-
-
My review
Macaroni Salad
Linda
"This recipe is easily multiplied for a crowd. Everyone in my family asks me to bring this to our functions. I even make it for weddings. Sometimes I use a mixture of different kinds of pasta, especially if I only have a little of this kind or that. Depending on what type of macaroni used, more dressing may be required. The recipe calls for red onion, but sweet onion is great, too."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 689 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Cook pasta in a large pot of boiling water until al dente. Drain; rinse with cold water. Set aside.
- Meanwhile, place eggs in a saucepan, and fill with enough cold water to cover eggs completely by about 1 inch. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 20 minutes. Immediately remove from hot water and cool in an ice water bath. When cool enough to handle, peel and chop eggs.
- In a medium bowl, mix together mayonnaise, sour cream, dry mustard, sweet pickle juice, and celery seed. Season with salt and black pepper.
- In a large bowl, combine drained pasta, celery, onion, olives, sweet pickles, carrots, green pepper, and chopped eggs. Stir in dressing, and mix well. Refrigerate before serving.
Nutrition Facts
Per Serving: 689 calories; 40.3 g fat; 66.7 g carbohydrates; 16.2 g protein; 146 mg cholesterol; 1120 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 130162 Ratings
-
-
-
-
-
Most helpful positive review
2/13/2003
I made this for a cover dish dinner, and it did NOT last. Everyone remarked about the flavor and how creamy it was. It is so good. I did change just a couple of things. One, I left out the o...
Most helpful critical review
2/5/2005
I followed the recipe exactly. It was terrible. I made if for a super bowl party and was very disappointed. Man, I can't believe all the good reviews on this - I was expecting something worth wh...
Most helpful
Most positive
Least positive
Newest
2/13/2003
I made this for a cover dish dinner, and it did NOT last. Everyone remarked about the flavor and how creamy it was. It is so good. I did change just a couple of things. One, I left out the o...
5/30/2000
I made this over the holiday weekend for my family and it was a hit. The only thing I did differently was I chopped the carrot and added sweet pickle relish instead of the chopped pickles. I wil...
8/21/2001
This is a very good recipe. Multiplied it many times and made it for my daughter's wedding reception, and I received many compliments. My only question would be about the number of servings. Thi...
8/26/2005
I can't rate this yet because I didn't like what I did. I used large elbow macaroni (that was all I had) and it was much too starchy. I nearly doubled the wet ingredients and still a little dr...
7/1/2003
!!!We really love this recipe. It does make a HUGE amount, and the dressing should be at LEAST doubled. We leave out celery and add thawed sweet peas and cheese. Great for cookouts. We've ma...
11/26/2004
I made this with all the ingredients except the olives and bell peppers ('cause my wife doesn't care for them). I did make more of the dressing (about one and one half times more). I only had on...
6/22/2002
I used 1/2 cup mayo and 1/2 cup sour cream, and the dressing was great. I didn't add the carrots but added fresh diced tomatoes before serving. Used lemon juice in place of pickle juice for a ...
8/6/2000
This is the best recipe I found for macaroni salad. My hubby even said it's as good as his mother's! :) It makes a lot of food. I used sweet relish instead of pickles & I used pimentos instead ...
1/16/2003
Great recipe Linda! I used salad macaroni, left out the olives and cut the celery seed to 1T. Wonderul! The flavors meld nicely together. Oh yeah...I also used Dijon mustard instead of ground an...