Classic homemade macaroni salad is a crowd-pleaser at every cookout, potluck, picnic and any family gathering.
There seems to be potato salad people and macaroni salad people. I’m the macaroni type myself and the wife is a potato person. Go to any gathering this summer and they will be both. Anybody can buy the macaroni salad but take up a few notches and show up with your version. And as an added bonus, you will know what’s in it.
I looked around a lot. I read a lot of recipes but really just ended up ust combining several. I don’t think you can go wrong making macaroni salad. Cook some pasta, make a mayonnaise based sauce and put in what you like. It is really that simple.
Rating:
A nice lower to medium 4. I won’t be doing it often since it makes too much for two.
Notes: This is a basic recipe. Add or subtract what you want.
My main problem was trying to make it “cooking for two” friendly. I finally decided that it just wasn’t happening for me. I wanted the pepper in the recipe (my taste). Otherwise you can cut this recipe in half and make it more cooking for two. I decided I was mainly going to use it for gatherings and holiday cooking so I’m ok with the eight servings.
Cook 2 cups pasta according to package directions.
In a large bowl mix 1 cup mayonnaise (regular or low-fat), 3 tablespoons milk, 2 tablespoon vinegar, 1 tablespoon mustard, 1-2 teaspoon sugar to taste, 1/2 teaspoon salt, 1/4 teaspoon pepper.
Finely chop 1 small or 1/2 medium red onion, 2 stalks celery and 1 pepper (red or green)
Mix pasta with the dressing, veggies and 1 cup of shredded mild cheddar cheese.
Refrigerate for a few hours to blend flavors
Homemade Macaroni Salad
Classic homemade macaroni salad is a crowd-pleaser at every cookout, potluck, picnic and any family gathering.
Author: Dan Mikesell
Recipe type: Salad
Cuisine: American
Serves: 8
Ingredients
- 2 cups pasta
- 1 cup mayonnaise (regular or low-fat)
- 3 tablespoons milk
- 2 tablespoon vinegar
- 1 tablespoon mustard
- 1-2 teaspoon sugar to taste
- ½ teaspoon salt
- ¼ teaspoon pepper.
- 1 small or ½ medium red onion
- 2 stalks celery
- 1 pepper (red or green)
- 1 cup of shredded cheddar cheese
Instructions
- Cook 2 cups pasta according to package directions.
- In a large bowl mix 1 cup mayonnaise (regular or low-fat), 3 tablespoons milk, 2 tablespoon vinegar, 1 tablespoon mustard, 1-2 teaspoon sugar to taste, ½ teaspoon salt, ¼ teaspoon pepper.
- Finely chop 1 small or ½ medium red onion, 2 stalks celery and 1 pepper (red or green).
- Mix pasta with the dressing, veggies and 1 cup of shredded mild cheddar cheese.
- Refrigerate for a few hours to blend flavors.
3.2.2704
Updated
May 25 2014