Mindy's Macaroni Salad recipe

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Ingredients

2 cups dry small elbow macaroni
¾ cup chopped celery
¼ cup chopped sweet onion
1 (2 ounce) jar diced pimentos, drained
1 medium sweet gherkin pickle, diced
¾ cup creamy salad dressing
2 tablespoons prepared yellow mustard
3 tablespoons apple cider vinegar
⅓ cup white sugar
1 teaspoon salt
3 hard-cooked eggs, chopped

Nutrition Info

335.5 calories
carbohydrate: 47 g
cholesterol: 116 mg
fat: 11.8 g
fiber: 2.4 g
protein: 9.1 g
saturatedFat: 2 g
servingSize: -
sodium: 761.3 mg
sugar: 17.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes, or until al dente. Drain and rinse under cold water.

  2. In a large bowl, mix the macaroni, celery, sweet onion, pimentos, and pickle. In a separate bowl, mix the creamy salad dressing, mustard, vinegar, sugar, and salt. Stir dressing into the macaroni mixture. Fold in the eggs. Chill in the refrigerator at least 2 hours before serving.

Recipe Yield

6 servings

Recipe Note

I remember my mom making the best macaroni salad when I was a kid. I wanted to make mine similar to hers, but added a few things I like, such as pimiento, vinegar, and a gherkin for a little tartness to balance out the sweetness. My husband, who doesn't really like pasta salads, loves this!

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