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Healthier Classic Macaroni Salad

Rated as 4.38 out of 5 Stars
880

"Making this salad with less sugar and whole wheat noodles makes it a healthy treat for the entire family."
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Ingredients

4 h 30 m servings 281
Original recipe yields 10 servings

Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Rinse under cold water and drain.
  2. Mix mayonnaise, vinegar, sugar, mustard, salt, and pepper together in a large bowl. Stir in onion, celery, green bell pepper, red bell pepper, carrot, pimentos, and macaroni. Refrigerate for at least 4 hours or overnight, before serving.

Footnotes

Nutrition Facts


Per Serving: 281 calories; 18 28.1 4.2 8 530 Full nutrition

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Reviews

Read all reviews 27
  1. 32 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Made with white shells, skipped the carrots and red pepper for a "white and green look" only. Substituted half or more greek yogurt for the mayonnaise and added 2 Tbl. dried tarragon. Tasty fo...

Most helpful critical review

Not a bad maccaroni salad. I used low fat mayo as I thought 18 grams of fat per serving was way too much for a "healthier"macaroni salad. I also added paprika. Brought this to a bbq.Not a great...

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Not a bad maccaroni salad. I used low fat mayo as I thought 18 grams of fat per serving was way too much for a "healthier"macaroni salad. I also added paprika. Brought this to a bbq.Not a great...

Made with white shells, skipped the carrots and red pepper for a "white and green look" only. Substituted half or more greek yogurt for the mayonnaise and added 2 Tbl. dried tarragon. Tasty fo...

I have made this very basic recipe for years, and have never added or needed to add either sugar or vinegar. The quality of your mayonnaise should be more than adequate for the recipe. Too much ...

So I adapted a little. I used best foods real mayo, used 3/4 tablespoon of yellow mustard 1/2 tablespoon gulden a spicy brown mustard and 1 tablespoon Bertman ball park mustard, and only used 3/...

Substituted corn and chopped red pepper for carrots and pimentos. Tasted great!

Way to sweet with all that sugar. I ruined it by adding sugar.

As a diabetic, I'm all about making healthier choices. So I omitted the sugar, the vinegar and reduced the Mayo to 1/2 cup making up the other 1/2 cup difference with poppyseed dressing.

I only used 3/4 cup of mayonnaise but added about 2 tablespoons of Italian dressing. I used less sugar, around 2 tablespoons, since the dressing has a little sweetness to it. I also added a crow...

Substituted Splenda for sugar. Substituted Hengstenberg Vinegar w herbs (white) for white vinegar. I did not have fresh peppers, but always keep frozen pepper strips and used them - a melange ...