Classic Macaroni Salad

In an earlier post, I mentioned my Buddy’s GREAT Macaroni Salad – he originally found the recipe on and admittedly does not follow it precisely, (real cooks never do), but here is a slightly modified version of their original recipe.  He uses a food processor for the veggies – makes sense, but he isn’t quite as lazy as I am. 8)

This is a wonderful side-dish, particularly for those summer gatherings with some outdoor cooking in mind.

Classic Macaroni Salad

  • 4 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 1⁄4 cup distilled white vinegar
  • 2⁄3 cup white sugar
  • 2 1⁄2 tablespoons prepared yellow mustard
  • 1 1⁄2 teaspoons salt
  • 1⁄2 teaspoon ground black pepper
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1⁄4 cup grated carrot (optional – we opt to put them in for color/presentation)
  • 2 tablespoons chopped pimento peppers (optional – we opt to leave them out)


1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

This entry was posted by dave on Thursday, June 24th, 2010 at 6:12 pm and is filed under Random Recipes . You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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