Old Fashioned Elbow Macaroni Salad

I remember the good old fashioned elbow macaroni salad we used to make years ago. It used to be on the Prince Elbow Macaroni box. Soimple but elicious. I haven’t made this in years, and it’s about time for a comeback!

I searched the internet for the recipe but found everything but the recipe. All kinds of versions, so I took a leap and tried one.

Luckily, this recipe is on the mark.

I will say I tried the macaroni right after I mixed it together. It tasted way too vinegary and I didn’t care for it. So much so, I made a back up salad. The next day I tried it, and it was fantastic. Go figure.

I think this is one of those salads that you have to let rest until the next day. It was awesome the next day. Just as I remember it!

Print Recipe

Ingredients

  • 16 ounces elbow macaroni (about 1-3/4 cups)
  • 1-1/2 cup mayonnaise
  • 1 Tbsp. apple cider vinegar
  • 2 Tbsp. yellow mustard
  • 2 tsp. sugar
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/2 cup thinly sliced celery
  • 1/2 cup chopped green or red bell pepper
  • 1/4 cup chopped onion
  • 1/4 cup green pimento stuffed olives, sliced
  • 1 Tbsp Celery Seed (optional)

Instructions

1

Boil elbow macaroni according to package directions.

2

When cooked, drain (do not rinse), and put on a large tray until cooled. This not only helps cool the macaroni faster, it dries it out a little, which helps the dressing stick much better.

3

Meanwhile, mix the dressing components. Mix mayonnaise, white vinegar, yellow mustard, sugar, salt and ground black pepper.

4

Cut celery, onions and peppers.

5

Add macaroni and vegetables. Mix dressing in.

6

Refrigerate.

Notes

0
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