Macaroni Salad (eggs optional)

5 from 2 votes

OG Classic Macaroni Salad is an oldie but goodie backyard party food. Make this elbow mac with crisp celery and sliced black olives. You'll always want to have olives available to make this salad again and again. This mac salad is eggs optional. See recipe and macaroni noodle tips.

Prep Time10

Cook Time12

Cool Time20

Total Time42

Course: Side Dish

Cuisine: American, Mexican-American

Diet: Vegetarian

Keyword: ensalada de coditos, mac salad, macaroni salad, macaroni salad ingredients, macaroni salad with ham, potluck pasta salad

Servings: people

Calories: 293kcal

Author: Erika Garibay - LQC Recipes

Equipment

food safe storage with lid
Chopping board
Knife for dicing
spoon or small spatula

Ingredients

4 cups dry pasta cooked equals about 7.5 cooked cups.
2 cup celery small diced, see photos!
4 whole eggs hard boiled.
3/4 cup mayonnaise or up to 1 cup for creamier.
1 tbsp mustard yellow or spicy yellow as substitute.
1/4 tsp salt if pasta water was not salted.
1/2 tbsp pepper
6 ounces black sliced olives *Drained from liquid.*
1 tbsp green onion finely diced.
1 tsp olive oil for boiling water entirely optional!

Instructions

How to make the Macaroni Salad

Cook pasta as directed on package. Should only take about 12-15 minutes depending on the type of pasta you use.
If adding eggs. Cook eggs until hard boiled in small pot separately. Once cooked, place eggs in small bowl with cold water to cool for 15 minutes. Peel and chop once cool.
Drain pasta from all water, let cool in a large tray or mixing bowl for at least 15 minutes.
Combine all ingredients (noodle, eggs [optional], celery, olives, mayo, mustard, pepper) in large bowl and evenly spread the mayonnaise over the top of the pasta with a spatula. Then, fold all ingredients until well coated.

Notes

Recipe yield: about 8 cups classic macaroni salad.
Storage: Properly stored and covered Macaroni Salad is best eaten within 3-4 days for freshness. It will last up to 6-7 days in the refrigerator.
This recipe was made with pasta cooked and cooled.
Reserve pasta water if you need it. It stretches the mayo used in the recipe without dilution of the flavor.
If boiling elbows fresh, allow the macaroni pasta to cool down in a large tray (spread out helps cool faster). This is an essential step before combining and mixing macaroni with remainder of recipe ingredients.
Important Pasta + Mayo Note: If you don't allow pasta to cool and add mayo, the heat of your pasta will melt the mayonnaise away. You'll keep wasting mayo trying to reach a creamy texture. Please be patient and let pasta cool before adding mayo for best tasting and looking macaroni salad result.
If adding egg, it's up to you if you want eggs completely chopped or some saved as large sliced rounds on the top.
Use any celery leaves as a decorative touch to your party dish.
For gluten free version, swap the elbow macaroni with your favorite GF option. If it's a lentil noodle, you'll want to ensure you don't overcook it.

See the full post on the website for all tips and ideas related to Classic Macaroni Salad at LatinasQueComen.com. Enjoy the flavor!

Nutrition