Mom's Macaroni Salad
Macaroni Pasta Salad For A Crowd is an easy-to-make recipe that's ideal for potlucks, covered dish suppers or entertaining. This simple recipe with pasta, onions, celery and a creamy dressing is always the first to disappear on the buffet table!
Servings: 10 servings
Calories: 412kcal
Ingredients
- 1 pound uncooked elbow macaroni (1 box)
- 1 tablespoon salt
- 1 cup red onion - chopped
- 3 ribs celery - cleaned and chopped
- 1 ½ cups mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 2 tablespoons apple cider vinegar
- ¼ teaspoon garlic powder
- 2 tablespoons parsley - chopped
- 1 teaspoon Kosher salt
- 1 teaspoon fresh cracked pepper
Instructions
- Per instructions on pasta box, bring 4 quarts of water to a boil. Add 1 tablespoon of salt to water and add pasta. Cook 8-9 minutes for al dente tenderness. Drain pasta and rinse with cool water.
- To a large bowl, add pasta, red onion and celery. Set aside.
- In a small bowl or lidded jar, add mayonnaise, Dijon mustard, vinegar, garlic powder, salt and pepper. Mix together until creamy. Pour dressing over pasta and veggies. Mix gently making sure all pasta is coated with dressing. Sprinkle on parsley and taste, then adjust seasoning.
- Cover and store in the fridge until ready to serve.
Notes
Storage Tips
Keep leftover pasta salad in an airtight container in the fridge for 3 to 5 days. Before serving, give it a quick toss—some of the dressing may settle at the bottom. Mix-In Ideas for Extra Flavor
Veggies: Toss in diced red bell peppers, shredded carrots, cherry tomatoes, or blanched asparagus for color and crunch. A spoonful of sweet or dill pickles—or a little relish—adds a tasty tang. Add Protein: Make it more filling with grilled chicken, cooked shrimp, crispy bacon, tuna, or chopped hard-boiled eggs. Switch Up the Dressing: Traditional mayo is always a classic, but try it with my Creamy Vinaigrette or Green Goddess Dressing for a fresh and flavorful twist.
Keep leftover pasta salad in an airtight container in the fridge for 3 to 5 days. Before serving, give it a quick toss—some of the dressing may settle at the bottom. Mix-In Ideas for Extra Flavor
Veggies: Toss in diced red bell peppers, shredded carrots, cherry tomatoes, or blanched asparagus for color and crunch. A spoonful of sweet or dill pickles—or a little relish—adds a tasty tang. Add Protein: Make it more filling with grilled chicken, cooked shrimp, crispy bacon, tuna, or chopped hard-boiled eggs. Switch Up the Dressing: Traditional mayo is always a classic, but try it with my Creamy Vinaigrette or Green Goddess Dressing for a fresh and flavorful twist.
Nutrition
Serving: 1 | Calories: 412kcal | Carbohydrates: 37g | Protein: 7g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 1174mg | Potassium: 175mg | Fiber: 2g | Sugar: 3g | Vitamin A: 146IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg