Macaroni Salad Recipe
With traditional ingredients and a little bit of sweetness this Macaroni Salad Recipe will be a picnic staple this summer. Easy, tasty and quick!
Servings: 12
Calories: 493kcal
Ingredients
- 16 oz elbow macaroni cooked, drained, and cooled
- 8 oz ham steak small diced
- 8 oz sharp cheddar cheese small diced
- 2 cups frozen peas
- 4 hard-boiled eggs roughly chopped
For the dressing:
- 1 1/2 cups mayonnaise
- 2 Tbs distilled white vinegar
- 3 Tbs granulated sugar
- 2 Tbs sweet pickle relish
- 2 tsp onion powder
- 1 tsp yellow mustard
- 1 tsp garlic powder
- 1 tsp celery salt
- 1/2 tsp black pepper
Instructions
- Prepare the main salad ingredients and set aside. In a very large bowl add the mayonnaise, vinegar, sugar, pickle relish, onion powder, mustard, garlic powder, celery salt, and black pepper.
- Whisk this mixture until combined, set aside.
- Add the noodles, ham, cheese, peas, and eggs to the bowl.
- Toss to combine until everything is fully coated in the sauce. Taste and adjust seasoning if necessary.
- Cover with plastic wrap and refrigerate for at least 1 hour before serving. Give it a good stir before serving.
Notes
- This is a base recipe, you can add or omit ingredients to your liking. I have given some ideas above.
- You can swap out mayonnaise for miracle whip if you are not a mayonnaise fan.
- We do not recommend freezing this recipe.
- You can use any kind of smaller pasta you like, we frequently use rings for this salad.
- Swap out the cheese for others too give it a different flavor.
- Double this recipe to serve more people at larger gatherings.
Nutrition
Calories: 493kcal | Carbohydrates: 37g | Protein: 17g | Fat: 30g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 778mg | Potassium: 259mg | Fiber: 3g | Sugar: 7g | Vitamin A: 510IU | Vitamin C: 16mg | Calcium: 164mg | Iron: 1mg