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

Yield: 8 servings

Prep: 2 hours hours 20 minutes minutes

Cook: 15 minutes minutes

Total: 2 hours hours 35 minutes minutes

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

#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #fbd200; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); }linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #fbd200; }linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #fbd200; }linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #fbd200; }

4.9 stars (60 ratings)

Print Recipe Pin Recipe Leave a Review

Ingredients

• 2 cups elbow macaroni
• ¾ cup frozen peas
• 2 large eggs
• ⅔ cup mayonnaise
• 3 tablespoons chopped fresh parsley leaves
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• ½ red bell pepper, diced
• ⅓ cup diced red onion
• 2 celery ribs, diced
• ¾ cup diced extra-sharp cheddar cheese
• Kosher salt and freshly ground black pepper, to taste

Instructions

• 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.
• 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.
• 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.
• Cover; place into the refrigerator for 2 hours or up to 2 days.
• Serve cold.

Did you make this recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious!

Pin Recipe Share on Facebook Share by Email