Sweet N Tangy Macaroni Salad

Cassie *


My Mom & Dad are coming for dinner tonight and my Mom wanted me to make some sort of Macaroni salad...she likes a little tartness along with sweet to the dressing...so, I started mixing one up, and I must say it's delicious! Many times I would just whip dressings together, then when I went to make it again, forgot how much of this and that I used..lol! So, I made sure I measured this time...here's to you Mom! She's gonna love it...



★★★★★ 3 votes

8 - 10
20 Min
10 Min
Stove Top


  • 1 1/2 c
    macaroni or favorite pasta - i mixed a couple together- cook as directed, drain and rinse
  • 1/4 c
    red or green bell pepper, diced small
  • 1 medium
    red onion, diced small - or sweet onion
  • 2 small
    stalks celery, diced
  • 6
    boiled, shelled and diced eggs - save one for garnish - mom likes lots of eggs in hers, use what you like
  • 3
    baby carrots, diced or shredded

  • 1 1/2 c
  • 1 1/2 Tbsp
    dijon mustard
  • 1/4 c
    plus 2 tablespoons rice vinegar or could use cider vinegar
  • 3/4 tsp
    kosher salt
  • 1/2 tsp
    black pepper
  • about 1 c
  • 1/4 tsp
    tumeric - optional
  • 1/4 tsp
    dry mustard
  • paprika
    for garnish

How to Make Sweet N Tangy Macaroni Salad


  1. Cook pasta in salted water for required time on package directions. Drain and rinse well.

    Place all salad ingredients in a large serving bow and toss well.
  2. Place all dressing ingredients in a medium bowl and whisk well, until well blended. I now, taste dressing to see if it needs any additional seasonings.
  3. Pour dressing over pasta and toss, making sure all is coated well. I save an eggs and slice to place on top of salad for garnish. Sprinkle with paprika for color.

    Refrigerate to chill for a good 2 hours or until ready to serve. As with any salad, they get better the longer the ingredients have time to mingle.


Printable Recipe Card

About Sweet N Tangy Macaroni Salad

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

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