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A large spoonful of macaroni salad just out of the bowl of the creamy salad.
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5 from 2 votes

Macaroni Salad

This creamy macaroni salad is packed full of flavor with simple ingredients. It's such a great dish for potlucks, barbecues, or practically any occasion.
Prep Time20 minutes
Cook Time10 minutes
Cooling Time2 hours
Total Time2 hours 30 minutes
Servings: 16
Calories: 261kcal

Ingredients

  • 16 oz uncooked elbow macaroni noodles
  • 1 cup diced red pepper
  • 1 cup diced celery
  • 1/2 cup diced red onion
  • 1/2 cup julienned carrots
  • 1 1/2 cups mayonnaise
  • 2 TBS sugar
  • 1 TBS apple cider vinegar
  • 2 tsp salt
  • 1 tsp pepper

Instructions

  • Cook the elbow macaroni according to package directions. Drain and rinse the noodles and set aside.
  • Prepare all the vegetables while the noodles are cooking.
  • In a small bowl mix together the mayo, sugar, vinegar, salt, and pepper. Adjust the amounts according to your taste.
  • Place the noodles, and vegetables in a bowl. Pour the dressing over the bowl (start with about 2/3 of it) and mix it all together. Add more dressing if you want it extra coated, or if you are storing if for longer than a couple hours in the fridge.
  • Cover completely and place in the fridge for at least 2-4 hours before serving.

Nutrition

Calories: 261kcal | Carbohydrates: 24g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 435mg | Potassium: 123mg | Fiber: 1g | Sugar: 3g | Vitamin A: 886IU | Vitamin C: 13mg | Calcium: 14mg | Iron: 1mg