Grandma’s Macaroni Salad (Quick & Easy)

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Grandma’s macaroni salad is a classic dish that brings back fond memories. This quick and easy recipe lets you whip up a tasty side in just 10 minutes of prep time. You’ll love the creamy, tangy flavor and the perfect mix of crunchy veggies with tender pasta.

The recipe makes 10 servings, so it’s great for family gatherings or potlucks. With simple ingredients like elbow macaroni, celery, bell peppers, and a zesty dressing, you can create a crowd-pleasing salad that tastes just like grandma used to make. Chill it overnight for the best flavor, and get ready to enjoy a delicious taste of nostalgia!

Exact Ingredients List

Here’s everything you’ll need to make Grandma’s quick and easy macaroni salad:

Pasta and Veggies:

• 8 ounces elbow macaroni, cooked and drained
• 1 cup celery, chopped
• 1/2 cup green bell pepper, chopped
• 1/2 cup red bell pepper, chopped
• 1/3 cup onion, chopped

Dressing:

• 3/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon prepared mustard
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Make sure you have all these ingredients ready before you start cooking. The prep time is just 10 minutes, and this recipe makes 10 servings at 208 calories each.

Remember to cook and drain the macaroni first. Then chop your veggies while it cools. Mix the dressing ingredients in a separate bowl for the best results.

Instructions

Grab a large bowl and mix the cooked macaroni, celery, green and red bell peppers, and onion. Give it a good stir to combine all the veggies with the pasta.

In another bowl, whisk the mayonnaise, apple cider vinegar, mustard, sugar, salt, and pepper. This creates a creamy dressing for your salad.

Pour the dressing over the macaroni mixture. Use a big spoon to mix everything well. Make sure all the pasta and veggies are coated with the dressing.

Cover the bowl with plastic wrap and pop it in the fridge. Let it chill for at least 4 hours. If you can wait, leaving it overnight makes it even tastier.

Before you serve, give the salad a quick stir. This helps spread the flavors around. Now it’s ready to enjoy!

Remember, you can adjust the ingredients to your liking. Add more veggies or less mayo if you want. The recipe is flexible, so have fun with it!

Possible Substitutes List

You can easily swap out ingredients in Grandma’s Macaroni Salad to suit your taste or what you have on hand. Here are some ideas:

Pasta:

• Rotini
• Shells
• Bow-tie pasta

Veggies:

• Carrots instead of bell peppers
• Cucumber in place of celery
• Red onion instead of regular onion

Dressing:

• Greek yogurt for some of the mayo
• Dijon mustard instead of prepared mustard
• Honey in place of sugar

For a tangier flavor, try adding a splash of pickle juice. If you like a bit of crunch, toss in some chopped pickles or sliced almonds.

Remember to keep the proportions similar when making swaps. This will help maintain the right balance of flavors and textures in your macaroni salad.

How To Make It Diabetes-Friendly

To make this macaroni salad more diabetes-friendly, you can make a few simple swaps. Try using whole wheat macaroni instead of regular pasta. This will add more fiber and nutrients.

Cut back on the mayo by using half Greek yogurt and half light mayo. This lowers the fat and adds protein. You can also skip the sugar entirely or use a sugar substitute.

Here are some more tips:

• Add extra veggies like cucumber or cherry tomatoes
• Use less pasta and more vegetables
• Try a vinegar-based dressing instead of mayo
• Add some protein like diced chicken or tuna

Remember to watch your portion size too. Stick to about 1/2 cup per serving. You can also pair it with a lean protein and some extra veggies to make a balanced meal.

With these changes, you can still enjoy this tasty salad while keeping your blood sugar in check. Don’t forget to test your levels after eating to see how it affects you.

Tips, Tricks & Storing

For the best macaroni salad, cook your pasta just until al dente. Overcooked noodles can get mushy when mixed with the dressing. After cooking, rinse the pasta in cold water to stop the cooking process and cool it down quickly.

Chop your veggies into small, uniform pieces. This helps distribute flavors evenly and makes the salad easier to eat. For extra crunch, add some diced cucumber or carrots.

Don’t skimp on chilling time! The longer you let the salad sit in the fridge, the better the flavors will blend. Aim for at least 4 hours, but overnight is even better.

To keep your salad from drying out, cover it tightly with plastic wrap or store in an airtight container. If it seems dry when you’re ready to serve, mix in a little extra mayo or a splash of milk to refresh it.

You can make this salad up to 3 days ahead. Just give it a good stir before serving. For food safety, don’t leave the salad at room temperature for more than 2 hours.

Try adding some extras to change things up:

• Diced ham or bacon
• Shredded cheese
• Sliced olives
• Chopped hard-boiled eggs

Remember to taste and adjust seasonings before serving. A little extra salt or vinegar can really perk up the flavors!