Don’t rely on luck at your next potluck! Back a winner with this Macaroni Salad.
I love picnics and potlucks because it gives me a great chance to socialize with my friends, family, and neighbors. But as much as I love the chin-wagging, what really gets me excited is the massive table full of food, just waiting to be explored. It’s such an esoteric mix of cuisines. It’s like a buffet without rhyme nor reason. And it’s perfect for people like me with short attention spans (at least, where my stomach is concerned). One minute I can be sticking a toothpick into slow-cooker Swedish meatballs, the next, I’m at the desserts table, stuffing my mouth with Portuguese custard tarts.
My respect and enthusiasm for the food means I have to bring my A-game every time a potluck is organized. I mean, I can’t pig out on others’ offerings without bringing a dish that is equally pig–out–worthy. That’s why, more times than not, I call upon this macaroni salad.
It contains macaroni (natch!), celery, bell peppers, carrot, and onion, all coated in a tangy mayonnaise dressing. It’s so good, I sometimes catch myself eating half of it at potlucks, neglecting the fact that I can make and eat it any time I like. Yeah, I’m silly like that. And now, with this recipe, you can make and eat it any time you like.
Is Macaroni Salad Healthy?
This macaroni salad contains celery, onion, bell peppers, and carrots, which all bring a healthy dose of vitamins, minerals, and antioxidants to the plate. This recipe also contains sugar and mayonnaise, which, by contrast, have empty calories and fat. There are ways you can improve the nutritional value of this salad, though, so if that’s important to you, consider replacing the pasta with a whole wheat variety, the sugar with honey or another natural sweetener, and the mayo with plain Greek yogurt. As it is, this macaroni salad is vegetarian. It could be gluten-free, provided you use gluten-free pasta.
Which Other Ingredients Can I Add To This Macaroni Salad?
Like any good salad, you have a number of options when it comes to additions. If you want more protein, add cooked and chopped chicken, ham, bacon, or shrimp. If you want more veggies, call upon diced tomatoes, cucumber, pickles, broccoli florets, and/or peas. To make it creamier, use cubed cheddar, mozzarella, or pepper jack cheese. And yes, there is always room for fruits and nuts. On your list should be toasted almonds, walnuts, sunflower seeds, or pumpkin seeds, along with diced apples, grapes, or dried cranberries. Take your pick from that assortment of goodies.
How to Make Ahead and Store
First, it’s important you grant the salad a few hours to chill (literally) in the fridge after you make it. Failing to do so robs the ingredients of a chance to absorb the mayo dressing and prevents the flavors from mingling. If you return from the potluck with leftovers, you can just cover it with plastic wrap and store it in the fridge for up to 3 days. I don’t recommend freezing it; it will turn runny when thawed.
Serving Suggestions
Looking for other dishes to bring to the potluck? I’ve got you covered. This Healthy Broccoli Apple Salad With Greek Yogurt is indeed healthy and sweet (and is a great way to get the kids to eat their broccoli!). You can also whip up this Potato Salad made in the Instant Pot; it’s fun to eat and fun to make. Last are these Sweet Potato Tater Tots — finger foods that will disappear before you’ve barely put the plate down.
Ingredients
- 4 cups uncooked elbow macaroni
- 1 cup mayonnaise
- 2/3 cup white sugar
- 1/4 cup distilled white vinegar
- 2 1/2 tablespoons prepared yellow mustard
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 stalks celery chopped
- 1 large onion chopped
- 1 green bell pepper seeded and chopped
- 1/4 cup grated carrot
- 2 tablespoons chopped pimento peppers
Instructions
- Gather and prep all the ingredients.
- Boil a large pot of lightly salted water and cook the elbow macaroni until al dente, about 8 minutes. Then, rinse the macaroni under cold water and drain well.
- In a large mixing bowl, whisk together mayonnaise, sugar, vinegar, mustard, salt, and pepper until smooth. Add the drained macaroni and toss to coat evenly.
- Fold in the chopped celery, onion, green bell pepper, grated carrot, and pimento peppers into the macaroni mixture.
- Cover the salad and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together. Serve chilled.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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