Ingredients
Scale
- 1 lb elbow macaroni
- 2 stalks celery, chopped
- 1/4 cup red onion, chopped
- 1/4 cup shredded carrots
- 1/4 cup peas
- 1/4 cup bell peppers (red, green, or yellow), chopped
- 1 cup chopped ham (or chopped bacon)
- 1/2 cup shredded sharp cheddar cheese
- 3 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 1/4 cup distilled vinegar
- 1/3 cup granulated sugar
- 2 tablespoons yellow mustard
- 1 tablespoon sweet relish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Boil a large pot of water, add macaroni, and cook for about 8 minutes until al dente.
- Drain pasta and rinse under cold water to cool it.
- In a large bowl, combine cooled macaroni with chopped vegetables, ham, cheese, and eggs.
- In a separate bowl, whisk together dressing ingredients until smooth.
- Pour dressing over salad and mix gently to coat all ingredients.
- Cover and refrigerate for at least an hour before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Chill macaroni salad overnight for enhanced flavor.
Adjust mayonnaise based on desired creaminess.
Customize with favorite veggies or proteins as desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 10
- Cholesterol: 100