Traditional Macaroni Salad

I’ve included some videos I found relevant and helpful. 😍

Traditional macaroni salad is a classic summer dish that’s perfect for picnics and barbecues. This recipe is easy to make and tastes great. You can whip up this creamy, tangy salad in just 35 minutes of prep and cooking time.

The key to a good macaroni salad is letting it chill for at least 2 hours before serving. This allows the flavors to blend and the pasta to soak up the dressing. You’ll love the mix of crunchy veggies and soft pasta in every bite.

Exact Ingredients List

Here’s what you’ll need to make this tasty macaroni salad:

• 3 cups uncooked elbow macaroni
• 1/2 medium red onion, finely diced (about 1 cup)
• 1 rib celery, finely diced (about 1/3 cup)
• 1/2 green bell pepper, finely diced (about 1/3 cup)
• 1 cup mayo (Duke’s is a good choice)
• 1 tablespoon yellow mustard
• 3 tablespoons white vinegar
• 1/2 teaspoon black pepper
• 2 teaspoons white sugar
• 1 teaspoon salt
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon onion powder

Don’t forget to grab some salt for the pasta water too! This recipe makes 8 servings and takes about 2 hours and 35 minutes total, including chilling time.

The prep work is quick – you’ll spend about 25 minutes getting everything ready. Cooking the pasta takes just 10 minutes. Then let it chill for at least 2 hours before serving.

Each serving has about 397 calories. It’s a perfect side dish for your next cookout or family dinner!

Instructions

Cook the elbow macaroni in salted water according to the package directions. When it’s done, drain it and rinse with cool water until the pasta is cold.

While the pasta cooks, dice your red onion, celery, and green bell pepper. Mix them in a bowl with the mayo, yellow mustard, white vinegar, black pepper, sugar, salt, garlic powder, and onion powder.

Put the cooled pasta in a large bowl. Add half of your dressing mix and toss it well to coat all the noodles. Cover both the pasta and the leftover dressing. Put them in the fridge for at least 2 hours.

When you’re ready to eat, take the salad out and add the rest of the dressing. Mix it up well. Taste it and add more salt and pepper if you want.

Your macaroni salad is now ready to serve! It’s great for picnics, barbecues, or as a side dish for any meal. Enjoy!

Possible Substitutes List

You can switch up this macaroni salad recipe with some easy swaps. Try these ideas:

Pasta:

• Rotini
• Shells
• Bow-tie pasta

Veggies:

• Carrots (shredded)
• Cucumber (diced)
• Cherry tomatoes (halved)

Dressing:

• Greek yogurt instead of mayo
• Dijon mustard for yellow mustard
• Apple cider vinegar for white vinegar

Extras:

• Diced ham
• Shredded cheddar cheese
• Chopped hard-boiled eggs

Feel free to mix and match these options. You can add your favorite veggies or proteins to make the salad your own. Just keep the amounts similar to the original recipe.

Remember to taste and adjust the seasoning if you make big changes. Your perfect macaroni salad is just a few swaps away!

How To Make It Diabetes-Friendly

To make this macaroni salad better for people with diabetes, you can try a few easy changes. Use whole wheat macaroni instead of regular pasta. This swap adds more fiber, which helps control blood sugar.

Cut the sugar in half or use a sugar substitute. You can also reduce the amount of mayo and add Greek yogurt. This lowers the fat and adds protein.

Try these amounts:

• 3 cups whole wheat macaroni
• 1/2 cup light mayo + 1/2 cup Greek yogurt
• 1 teaspoon sugar or sugar substitute

Add extra veggies like cucumber or tomatoes. They’re low in carbs and add nutrients. You can also toss in some diced hard-boiled eggs for protein.

Cook the pasta until it’s firm (al dente). This lowers its glycemic index. Let the salad chill before eating. Cold pasta has a lower impact on blood sugar than hot pasta.

Remember to watch your portion size. A smaller serving helps keep carbs in check. Pair your salad with lean protein like grilled chicken for a balanced meal.

Tips, Tricks & Storing

For the best macaroni salad, cook your pasta until it’s just tender. Overcooking can make it mushy. After cooking, rinse the pasta with cold water to stop the cooking process and cool it quickly.

Chop your veggies finely so they mix well with the macaroni. This helps spread the flavors throughout the salad. You can add other vegetables like carrots or peas if you like.

Make your salad ahead of time. The flavors blend better when it sits in the fridge for a few hours or overnight. Save some dressing to add just before serving to keep it creamy.

To store, put your macaroni salad in an airtight container. It will stay fresh in the fridge for 3-5 days. Don’t leave it out at room temperature for more than 2 hours.

If your salad seems dry after storing, mix in a little extra mayo or milk to make it creamy again. Taste and adjust the seasonings before serving.

For a twist, try adding some diced ham or crumbled bacon. You can also sprinkle some paprika on top for extra color and flavor.