Author: Susanne at dishwithme.com
Photography: Susanne at dishwithme.com
Classic Macaroni Salad…this is a summer staple, right? I think so. It’s perfect for a potluck, family reunion, book club meeting, you name it.
This simple recipe is made with ingredients you likely already have on hand. There are a variety of different recipes out there, but this one kind of sticks to the basics. Of course, you are free to add, or take away, whatever you like, but, to me, classic is the way to go with this one.
This salad is excellent alongside many summer favorites, like, barbeque (like my grilled babyback ribs), anything grilled, sandwiches (especially my Amazing California Chicken Sandwich), ect… It is always a hit!
HELPFUL HINTS FOR CLASSIC MACARONI SALAD
I often add my eggs to the water that I am using to cook my pasta and cook them at the same time.
Both, the macaroni and the boiled eggs can be cooked ahead of time, even a day or two, if that fits your timeframe. If the pasta and eggs are already cooked, when it comes time to throw this bad boy together, there really isn’t any cooking to do.
I like the taste of celery, but I don’t want huge chunks of it in this salad, so I cut each rib, or stalk, in half lengthwise and then cut each of those pieces in half lengthwise again, so that you end up with 4 long pieces and then I chop.
The ditalini and boiled eggs can be cooked ahead of time.
GROCERY LIST
- Ditalini or shell pasta
- Yellow or red onion
- Green bell pepper
- Celery
- Boiled eggs
- Mayonnaise – I use Dukes
- Dijon mustard
- Apple cider vinegar
- Dill pickle juice
- Celery seed
- Dill weed
- Dried parsley
- Granulated onion powder
- Granulated garlic powder
- Cavender’s Greek seasoning
- Sugar
- Kosher salt
- Freshly ground black pepper
LINKS TO OTHER RECIPES
THE AMAZING CALIFORNIA CHICKEN SANDWICH
SUPER EASY CATALINA CHICKEN BREASTS
GRILLED BABY BACK RIBS make with my RIB RUB
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LINKS TO PRODUCTS USED
A large pot will be needed to cook the pasta/macaroni.
You will need a sharp knife for all the chopping.
Spatulas are something that always comes in handy.
I use Cavender’s seasoning in so many different recipes. If you have trouble finding it, click here to find it on Amazon.
CLASSIC MACARONI SALAD
Equipment
- Large Pot for cooking macaroni
- Large bowl for combining everything
Ingredients
- 16 ounces Ditalini or shell pasta Prepared per package instructions
- 1 Red onion diced
- 1 Bell pepper color of your choice, diced
- 2 ribs Celery strings removed, diced
- 4 Boiled eggs chopped
- 1 cup Mayonnaise
- Tablespoon Dijon mustard
- 1 Tablespoon Apple cider vinegar
- 3 Tablespoons Dill pickle juice
- 1/2 teaspoon Celery seed
- 1 teaspoon Dill weed
- 1 teaspoon Dried parsley
- 1 teaspoon Granulated onion powder
- 1 teaspoon Granulated garlic powder
- 1/2 teaspoon Cavender's Greek seasoning
- 2 teaspoons Granulated sugar
- 1 teaspoon Kosher salt
- 25 grinds Freshly ground black pepper
Instructions
- Cook pasta per package instructions. Drain in colander, rinse in cold water until pasta is cool.
- Chop veggies and boiled eggs.
- In a bowl, add mayo, Dijon, pickle juice, vinegar and all seasonings. Mix until well combined.
- In a large bowl, combine ditalini, veggies, boiled eggs and mayo/seasoning mixture. Mix until all ingredients are well combined. Chill and store in the refrigerator for 4 to 5 days.