Recipe: Macaroni Salad

by ELYSIAN Magazine

This classic side dish is perfect for an outdoor barbecue or day on the beach for Memorial Day.


1 Pound Elbow Macaroni

4 Stalks Celery, diced

2 Small Carrots, diced

2 Hard Boiled Eggs, diced

1 Bell Pepper, diced

1 Small Red Onion, diced

1 cup Mayonnaise (or more to taste)

3 T Rice Vinegar

2 T Ground Turmeric

2 T Dijon Mustard

2 T Pickle Relish

1 T Honey, Agave or Maple Syrup

Salt and pepper to taste


Cook elbow macaroni according to package instructions. Rinse and allow to cool in a large bowl.

Mince celery, carrots, eggs, pepper, and onion. A smaller mince will be more attractive to the finished look and texture of the salad. Combined the minced ingredients with the macaroni in the large bowl.

In a separate bowl, mix the mayonnaise, vinegar, turmeric, mustard, relish, agave and salt and pepper. Pour the mixture into the large bowl with the macaroni and vegetables. Mix well.

Allow to sit overnight (refrigerated) so the macaroni can fully absorb the flavors of the dressing.

Recipe by Karen Fragala Smith

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy