Classic Macaroni Salad
This classic macaroni salad has hard-boiled eggs, cubes of sharp cheddar, and green peas folded into tender elbow macaroni.
Servings: 8 people
Calories: 374kcal
Cost: $
Equipment
- 1 Cooking pot For boiling the macaroni in salted water
- 1 Colander Lets the macaroni and peas drain fully before mixing
- 1 Large mixing bowl Wide enough to toss the salad gently in a few strokes
- 1 Rubber Spatula Folds the salad without breaking the egg and cheese pieces
Ingredients
- 8 ounces elbow macaroni
- 2 pieces hard-boiled eggs peeled and chopped
- 4 ounces sharp cheddar cheese cut into small cubes
- 1/2 cup frozen green peas
- 1/2 cup celery finely chopped
- 1/2 cup red bell pepper finely chopped
- 1/3 cup red onion finely chopped
- 1 tablespoon fresh parsley chopped
Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons sweet pickle relish
- 1 tablespoon sweet pickle juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Bring a pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until tender but not mushy.8 ounces elbow macaroni
- Add the frozen green peas during the last minute of cooking. Drain the macaroni and peas, then rinse them under cold running water until cool. Drain well and let them sit in the colander for a few minutes so excess water does not get into the dressing.8 ounces elbow macaroni, 1/2 cup frozen green peas
- Combine the mayonnaise, Dijon mustard, sweet pickle relish, pickle juice, salt, and ground black pepper in a large bowl. Stir until well blended.1 cup mayonnaise, 1 tablespoon Dijon mustard, 2 tablespoons sweet pickle relish, 1 tablespoon sweet pickle juice, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
- Add the cooled macaroni and peas, celery, bell pepper, red onion, cheddar cheese, hard-boiled eggs, and parsley to the bowl.8 ounces elbow macaroni, 1/2 cup frozen green peas, 1/2 cup celery, 1/2 cup red bell pepper, 1/3 cup red onion, 4 ounces sharp cheddar cheese, 2 pieces hard-boiled eggs, 1 tablespoon fresh parsley
- Gently toss everything together until the macaroni and the other ingredients are evenly coated with the dressing. Mix gently so the eggs and cheese keep their shape.
- Cover the bowl and refrigerate for at least 1 hour.
- Stir gently before serving. Taste and add more salt or black pepper if needed. Serve cold.1/2 teaspoon salt, 1/4 teaspoon ground black pepper
Video
Notes
Make ahead – Mix the salad a day in advance and keep it covered in the refrigerator. An overnight chill gives the relish and Dijon time to season the macaroni all the way through.
Dressing refresh – The macaroni keeps absorbing dressing as it sits. Fold in 2 to 3 tablespoons of mayonnaise right before serving to bring the creamy texture back.
Scaling for a crowd – The recipe doubles cleanly. Use a wide, shallow bowl so you can turn the salad over from the bottom and coat everything with only a few strokes.
Serving cold – For an outdoor table, nest the serving bowl inside a larger bowl of ice. The salad stays cold and firm through the meal.
Nutrition
Calories: 374kcal | Carbohydrates: 26g | Protein: 8g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 503mg | Potassium: 155mg | Fiber: 2g | Sugar: 3g | Vitamin A: 640IU | Vitamin C: 17mg | Calcium: 118mg | Iron: 1mg