Rating: 4.5 stars
69 Ratings
  • 5 star values: 47
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

I remember my mom making the best macaroni salad when I was a kid. I wanted to make mine similar to hers, but added a few things I like, such as pimiento, vinegar, and a gherkin for a little tartness to balance out the sweetness. My husband, who doesn't really like pasta salads, loves this!

Recipe Summary

cook:
10 mins
additional:
2 hrs
total:
2 hrs 25 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes, or until al dente. Drain and rinse under cold water.

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  • In a large bowl, mix the macaroni, celery, sweet onion, pimentos, and pickle. In a separate bowl, mix the creamy salad dressing, mustard, vinegar, sugar, and salt. Stir dressing into the macaroni mixture. Fold in the eggs. Chill in the refrigerator at least 2 hours before serving.

Nutrition Facts

336 calories; protein 9.1g; carbohydrates 47g; fat 11.8g; cholesterol 116mg; sodium 761.3mg. Full Nutrition
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