Best Ever Classic Macaroni Salad - The best + easiest old-fashioned macaroni salad to bring to all the BBQs/potlucks! Everyone will be dying for the recipe!

The best + easiest old-fashioned macaroni salad to bring to all the BBQs/potlucks! Everyone will be dying for the recipe!

Best Ever Classic Macaroni Salad - The best + easiest old-fashioned macaroni salad to bring to all the BBQs/potlucks! Everyone will be dying for the recipe!

We all need a good classic macaroni salad in our back pocket. One that we can always bring to backyard BBQs and potlucks. And one you can also make up to 2 days in advance.

But most importantly, we need it to be creamy. We need it to have tons of veggies. And we need plenty of extra-sharp cheddar cheese. Keyword being plenty.

So that’s what we have here. We have the four very important elements right in this classic macaroni salad (make-ahead, creamy, veggie-loaded, and abundance of cheese).

It’s quick, simple and make-ahead for up to two whole days! Just be sure to give it a good stir prior to serving.

And serve with all of my favorite kabobs – the bbq pineapple chicken kabobs, the shrimp boil kabobs, and/or the Korean chicken kabobs!

Best Ever Classic Macaroni Salad - The best + easiest old-fashioned macaroni salad to bring to all the BBQs/potlucks! Everyone will be dying for the recipe!

Best Ever Classic Macaroni Salad

The best + easiest old-fashioned macaroni salad to bring to all the BBQs/potlucks! Everyone will be dying for the recipe!

2 hours 20 minutes15 minutes

Ingredients:

  • 2 cups elbow macaroni
  • 3/4 cup frozen peas
  • 2 large eggs
  • 2/3 cup mayonnaise
  • 3 tablespoons chopped fresh parsley leaves
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 red bell pepper, diced
  • 1/3 cup diced red onion
  • 2 celery ribs, diced
  • 3/4 cup diced extra-sharp cheddar cheese
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. In a large pot of boiling salted water, cook pasta according to package instructions. Stir in peas during the last 1 minute of cooking time; drain well and rinse with cold water.
  2. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
  3. In a large bowl, whisk together mayonnaise, parsley, vinegar and Dijon. Stir in pasta, peas, eggs, bell pepper, onion, celery and cheese; season with salt and pepper, to taste.
  4. Cover; place into the refrigerator for 2 hours or up to 2 days.
  5. Serve cold.

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