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Classic American Macaroni Salad

It's no secret that one of America's favorite summer salads is made with elbow macaroni; it's the perfect noodle for coating with a tasty sauce and mixing with fresh-from-the-garden veggies.

This classic macaroni salad is a crowd favorite and the bonus? It's easy to whip up in large batches. It stores well for about a week in the fridge, but it probably won't stay there for long!

This tasty side dish goes well with every kind of barbecue fare - from burgers to steak, it's all good!


  • 4 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 1/4 cup distilled white vinegar
  • 1/2 cup white sugar
  • 2 1/2 tablespoons prepared yellow mustard
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground pepper
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1/4 cup grated carrot (optional)
  • 2 tablespoons chopped pimento peppers


  1. In a large pot of slightly salted water, boil macaroni for 8 minutes until tender.
  2. Rinse and drain
  3. In a large bowl, blend mayonnaise, vinegar, sugar, mustard, salt and pepper
  4. Stir in onion celery, green pepper, carrot, pimentos and macaroni
  5. Refrigerate for about 4 hours before serving, but preferably overnight

[h/t Gonna Want Seconds / Food Network / All Recipes]

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