Classic Macaroni Salad
107
- Prep Time15 min
- Total Time25 min
- Makes12 servings
Celery adds crunch and pimento peppers add kick to this crowd-pleasing pasta salad.
Ingredients
4 cups elbow macaroni pasta
1 small onion, finely diced
1/2 cup cider vinegar
3 tbsp granulated sugar
1 1/2 tsp salt
3 stalks celery, finely diced
1 225-mL jar chopped pimento peppers, drained
1 1/4 cups mayonnaise
3/4 tsp pepper
Instructions
COOL pasta following package directions. Drain and rinse under cold water.
STIR onion, vinegar, sugar and salt in a large bowl. Let stand for 10 min to pickle. Add celery, pimentos, mayo and pepper. Stir in macaroni until combined.
SERVE right away or cover and refrigerate until cold, about 1 hr.
Variation: Add 1 1/2 cups of finely cubed cheddar for a cheeky twist on mac and cheese.
Nutrition (per serving)
Calories 322, Protein 6g, Carbohydrates 32g, Fat 19g, Fibre 2g, Sodium 539mg.
Excellent source of folate.
Find more pasta salad recipes, plus food scientist Jennifer Pallian's simple trick for perfect pasta salad.
Get more of our best simple barbecue side salad recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.