Classic Macaroni Salad
"This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon ground black pepper
- 1 large onion chopped
- 2/3 cup white sugar
- 1/4 cup distilled white vinegar
- 1 cup mayonnaise
- 1 1/2 teaspoons salt
- 2 stalks celery chopped
- 4 cups uncooked elbow macaroni
- 2 1/2 tablespoons prepared yellow mustard
- 1 green bell pepper seeded and chopped
- 1/4 cup grated carrot (optional)
- 2 tablespoons chopped pimento peppers (optional)
- Carbohydrate 45.0549785501069 g
- Cholesterol 8.40000000710095 mg
- Fat 8.74835400697997 g
- Fiber 2.22512502873854 g
- Protein 6.14870750045421 g
- Saturated Fat 1.34457900103329 g
- Serving Size 1 1 serving (123g)
- Sodium 247.516302268253 mg
- Sugar 42.8298535213684 g
- Trans Fat 6.92692250567424 g
- Calories 285 calories
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
