Magnificent Macaroni Salad

The Magnificent Macaroni Salad is a vibrant and flavorful dish, perfect for picnics, potlucks, or as a delightful side. This salad begins with its base, the macaroni pasta, cooked al dente to ensure it holds its shape and texture amidst the other ingredients. The pasta is then cooled and tossed with a variety of colorful vegetables – crisp bell peppers in red and green, adding a sweet and slightly tangy flavor, juicy cherry tomatoes halved for a pop of color and freshness, and crunchy celery for a nice textural contrast. Finely diced red onions are also added, providing a sharp, aromatic lift that balances the salad’s flavors.

The salad is enriched with proteins such as diced ham and hard-boiled eggs, making it more substantial. The ham offers a savory, slightly smoky flavor, while the eggs contribute a creamy, rich element. For an added twist, some versions include sweet peas or shredded carrots, enhancing the salad’s sweetness and texture.

Dressing the salad is a creamy concoction, typically a blend of mayonnaise and mustard, seasoned with salt, pepper, and a hint of sugar to round off the flavors. Some variations might include a splash of apple cider vinegar or lemon juice for a tangy note, and a sprinkle of fresh herbs like dill or parsley for a burst of freshness.

Once mixed, the salad is chilled in the refrigerator, allowing the flavors to meld beautifully. The result is a harmonious blend of textures and tastes – creamy, crunchy, sweet, and savory. Each forkful offers a little bit of everything, making the Magnificent Macaroni Salad a delightful and satisfying dish that appeals to a wide range of palates. It’s a classic dish that’s both comforting and refreshing, making it a versatile choice for any gathering or meal.


3 cups elbow macaroni
1 ½ cups mayonnaise
(⅓) large onion, minced
¼ cup chopped fresh parsley
2 tbsp prepared yellow mustard
2 tsp rice vinegar
(1) tsp white sugar, or more to taste
¾ tsp celery seed
½ tsp salt
(3) hard-cooked eggs, chopped


1. Take a big, lightly salted pot of water to a boil. Cook the elbow macaroni for 8 minutes in the boiling water, stirring occasionally until cooked through, but firm to the bite.

2. Rinse the macaroni in the cold water until cool, then drain.

3. In a bowl, stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt; then, add and stir macaroni and eggs to coat.

4. Let it chill for 30 minutes in the refrigerator before serving.


1. Don’t overcook or it gets mushy bits that don’t stand up with the other ingredients. Cook, it al denté as your favorite Italian pasta will, and when it chills, the macaroni will become rigid. The ideal bite can be ensured by observing your cooking time and cooking to the directions of the box. And, to be sure, when your cooking time comes to an end, taste checks every minute or so.

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