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jan's macaroni salad

(3 ratings)
Blue Ribbon Recipe by
Janice Splaha
North Versailles, PA

This is my Mom's recipe that I have tweaked. Everyone really likes it. I get asked to bring it to parties and picnics.

Blue Ribbon Recipe

Macaroni salad is a must at summer cookouts. This version is made with simple ingredients and similar to what you'd pick up at a deli. There's enough crunch and flavor from all the fresh veggies. The pasta and veggies are coated in a sweet and creamy dressing that has the right amount of tang to balance the flavors. A little sweeter than most salads like this, it reminds us of a Hawaiian macaroni salad. The key to the dressing is using good mayonnaise.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 8 to 10
prep time 30 Min
method Stove Top

Ingredients For jan's macaroni salad

  • 2 c
    raw elbow macaroni, cooked
  • 1
    onion, chopped
  • 3/4 c
    chopped celery
  • 1/3 c
    grated carrots
  • 3
    hard-boiled eggs, chopped
  • 1/4 c
    green pepper, chopped
  • 1/4 c
    diced pimentos
  • 1 c
    Best Foods/Hellmans mayonnaise
  • 1/4 c
    white vinegar
  • 2/3 c
  • 1/2 tsp
    prepared, yellow mustard
  • salt and pepper, to taste

How To Make jan's macaroni salad

  • Cooled macaroni, chopped vegetables, and eggs in a bowl.
    Cook and cool the macaroni. Place in a mixing bowl. Add the chopped vegetables and eggs to the bowl.
  • Mixing ingredients together.
    Mix the macaroni and vegetables.
  • Sauce combined in a bowl.
    Mix the sauce in a separate bowl.
  • Adding sauce to the macaroni.
    Add to the macaroni/vegetable mixture. Cover and chill.
  • Sauce coating Jan's Macaroni Salad.
    Cooks note: Using all the sauce will make the salad very moist, but remember macaroni salad absorbs the dressing.