This is a recipe for a creamy macaroni salad combining mayonnaise and vinegar for that good old-fashioned sweet tangy flavor. This Classic Macaroni Salad has been in our family forever and if you’re looking for cold salad recipes, perfect for any picnic or pot luck.
Our good friends, Greg and Cauleen and their two boys Connor and Cameron are moving to Chicago. :::insert wail here. Greg is already there and working at his new position at MileNorth Hotel in Downtown Chicago.
With our days numbered for seeing our friends and neighbors on a regular basis, I invited Cauleen and the boys over for a casual Summer dinner.
How about this for a classic kid friendly dinner. Grilled Hebrew National Hot Dogs, (mustard only for me please), Classic Macaroni Salad and a wedge of watermelon. Sounds like Summer to me. For dessert we had banana splits and I’d like to report that no bananas were harmed in the eating of that dessert. The boys ate the cherries, the whipped cream, the three scoops of ice cream…and left the banana halves on the bottom of the bowl. Cracked me up. I was having so much fun that I failed to drag the camera out.
I’ve had this Classic Macaroni Salad recipe as long as I can remember, and it brings back so many Summertime pot luck and picnic memories from my childhood.
Using a traditional macaroni salad dressing of mayo, vinegar and mustard, this recipe is a Summer tradition at our house.
Classic Macaroni Salad Recipe
I hope you give this creamy macaroni salad recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating. Your feedback is valuable to me for developing future recipes. And if you have a favorite picnic pasta salad, let me know, I’d love to give it a try.
- 4 cups uncooked elbow macaroni
- 1 C . mayonnaise
- 1/4 C . white vinegar
- 1/3 C . organic sugar
- 2 1/2 T . yellow mustard
- 1 1/2 t . salt
- 1/2 t . pepper
- 1 large sweet onion chopped
- 2 large stalks celery thin sliced
- 1 bell pepper orange or green
- 1 medium carrot peeled and shredded
- 1 small jar pimentos drained
- Bring a large pot of salted water to a boil. Add the macaroni, and cook according to package directions.. Rinse under cold water and drain.
- In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni.
- Refrigerate for at least 4 hours before serving, but preferably overnight.