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Easy Macaroni Salad

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So this past weekend my son needed to take a side dish to pass to a sports banquet. This macaroni salad is always a hit in our family and also whenever we take it to share with others.

The thing I think I love most about it, is that it uses simple ingredients that you most likely already have on hand, and you really can vary the recipe by adding in different vegetables that you may have on hand, too.

Although the way I have the recipe written only lists onion and celery as ingredients, I have also added in peppers, summer squash, zuchinni, tomatoes, and even avocado, too.

If you add a fair amount of additional veggies, just be sure to cut them small. Also, just add in a bit more of the dressing mixture or lessen the amount of pasta you use.

macaroni salad

I am not by any means a food blogger. But the recipes I share have to fit my criteria: they have to be fast, they have to be frugal, they have to contain ingredients that I most likely have on hand, they have to allow for some variance depending on what I may or may not have on hand, and they have to feed a larger crowd since I’ve got nine mouths to feed now. Of course, they also have to taste great, too.

This macaroni salad not only fits the bill on all accounts, it also gets better as leftovers, if there are any!

For this recipe you will need:

  • 1 box of elbow macaroni
  • 3 stalks of celery, finely diced
  • 1/2 medium onion, finely diced
  • 1 1/2 cups mayonnaise
  • 2 Tablespoons white vinegar
  • 3 Tablespoons dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried basil

Prepare pasta to desired softness, I still like mine just a bit firm. Meanwhile, dice vegetables and add to a large bowl. Then, add in remaining ingredients to form the sauce. When pasta has been cooked and drain, add to bowl and mix well. Refrigerate for at least two hours before serving.

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