Macaroni Salad
Macaroni Salad is another one of our favorite salads to have on hand for entertaining or a camping weekend. It's better when it has a chance to rest overnight so the flavor soaks into the noodles. I like the little salad macaroni noodles and a bit more tang than sweet.
Ingredients
- 16 oz salad macaroni short, small tube noodles, not long elbow mac
- 4 hard boiled eggs, chopped
- 1 cup Best Foods mayonnaise
- 2 tbsp vinegar
- 1 tbsp dijon mustard
- 1 tsp salt
- 1 tsp black pepper
- 2 ribs celery, cut into ¼-½" pieces about 1 cup
- 1 red bell pepper, seeded and diced into ¼-½" pieces about 1 cup
- ½ red onion, diced fine about ½ cup
- 1 dill pickle, diced into ¼-½" pieces about ¼ cup
- 2 tbsp sweet pickle relish
- 1 4oz can chopped ripe olives
- 1 carrot shredded for color
Instructions
- Bring a pot of salted water to a boil and cook pasta according to package directions. Drain and let cool slightly.
- Cook eggs, peel and allow to cool.
- While noodles are cooking, prepare all other ingredients and mix in a large bowl. Add cooked macaroni and stir to combine. Check for seasoning and add salt and pepper if needed.
- Salad can be served immediately or chilled.
Notes
See Easy Hard-Cooked Eggs for the easiest peeling eggs. This steaming method was found on Milk Street where we've found many excellent techniques and recipes.