Macaroni Salad (America's Test Kitchen) Recipe

Name: Macaroni Salad (America's Test Kitchen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb elbow macaroni; salt; 1 cup mayonnaise; 1 celery rib, chopped fine; 3 hard-boiled eggs, peeled and chopped fine; ¼ cup . minced sweet pickle; ¼ cup minced fresh parsley; ¼ cup fresh lemon juice; 3 tablespoons minced red onions; 2 teaspoons Dijon mustard; pepper

Servings: persons

1 lb elbow macaroni
salt
1 cup mayonnaise
1 celery rib, chopped fine
3 hard-boiled eggs, peeled and chopped fine
¼ cup . minced sweet pickle
¼ cup minced fresh parsley
¼ cup fresh lemon juice
3 tablespoons minced red onions
2 teaspoons Dijon mustard
pepper

1
Cook the macaroni in 4 quarts boiling water seasoned with 1 tablespoon salt, until thoroughly tender, 10-12 minutes.
2
Drain and rinse the macaroni under cold water until cool.
3
Shake out any excess water and spread evenly over paper towels to dry for about 3 minutes.
4
Cover the macaroni with another layer of paper towels and roll the macaroni around to blot away any remaining moisture.
5
Toss the macaroni with the remaining ingredients and season with salt and pepper to taste.
6
Cover and refrigerate at least 1 hour before serving.

535

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 11 ingredients. The key ingredients include: 1 lb elbow macaroni, salt, 1 cup mayonnaise, 1 celery rib, chopped fine, and more.

Yes, Macaroni Salad (America's Test Kitchen) 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 (America's Test Kitchen)

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