Few things speak “summer” to me more than macaroni salad. It’s a great side for a picnic or even for your backyard cookout. It’s very much like potato salad, however, it’s easier as you don’t have to peel all those potatoes!

Who wants to stay in the kitchen all morning making a side item? With this recipe, you’ll be in and out in 45 minutes tops! Perfect . . . because wouldn’t you rather be outside enjoying your picnic or outside by the grill enjoying your guests? I know I would!

Try this recipe and let me know how you like it!

Bon appétit!

Macaroni Salad
Prep time
Cook time
Total time
Recipe type: Salads and Sides
Serves: 10 servings
  • 1 pound Elbow Macaroni Noodles
  • 2 Eggs boiled, peeled and chopped
  • 1 cup Mayonnaise
  • 4 tablespoon Sweet pickle finely chopped
  • 1 teaspoon Onion powder
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 tablespoons Yellow mustard
  1. Cook macaroni according to package directions. Drain. Boil and peel eggs. Place macaroni in a large bowl. Add mayonnaise, sweet pickles, onion powder, salt, pepper, and yellow mustard. Mix well. You may need to add more mayonnaise, depending on your preferences. Add chopped eggs. Lightly toss. Chill!
  2. Remember, if serving the next day, you will likely need to add more mayonnaise before serving because the noodles will soak up the mayonnaise as it sits.
Nutrition Information
Serving size: ½ cup Calories: 353 Fat: 10g Saturated fat: 2g Unsaturated fat: 5g Trans fat: 3g Carbohydrates: 61g Sugar: 4g Sodium: 1899mg Fiber: 1g Protein: 6g Cholesterol: 56mg


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