Go to Home page.

Go to the Recipe Archive.

Go to My Blog.

Go to Minute Meals

About my recipes.

Go to the About the Cook page.

Go to the Contact page.


Macaroni Salad

Download the recipe PDF. View the YouTube video. View the Printer Friendly version.

Serves 6 to 8.
By Dennis W. Viau; modified from Internet recipes.

Macaroni salad is a simple and inexpensive side dish to enjoy with summer barbecues and picnics. There are many variations. Some people add chopped green and red bell peppers. You can include eggs, or not. Fresh garden peas would be an excellent addition — or even fruit, like grapes. Feel free to experiment with any fresh vegetables you like.


1 cup (225g) mayonnaise
2 tablespoons vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1 teaspoon salt
¼ teaspoon white pepper
½ pound (227g) macaroni, cooked and drained
1 cup (130g) sliced celery (1 to 2 stalks)
½ cup (28g) chopped green onion (4 medium)
½ cup (65g) chopped carrot (1 medium)
¾ cup (65g) sliced black olives (a 2¼ oz. can)
2 hard boiled eggs, coarsely chopped
Paprika for garnish


Combine the mayonnaise, vinegar, mustard, sugar, salt, and pepper in a large bowl. Mix well.

Add cooked macaroni, celery, green onion, carrot, and olives. Stir to coat ingredients evenly. Adjust for salt, if necessary.

Add the chopped eggs and fold gently to distribute.

Cover well and chill until needed. Garnish lightly with paprika for serving.

Make a donation using PayPal