Jan's Macaroni Salad

Janice Splaha


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. Test Kitchen Avatar The Test Kitchen


★★★★★ 1 vote

8 to 10
30 Min
Stove Top


  • 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


  1. Cook and cool the macaroni. Place in a mixing bowl. Add the chopped vegetables and eggs to the bowl.
  2. Mix the macaroni and vegetables.
  3. Mix the sauce in a separate bowl.
  4. Add to the macaroni/vegetable mixture. Cover and chill.
  5. Cooks note: Using all the sauce will make the salad very moist, but remember macaroni salad absorbs the dressing.

Printable Recipe Card

About Jan's Macaroni Salad

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American
Hashtag: #macaroni-salad

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