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Macaroni Salad

Macaroni Salad

This simple Macaroni Salad Recipe is delicious and can be made in 15 minutes! It's the perfect creamy, crunchy, fresh and cold summer salad.
Course Lunch, Side Dish
Cuisine American
Keyword macaroni salad, macaroni salad recipe, pasta salad, summer salad
Prep Time 20 minutes
Cook Time 8 minutes
Refrigeration 1 hour
Total Time 1 hour 28 minutes
Servings 6 servings
Calories 295kcal
Author Lauren's Latest


  • 1/2 lb. elbow macaroni such as barilla
  • 3/4 cup carrot diced
  • 3/4 cup celery diced
  • 1/2 cup red onion diced (or yellow onion)
  • 1/2 cup yellow pepper diced (optional)
  • 1/3 cup dill pickle diced
  • 1/4 cup black olives diced
  • 1/2 cup real mayonnaise heaping 1/2 cup
  • 2 tablespoons white vinegar
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • salt & pepper to taste


  • Bring large pot of water to boil. Salt water generously and pour in pasta. Stir and cook 7-10 minutes or until al dente. While pasta is cooking chop all your veggies. Drain pasta and rinse under cold water until cold. Pour into large bowl and top with chopped veggies. 
  • Stir in mayonnaise, vinegar, and seasonings until everything is well coated. If it doesn't seem like there's enough mayonnaise to go around, add in a splash of water or a little more mayonnaise. Refrigerate macaroni salad until ready to serve.


Calories: 295kcal | Carbohydrates: 32g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 300mg | Potassium: 221mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2805IU | Vitamin C: 25.1mg | Calcium: 33mg | Iron: 0.8mg