of pepper or put a hard boiled sliced egg on top with some paprika to dress the salad. Either way looks great! Time to eat.

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Heirloom