Macaroni Salad

Deborah Mackrodt


This is a versatile macaroni salad. You can add ham to it and make it a main salad. This is great for those people who like a pasta salad without the vinegar in it. This was a great hit at Fourth of July!Just had to give everyone the recipe.

★★★★★ 2 votes
15 Min
10 Min


hard boiled eggs
1 lb
macaroni, elbow
1 c
real mayo
2 dash(es)
ranch dressing ( 2 big tablespoons i would say )
2 c
sharp cheddar cheese
2 c
of frozen petite or baby peas
onion powder


1Cook the pasta according to the box.
2As the pasta is cooking chop up your hard boiled eggs in a bowl you will be serving the pasta in. Add the mayo, ranch dressing, salt, pepper and onion powder to taste. Stir together and set aside.
3Set up your colander to drain your pasta in your sink and add the frozen peas. Then drain your cooked pasta over the peas.
4Run cold water over the pasta and peas. Add the peas and pasta to the bowl with the dressing in it.
5Lastly add the cheese and stir all together. Chill in frig for about 2 hours so the flavors combine. If it get a little dry add some more mayo and a little ranch dressing when you are ready to serve.

About this Recipe

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