jan's macaroni salad
(3 ratings)
This is my mom's recipe that I have tweaked. Everyone likes this. I get asked to bring it to parties and picnics.
Blue Ribbon Recipe
Macaroni salad is a must at summer cookouts. This version is made with simple ingredients and similar to what you'd pick up at a deli. There's enough crunch and flavor from all the fresh veggies. The pasta and veggies are coated in a sweet and creamy dressing that has the right amount of tang to balance the flavors. A little sweeter than most salads like this, it reminds us of a Hawaiian macaroni salad. The key to the dressing is using good mayonnaise.
— The Test Kitchen
@kitchencrew
(3 ratings)
yield
8 to 10
prep time
30 Min
method
Stove Top
Ingredients For jan's macaroni salad
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2 craw elbow macaroni, cooked
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1onion, chopped
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3/4 cchopped celery
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1/3 cgrated carrots
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3hard-boiled eggs, chopped
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1/4 cgreen pepper, chopped
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1/4 cdiced pimentos
- DRESSING
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1 cBest Foods/Hellmans mayonnaise
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1/4 cwhite vinegar
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2/3 csugar
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1/2 tspprepared, yellow mustard
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salt and pepper, to taste
How To Make jan's macaroni salad
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1Cook and cool the macaroni. Place in a mixing bowl. Add the chopped vegetables and eggs to the bowl.
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2Mix the macaroni and vegetables.
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3Mix the sauce in a separate bowl.
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4Add to the macaroni/vegetable mixture. Cover and chill.
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5Cooks note: Using all the sauce will make the salad very moist, but remember macaroni salad absorbs the dressing.
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