The Best Macaroni Salad Recipe

Easy, tasty and with a little zip to the flavor, this is just the salad I was looking for. You’ll love this even not a macaroni fan. Fabulous!

Total Time: 10 min
Prep: 10 min
Yield: 4 to 6 servings

2 cups cooked elbow macaroni
3 hard-boiled eggs, chopped
1 cup diced celery
1/4 cup diced green bell pepper
2 tablespoons diced green onions
1 tablespoon chopped pimento
1 cup mayonnaise
1 teaspoon lemon pepper
1 teaspoon House Seasoning, recipe follows
1 tablespoon prepared yellow mustard
Salt and freshly cracked black pepper
House Seasoning:
1 cup salt
1/4 cup garlic powder
1/4 cup black pepperDirections
In a large bowl, mix all the ingredients together. Cover and chill in the refrigerator until ready to serve, at least 2 hours

House Seasoning:
Mix ingredients together, store in an airtight container for up to 6 months.


1. Cook the macaroni in lightly salted water according to package directions. Drain and rinse under cold water to cool. Set aside.

2. Mix together mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.

3. Place cooled macaroni in a large bowl and pour 3/4 of the dressing. Toss and add more dressing if you’d like. (Dressing will seem a little thin, but it will thicken up as salad chills.)

4. Stir in olives, roasted red peppers (or pimentos), pickles, and green onions. Add more of any ingredient if you’d like more stuff going on! At the end, splash in a little more pickle juice and stir.

5. Chill for at least 2 hours before serving. Sprinkle with sliced green onion to serve!

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