jan's macaroni salad
This is my mom's recipe that I have tweaked. Everyone likes this. 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.
prep time
30 Min
cook time
method
Stove Top
yield
8 to 10
Ingredients
- 2 cups raw elbow macaroni, cooked
- 1 - onion, chopped
- 3/4 cup chopped celery
- 1/3 cup grated carrots
- 3 - hard-boiled eggs, chopped
- 1/4 cup green pepper, chopped
- 1/4 cup diced pimentos
- DRESSING
- 1 cup Best Foods/Hellmans mayonnaise
- 1/4 cup white vinegar
- 2/3 cup sugar
- 1/2 teaspoon prepared, yellow mustard
- - salt and pepper, to taste
How To Make jan's macaroni salad
-
Step 1Cook and cool the macaroni. Place in a mixing bowl. Add the chopped vegetables and eggs to the bowl. -
Step 2Mix the macaroni and vegetables.
-
Step 3Mix the sauce in a separate bowl.
-
Step 4Add to the macaroni/vegetable mixture. Cover and chill.
-
Step 5Cooks note: Using all the sauce will make the salad very moist, but remember macaroni salad absorbs the dressing.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta Salads
Collection:
Perfect Pastas
Collection:
Picnic Picks!
Collection:
Summer Recipes
Keyword:
#macaroni-salad
Ingredient:
Pasta
Culture:
American
Method:
Stove Top
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