Barb's Macaroni Salad

Ready in 2 hours

This goes great with barbecue and makes a lot of salad.

Top-ranked recipe named "Barb's Macaroni Salad"

4.5 avg, 4 review(s) 75% would make again

Ingredients

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2 cups Dry elbow macaroni; cooked, rinsed, and drained
1/3 cup Celery; finely diced
1/4 cup Red onion; minced
1 tablespoon Flat-leaf parsley; minced
1 large Roma Tomato; diced
1/2 cup Prepared mayonnaise
3/4 teaspoon Dry mustard
1 1/2 teaspoon Sugar
1 1/2 tablespoon Cider vinegar
3 tablespoons Sour cream; fat free or low fat is fine
1/2 teaspoon Salt; plus more as needed to taste
Freshly ground pepper; to taste
1 large Hard Boiled egg; chopped - optional
3 tablespoons Cheddar Cheese; grated - optional

Original recipe makes 10

Servings  

Preparation

Combine in a large bowl:

Macaroni

Celery

onion

parsley

tomato

Whisk together in a small bowl:

Mayonnaise

Mustard

Sugar

Vinegar

Sour cream

salt

pepper

Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Add the egg and grated cheese and stir to mix into salad. Cover and refrigerate for 2 hours before serving. Stir before serving. Store covered in the refrigerator for up to 3 days.

Notes

This is very versitile. If you have some leftover bacon, you could crumble a few strips into the salad or use for garnish. You could add olives or pickles or chopped salami, or almost anything you like. A good recipe to experiement with!

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 282 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Barb's Macaroni Salad

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Aimeelady 9 months ago
A great start to a salad but mine turned out a bit flat. I used mayo and I think next time I will try miracle whip?
mg2blue 1 year ago
Simple, traditional and delicious! This was the basic recipe we were looking for to take to our church social. We followed the receipt as written with two exception. Since red onions can vary greatly in their pungency, we soaked them in cold water for a bit to mellow out their bite and make them sweeter and more palatable for some of our onion-sensitive church folk. We also times it by 4 to make enough to feed the folks. Everyone loved it! It had everything we wanted in flavor and texture. A nice light dressing, not sweet (even though it contained sugar) and the vinegar and sour cream provided the right balance of freshness along with a great crunch from the fresh celery and onion. Thank you Beachbumette for this versatile recipe...it's a winner!
sgrishka 1 year ago
This is very versitile. If you have some leftover bacon, you could crumble a few strips into the salad or use for garnish. You could add olives or pickles or chopped salami, or almost anything you like. A good recipe to experiement with! [I posted this recipe.]
Beachbumette 6 years ago
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