Macaroni Salad Recipe

Name: Macaroni Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces elbow macaroni; ¾ cup mayonnaise; ½ teaspoon salt; 3 tablespoons sweet pickle relish; 3 tablespoons sweet onions, finely chopped; ½ cup celery, thinly sliced; ¼ cup green bell pepper, finely chopped; 1 cup frozen baby peas, thawed; 4 large eggs, hard-boiled (peeled & chopped); salt and pepper

Servings: persons

8 ounces elbow macaroni
¾ cup mayonnaise
½ teaspoon salt
3 tablespoons sweet pickle relish
3 tablespoons sweet onions, finely chopped
½ cup celery, thinly sliced
¼ cup green bell pepper, finely chopped
1 cup frozen baby peas, thawed
4 large eggs, hard-boiled (peeled & chopped)
salt and pepper

1
Cook the macaroni according to the package directions.
2
Drain well, rinse, and cool.
3
Mix the mayo, salt, relish and onion in a small bowl.
4
Set aside.
5
Combine the macaroni, celery, bell pepper, and peas in a large bowl.
6
Add the mayo mixture and toss to coat.
7
Gently toss in the eggs.
8
Season to taste with salt and pepper.
9
Chill welll, about 2 hours.
10
TAste and adjust the seasonings before serving.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces elbow macaroni, ¾ cup mayonnaise, ½ teaspoon salt, 3 tablespoons sweet pickle relish, and more.

Yes, Macaroni Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Macaroni Salad

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