All-American Macaroni Salad Recipe

This summer I have been craving all the classics…

baked beans, cole slaw, corn-on-the-cob and of course macaroni salad!  No summer is really complete without a taste of this cool, creamy, crunchy, tangy, touch-of-sweet pasta salad.  Mine is filled with lots of finely chopped veggies and dressed with a light creamy dressing.  I like to make this ahead, so it's nice and chilled and the flavors have had a chance to get to know each other really well.  While it's chilling it tends to absorb the dressing which makes it very flavorful, but can leave it a little drier than I'd like, so I reserve some dressing to stir in right before serving - mmm perfect summer yumminess!   

All-American Macaroni Salad:

All-American Macaroni Salad Recipe:

Christina Verrelli - epicuricloud

Serves 12+


1-pound elbow macaroni (I used Barilla, I like the ridges on the macaroni )


1/2 cup red onion, finely chopped

4-ounce jar chopped pimientos, drained

2.25-ounce can black olives, drained & finely chopped

1/2 cup dill pickle, finely chopped

3/4 cup celery, finely chopped

1/4 cup chives, snipped 1/4" pieces

1/4 cup flat-leaf parsley, finely chopped


1 1/4 cup light mayonnaise (I used Hellmann's Light)

1/4 cup cider vinegar

2 tablespoons sugar

2 tablespoons juice from dill pickle jar

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper (more to taste)

1/2 cup milk


Cook macaroni in salted water (I use about 3 tablespoons kosher salt in a large pot of water).  Cook a minute less than the package says, drain and rinse to cool.

In a large bowl, stir together the veggies and macaroni.

In a medium bowl, whisk together the dressing, reserve 3/4 cup, refrigerate until ready to serve.  Stir the remaining dressing into the macaroni.  Cover and chill macaroni salad 2 hours or overnight.  Stir in reserved dressing when ready to serve.

Printable Recipe Link: All-American Macaroni Salad

Thanks for spending some time in the cloud with me.  I hope you enjoy the recipe!

Tina ( :