I’ve always loved Macaroni Salad since I was a little kid, especially in the summer time, it’s the perfect side dish for any BBQ or picnic. This recipe is super simple to make and you can use ingredients that suit your tastes, everyone has their own take on making Macaroni Salad.
I really like to have ham and peas in my Macaroni Salad, it’s actually more like a light meal all on it’s own on a hot day.
This salad is best served chilled, making it perfect for hot summer days. To make sure it stays cool, especially during outdoor events, place the serving bowl in a larger bowl filled with ice. This helps maintain the ideal temperature and prevents the salad from spoiling.
When storing this salad, keep it in an airtight container in the refrigerator. It’s best to eat it within three to five days to ensure freshness. If the salad becomes dry after sitting in the fridge, a quick stir with a bit of extra mayonnaise can bring back the creamy consistency.
Macaroni Salad is a classic dish that holds a special place in my heart. It’s versatile, comforting, and always hits the spot.
What is Macaroni Salad?
Macaroni Salad is a popular dish often served at picnics and barbecues. It’s typically made from cooked elbow macaroni, combined with various ingredients like mayonnaise, vinegar, mustard, vegetables, and sometimes meat.
It’s customizable and allows for a variety of flavors and textures, according to individual preferences.
Ingredients
- Elbow macaroni
- Diced ham
- Mayonnaise
- Frozen peas
- Diced Vidalia onion
- Diced celery
- Dijon mustard
- Garlic powder
- Cayenne pepper
- Lemon juice
- Minced fresh parsley
How to make Macaroni Salad
Cook the macaroni according to the package directions.
Mix onion, celery, parsley, lemon juice, mustard, garlic powder, cayenne, diced ham, peas, and macaroni together in large bowl and let sit until flavors have combined, about 5 minutes.
Stir in mayonnaise and chill for at least 30 minutes.
Season with salt and pepper to taste. Serve.
Macaroni Salad should be refrigerated in airtight container for up to four days.
TOOLS FOR THIS RECIPE
(Amazon affiliate links)- These are the tools I use when making this recipe!
- GreenPan Sauce pan– GreenPan’s healthy non-stick coating make cooking a breeze and cleanup is even easier.
- Silicone Mixing Spoon–The perfect spoons to keep your nonstick pans scratch free.
- Pyrex glass mixing bowl – The Pyrex Glass Mixing Bowl is handy to store in the fridge and freezer when you need to freeze contents or keep them fresh.
Macaroni Salad
Ingredients
- 1 pound elbow macaroni
- ½ cup finely chopped Vidalia onion
- 1 celery rib minced
- ¼ cup minced fresh parsley
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- ⅛ teaspoon garlic powder
- Pinch cayenne pepper
- 2 cup mayonnaise
- 2 cup frozen peas
- 1 1/2 cup diced ham
Instructions
- Cook the macaroni according to the package directions.
- Mix onion, celery, parsley, lemon juice, mustard, garlic powder, cayenne, diced ham, peas, and macaroni together in large bowl and let sit until flavors have combined, about 5 minutes.
- Stir in mayonnaise and chill for at least 30 minutes.
- Season with salt and pepper to taste. Serve.
- Macaroni Salad should be refrigerated in airtight container for up to four days.
