The Ultimate Macaroni Salad

    (134)
    40 min

    This is a delicious vegetarian pasta that's a cinch to make. Macaroni is tossed with onion, roasted red peppers, dill pickles, green peppers, cheese, olives and eggs in a mayonnaise dressing. Any leftovers can be popped into packed lunches.


    132 people made this

    Ingredients
    Makes: 8 - 10 servings

    • 450g macaroni pasta
    • 1 tablespoon cider vinegar
    • 250g mayonnaise
    • 75g chopped onion
    • 75g sliced roasted red peppers, drained
    • 75g chopped dill pickles
    • 75g chopped green pepper
    • 6 slices cheese, such as Kraft singles, cut into 1.25cm pieces
    • 125g pitted olives
    • 4 hard-boiled eggs, chopped
    • salt and ground black pepper to taste

    Method
    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Cook the macaroni in a large pot of lightly salted boiling water until tender, 6-8 minutes depending on size. Drain and set aside.
    2. Stir the vinegar and mayonnaise together in a bowl until thoroughly blended.
    3. Combine the cooked macaroni, onions, roasted red peppers, pickles, peppers, cheese, olives and eggs in a large bowl. Add the mayonnaise mixture and toss gently to coat ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve.
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    Reviews & ratings
    Average global rating:
    (134)

    Reviews in English (108)

    by
    69

    Wow. This is great. A trick I use for pasta and potato salads is to double the dressing and put 1/2 on when first made and then let the salad sit in the fridge so the flavors "marry". Then add some of the left over dressing right before you serve and when you want to eat the leftovers. Of course in this case there will probably be no leftovers as this salad is so good.  -  27 May 2004  (Review from Allrecipes US | Canada)

    by
    46

    Well Jim, I have to say this is pretty darn good. I doctored it up a little bit though. Used 1/2 the pasta, 5 hardboiled eggs (since they were about to reach their pull date) a little green onion for color, some sweet relish, paprika, and celery salt, and I added a little extra mayo (light of course!) per others suggestions as well as a bit of sour cream. Took out the green peppers. Even with half the pasta it made about 8 cups of salad, which is perfect for us. This one goes in the recipe box. Thanks for sharing!  -  01 Jun 2003  (Review from Allrecipes US | Canada)

    by
    29

    I also thought this was a little dry-definitely needs more mayonnaise.  -  15 Jan 2002  (Review from Allrecipes US | Canada)

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