Erins famous macaroni salad

Erins Famous Macaroni Salad Recipe

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Erin Byrnes


Made this to bring to a birthday party a few years ago and it was a huge hit. Everyone wants the recipe and always asks me to bring it to any pot luck. It's by no means "light" but it is delicious.

★★★★★ 2 votes
20 Min
1 Hr


1 lb
macaroni (preferably cavatappi)
4 c
regular mayo
1 c
white vinegar
1/2 c
white sugar
2 c
cherry tomatoes
stalks celery
large carrots
salt and pepper to taste


1Bring large pot of well salted water to a rolling boil. Add pasta. Cook until al dente, according to package instructions.
2While pasta is cooking halve the tomatoes, thinly slice the celery and peel the carrots. After you have peeled the outer layer from the carrots continue peeling until you get to the thin center and can't peel anymore. Toss the tomatoes, celery and carrot shreds into a large bowl (big enough to mix all the ingredients with the pasta)
3Once pasta is cooked, drain well and run under ice cold water until pasta is fully cooled.
4Add pasta to tomato, celery and carrot and toss. Add mayo, vinegar and sugar. You may have to adjust these according to your preferences but these are the minimum amounts you will need. Salt and pepper to taste. Refrigerate over night. You my need to add more mayo and vinegar after the macaroni has absorbed most of it while in the fridge, I've found that if I add too much of the dressing in the beginning it just gets soggy and adding it little by little as I'm serving it helps keep the integrity of the pasta.

About Erins famous macaroni salad

Course/Dish: Pasta Sides, Pasta Salads
Other Tag: Quick & Easy