Focused recipe
Easy Classic Macaroni Salad
Quick, easy, and delicious macaroni salad fit for any occasion.
American Updated 11/3/2019
Ingredients
Measured from the catalog payload.
- 2 1/4 cups elbow macaroni
- 3 pieces hard-boiled eggs peeled and cubed
- 2 stalks celery chopped
- 1 piece bell pepper chopped
- 3/4 cup frozen green peas
- 4 ounces cheddar cheese cubed
- 1 piece red onion chopped
- 1 tablespoon fresh parsley chopped
- 1 cup mayonnaise
- 1 tablespoon dijon mustard
- 2 tablespoons sweet pickle relish
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
6 cooking steps
- Boil 5 cups water in a cooking pot. Add 1/2 teaspoon salt. Put elbow macaroni into the pot, stir and boil according to package instructions. Add the frozen green peas 1 1/2 minutes before the suggested time of boiling as indicated in the package. Drain water and set cooked macaroni and peas aside.
- Prepare the salad dressing. Place Lady's Choice Mayonnaise in a large bowl. Add remaining dressing ingredients. Mix well.
- In a large bowl, combine macaroni, peas, and all remaining salad ingredients. Toss until ingredients are distributed.
- Add salad dressing. Continue to toss until well blended.
- Refrigerate for 1 hour.
- Serve. Share and enjoy!
Catalog details
Useful for browsing and sync.
Macaroni Salad chicken macaroni salad, easy mac salad, weekend salad Public recipe Revision 1
Recipe notes
- Best served chilled
- Can be made up to 2 days ahead
Storage notes
- Refrigerate in an airtight container for up to 3 days