Classic Macaroni Salad
Cold Salad,  Easy,  Pasta

Classic Macaroni Salad

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Do you know why Yankee Doodle called his feathered hat “macaroni”? It was the 18th century way of saying “da bomb”. And now you know that. Cue the counting baker who falls down the stairs with his pies.

Do you know why I love pasta salad? Coz if I eat it in the kitchen my dog doesn’t know I’m eating anything and won’t come over and stare me down. Love him to pieces but holy canoli, dude. So yeah, a meal in peace is a rare and blissful thing.

Of course, pasta salad is also delicious and addictive. I recently read an article about pasta salad that said “pasta should be the star of the show”. It was a hoity toity website, needless to say. Pasta tastes like pasta, which is why we’ve invented thousands of different ways to smother it and wolf it down. Down it goes. Easy and fast…

I recently wanted pasta salad as a side dish, so I came up with a version of Classic Macaroni Salad with just the usual suspects for delicious ingredients. For a full meal pasta salad, try my Economical Chicken Club Pasta Salad.

Not that you can’t have macaroni salad as a meal. I just did. For breakfast. (Holds finger to your lips) Shhhhhhhhhhh…. just, no……

Classic Macaroni Salad

Plain and simple macaroni salad perfect for shoveling.
Prep Time8 mins
Cook Time12 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Keyword: elbows, macoroni salad, picnic
Servings: 10
Calories: 20000kcal
Author: Kenny MacKenzie

Ingredients

  • 1 lb elbow macaroni
  • 1 cup mayonnaise (Kraft olive oil type has less soybean oil)
  • 2 TB sour cream light is fine
  • 1 TB sugar
  • 3 TB apple cider vinegar
  • 1 1/2 TB dijon mustard
  • 2 stalks celery trimmed & diced finely
  • 1/2 small onion diced finely
  • 1 roasted red pepper diced
  • 1 tsp salt
  • 1 tsp black pepper
  • 3-4 sprigs fresh dill minced
  • 2-4 TBSP sweet or dill relish (otional)

Instructions

  • Place all ingredients in a large bowl and mash with potato masher. JUST KIDDING!!
  • Cook pasta according to instructions til al dente. Drain, rinse and place on a cookie sheet lined with parchment paper to dry/cool.
  • Meanwhile – make your dressing. Mix mayo, sour cream, vinegar, sugar, salt & pepper well. Relish goes in now, if using.
  • Add veggies (celery, onion & red pepper) and stir.
  • Add dill & stir. 
  • Add pasta and gently combine with wooden spoon til mixed. Taste and add more salt/pepper if needed. 
  • Chill & serve!

Notes

For less crunchy onions, soak them in one of the tablespoons of apple cider vinegar while you prepare the rest of the salad. Then just add both the onions and the vinegar to it all!

Music to cook by: Johnny Smith “Moonlight in Vermont”

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