Today I have a great traditional favorite for you: Fresh Macaroni Salad. With Memorial Day fast approaching and all the summer backyard BBQs you likely have planned I wanted to throw this out there for you to add to your potluck arsenal.
This fresh macaroni salad is super simple to make and you can whip up a big batch in under 30 minutes. You can serve immediately but it’s best chilled for several hours. Also, you can add a meat of your choice on this one. If you have some leftover ham, feel free to toss it in. This will make it a little more substantial if you need more of a main dish.
One reason I love this one is because it’s creamy and light. I hate macaroni salad that is globby. This recipe is perfect. I also love the sweet tanginess of the pickle relish. It gives the salad a really nice flavor. If you don’t like a real vinegar-y salad, feel free to cut back on the vinegar in this recipe. If you’d like some additional color, sometimes I add some diced roasted red pepper.
- 2 cups Elbow Macaroni, uncooked
- 1 cup Celery, chopped
- 1 small Sweet Onion, chopped
- 2 Tablespoons Sweet Pickle Relish
- ¾ cup Mayo or Miracle Whip
- 2 Tablespoons Mustard
- 3 Tablespoons Apple Cider Vinegar
- ⅓ cup Sugar
- 1 teaspoon Salt
- 2-3 Hard Boiled Eggs, diced into small pieces
- Place the macaroni noodles on the stove with water and cook until al dente.
- While the noodles are cooking, in a large bowl, mix together the chopped celery, onion, relish, mayo, mustard, vinegar, sugar, salt, and egg. Stir several times until the sugar dissolves into the mixture.
- Remove the noodles from the stove and rinse with cold water until the pasta is cooled. Add the noodles into the bowl of salad dressing, Stir and coat the noodles well with the dressing.
- Refrigerate the mixture for several hours before serving so that the pasta can soak up the flavors. Serve cold.
Looking for more yummy ideas for your next picnic? Be sure you are Following me on Pinterest and check out my Comfort Foods board for more classic favorites!