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Anyone can make this traditional macaroni salad from the Food Network.

An Easy American Macaroni Salad Recipe

Items you’ll need:

  • Two cups cooked, rinsed, and drained elbow macaroni
  • ½ cup mayonnaise
  • ½ cup diced tomato (if desired)
  • 1/3 cup diced celery
  • ¼ cup minced red onion, soaked for five minutes in cold water then drained
  • Three tablespoons sour cream
  • One tablespoon minced parsley (preferably flat-leaf)
  • 1 ½ teaspoons sugar
  • 1 ½ teaspoons cider vinegar
  • ¾ teaspoon dry mustard
  • ½ teaspoon kosher salt
  • Freshly ground black pepper

What to do:

You’ll work with the ingredients divided into two groups.

In your first bowl, mix the macaroni, the diced tomato if you desire, the minced onion, the diced celery and the minced parsley.

In your second bowl, create the dressing by combining the mayonnaise, the cider vinegar, sour cream, dry mustard, sugar and salt.

Add the finished dressing to the bowl with the macaroni.

Complete the salad with salt and pepper.

Cover the salad and let it sit for several hours in the refrigerator.

An Easy Tuna Macaroni Salad Recipe

Want a little seafood in your salad? Geniuskitchen.com has you covered.

Item’s you’ll need:

  • Six to 12 ounces canned tuna
  • Two cups macaroni
  • Four or five chopped green onions or one chopped onion
  • Three or four hard-boiled eggs cut into quarters (if desired)
  • 1 ½ cups chopped sweet pickles
  • One cup mayonnaise or salad dressing
  • ½ cup sour cream
  • One diced celery stalk
  • One small chopped green bell pepper
  • Two tablespoons sweet pickle relish (if desired)
  • One or two tablespoons yellow mustard
  • One to 1 ½ tablespoons garlic powder
  • One teaspoon seasoning salt or white salt
  • ½ teaspoon paprika
  • Freshly ground black pepper

What to do:

Tenderize macaroni by cooking it in salty boiling water. After draining, rinse with cold water. Coat the noodles with oil.

Combine the macaroni with the tuna, the sweet pickles, the diced celery and the chopped onions. Set bowl aside.

In a separate bowl, mix the mayonnaise or salad dressing, the sour cream and the sweet relish if desired.

Stir in the yellow mustard, garlic powder, and seasoning salt or white salt.

Now combine the ingredients of the second bowl with that of the first bowl.

Add freshly ground black pepper according to your preference.

If you chose to use hard-boiled eggs, you could place the slices of egg in a ring around the macaroni salad.

Finish with a sprinkling of paprika.

Cover and keep in the refrigerator a minimum of three hours before serving.

An Easy Crab Macaroni Salad Recipe

Macaroni salad can be home to more types of seafood than tuna. For instance, consider tasteofhome.com’s recipe for a crab and macaroni salad that also includes shrimp.

Items you’ll need:

  • Three cups elbow macaroni
  • Six ounces drained and flaked canned crabmeat
  • Six ounces cooked shrimp that have been peeled and deveined 
  • Three or four large hard-boiled eggs that have a rough chop
  • Two cups diced celery
  • ½ small chopped onion
  • One cup mayonnaise
  • Three tablespoons chopped sweet pickle or pickle relish
  • One tablespoon vinegar
  • One tablespoon mustard
  • One teaspoon paprika
  • Salt
  • Pepper

What to do:

Use salty boiling water to cook the macaroni until it becomes tender. Drain and allow it to cool.

In a roomy bowl, combine the macaroni with the crabmeat, the shrimp, the chopped hard-boiled eggs, the chopped onion and the diced celery.

In a second bowl, stir together the mayonnaise and the chopped sweet pickle or pickle relish. Add the vinegar, mustard and paprika.

Pour the ingredients of the second bowl into the first bowl and toss. 

Add salt and pepper according to your taste.

Cover your seafood macaroni salad and allow it to chill for several hours in the refrigerator.   

Paula Deen’s Easy Macaroni Salad Recipe

When looking for enticing recipes for macaroni salad, you might try this version that womansday.com posted from one of America’s best-known cooks. 

Items you’ll need:

  • Two cups elbow macaroni
  • Four large eggs
  • Two scallions
  • One small green bell pepper
  • One roasted red pepper or jarred pimento
  • One stalk celery
  • ¼ cup reduced-fat sour cream
  • Three tablespoons fresh lemon juice
  • Two tablespoons mayonnaise
  • One tablespoon Dijon mustard
  • Kosher salt
  • Pepper

What to do:

Cook the pasta then drain.

Boil the eggs. When done, cover the pot and turn off heat. Allow eggs to remain in hot water for 12 minutes. Then cool the eggs under running cold water.

Mix the sour cream and mayonnaise along with the fresh lemon juice, mustard, ¼ teaspoon Kosher salt and ¼ teaspoon pepper.

Add the macaroni to the mixture and toss.

Peel the four hard-boiled eggs.

Grate one entire egg and the whites of the other three.

Add the grated eggs to the pasta.

Add the scallions, the bell pepper, the roasted red pepper or pimento and the celery.

Tip: 

Unlike most cooks, Deen doesn’t chill her macaroni salad in the refrigerator for hours. Instead, she serves it immediately.

She says that the salad has more flavor at room temperature.

Eat Your Macaroni Salad Responsibly

Please note, that if you and your guests aren’t going to eat the macaroni salad immediately… it should be refrigerated for reasons of food safety.

(Looking for other easy tailgate food recipes to add to your spread? Check out this post.)

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