Macaroni Salad

Macaroni Salad

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Joyce Lowery


Picnics and barbecues are not complete without a macaroni salad.


★★★★★ 2 votes

24 Hr
10 Min


  • 16 oz
    small elbow macaroni
  • 1 pkg
    zesty italian salad
  • 3
    hard boiled eggs, chopped
  • 2
    cucumbers, diced
  • 1
    bell pepper, chopped
  • 1
    purple onion, chopped
  • 1 jar(s)
    pimento peppers, drained
  • 4
    spicy kosher dill pickles, chopped
  • 1 Tbsp
    jalapeno peppers, diced
  • 1 bunch
    green onions, chopped
  • 1 c
    cheddar cheese, grated

  • 2 c
    kraft salad dressing
  • 1 Tbsp
    dill relish
  • 2 tsp
    dill pickle juice
  • 1 tsp
    jalapeno pepper juice
  • 3 tsp
  • 1 tsp
    yellow mustard
  • 1/2 tsp
    black pepper

How to Make Macaroni Salad


  1. Cook macaroni in slightly salted water according to package directions. Al dente. Drain and rinse with cold water and drain in colander. Sprinkle salary dressing over drained macaroni in colander. This flavors the macaroni and will also keep it from sticking together.
  2. Place in covered container in refrigerator for at least one hour until thoroughly cooled.
  3. In large bowl combine all ingredients except dressing mix. Combine dressing ingredients in small bowl. Pour mixture into chilled macaroni. Gently mix together and chill covered overnight.
  4. Variations: Add 1-1/2 cups cherry tomatoes, halved; 1/2 cup yellow squash, diced.

Printable Recipe Card

About Macaroni Salad

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Southern

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