Ready in 25 minutes
Chopped ham, chicken, turkey, tuna, crumbled bacon, bay shrimp, cheese, capers, pine nuts, pickles, sweet relish, cherry tomatoes, parsley, garlic powder, celery seeds, or other items can be added by themselves or in combination creating an endless number of "different" salads from the basic recipe. I like it "the way my Mom made it", but you might enjoy experimenting.
Cook macaroni per package instructions until it is al dente, approximately 9 minutes. Do not overcook. Rinse in cold water at once. Set aside and let drain well but not dry out.
Meanwhile coarsely chop celery and olives and finely slice green onions. (prepare any other solid ingreidentrs you wish to add.) Place in a large bowl and mix together. Add salt and pepper (plus other dry ingredients if used) to mayonnaise and mix thoroughly. Add up to an additional one half cup of mayonnaise if needed. Fold into macaroni mixture. Refrigerate two hours or, even better, over night to allow flavors to blend.
I do not recommend this, but if you "must" serve the salad at once, immerse the macaroni in ice water when cooked. This will speed up the "chilling" process. It will not taste as good for the flavors do not have time to get to know each other, but when you run out of time....
Peanut53 3y agoThis is seriously the BEST macaroni salad ever! It's just like I remember from my childhood. Every time I make it my family raves :). I recommend having extra mayo on hand though, because as it sits the macaroni soaks up the mayo and extra might be needed to keep it creamy.
stevemur 9y agoJust a note to BigOven members -- you can add or remove tags from public recipes simply by clicking the "Add Tag" button. If you are a BigOven recipe archive member, you can delete a tag simply by clicking the "X" next to the tag. Please do so judiciously. Thanks!
Cyrano 9y agoAs a diabetic I must watch my carbohydrates. My endocrinologist considers 38 to be low. Others may not.
AbbysMom 9y agoThis recipe is definitely NOT low-carb. Please remove tag.
Cyrano 9y agoI do not recommend this, but if you "must" serve the salad at once, immerse the macaroni in ice water when cooked. This will speed up the "chilling" process. It will not taste as good for the flavors do not have time to get to know each other, but when you run out of time.... [I posted this recipe.]