Macaroni Salad
This macaroni salad recipe features cooked pasta and crisp vegetables like celery and onion, all tossed in a creamy mayonnaise-based dressing. It is sweetened slightly with sugar and enriched with a tang of vinegar, making it a perfect balance of creamy and refreshing. Ideal for picnics or as a side dish at barbecues.
Servings 12 servings
Calories 326kcal
Equipment
Ingredients
- 2 cups mayonnaise
- 1 medium onion chopped
- 1 cup diced celery
- 1 cup sugar
- 1 cup cold water
- ½ cup white vinegar
- 2 cloves garlic minced
- 1 (16 oz) box radiatore pasta, cook and drain
- Garnish: chopped hard boiled eggs chopped
- fresh parsley (I used dry)
Instructions
- In a large bowl, combine mayonnaise, onion, celery, sugar, water, vinegar, and garlic. Add pasta, stirring to combine well. (there is also a note on the recipe that says: Mixture will be very soupy at first, but thicken as it chills.)
- Cover, and chill overnight. (I gave mine a mix in the morning.) Garnish with hard boiled egg and fresh parsley if desired. Serves 12-16.
Nutrition
Serving: 1 serving | Calories: 326kcal | Carbohydrates: 18g | Protein: 1g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 245mg | Potassium: 45mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.1mg