Macaroni Salad
20m prep 15m cook 1h ready
A classic picnic staple made with macaroni, hard-boiled eggs, green peppers, pimientos, and onions in a creamy mayonnaise dressing. Easy to customize with more or less of any ingredient.
Nutrition (per serving, estimated)
Estimated based off 4 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 23.5 mg
- Iron: 0.54 mg
- Magnesium: 10 mg
- Phosphorus: 56.4 mg
- Potassium: 150 mg
- Zinc: 0.36 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 3 hard-boiled eggs
- 2 green peppers
- pimientos
- 2 onions
- Mayonnaise
- 4 cup boiled macaroni
Let's Cook
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Step 1.
Hard-boil 3 eggs: place eggs in a saucepan, cover with cold water, bring to a boil, then cover and remove from heat. Let stand for 10 minutes, then transfer to ice water to cool. Peel and chop finely.
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Step 2.
Finely chop 2 green peppers, 1 or 2 pimientos, and 2 onions. Combine the chopped eggs, peppers, pimientos, and onions in a bowl.
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Step 3.
Add enough mayonnaise to the chopped mixture to bind it well; start with about 1/2 cup and adjust to your preference. Stir until evenly coated.
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Step 4.
Cook 4 cups of macaroni according to package directions until al dente. Drain and rinse with cold water to stop cooking and cool.
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Step 5.
In a large bowl, combine the cooled macaroni with the mayonnaise mixture. Stir gently until the macaroni is evenly coated.
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Step 6.
Cover and refrigerate the macaroni salad for at least 1 hour before serving to allow flavors to meld. Serve chilled.
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