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!


  • 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)



Boil elbow macaroni according to package directions.


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.


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


Cut celery, onions and peppers.


Add macaroni and vegetables. Mix dressing in.




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