Old-Fashioned Macaroni Salad
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Are you ready to rock your next backyard BBQ? It’s easy to do with this Old-Fashioned Macaroni Salad recipe! Filled with black and green olives and hardboiled eggs, this Southern side dish is perfect for feeding a large group. Plus, it’s super easy to customize by switching up the add-ins! As a true summertime classic, it brings back all the nostalgia of family summer holiday picnics.
It pairs perfectly with all BBQ styles, from burgers and hot dogs to juicy steak and chicken. Want to add some extra oomph? Adjust the dressing mix until it’s as creamy as you like. And with no vinegar or added white sugar, this recipe perfectly balances sweetness with savory flavors.
Don’t like celery or onions? No worries! Make it your own by adding your favorite ingredients to personalize your perfect Macaroni Salad.
Macaroni Salad Ingredients and Substitutions
- Small elbow macaroni – Any pasta can be used; I like the smaller elbows because they mix in more evenly.
- Hardboiled eggs – eggs are optional, but they are the best part.
- Black olives, pitted
- Pimento-stuffed green olives – these can be omitted, but most of the crew loves the salty punch it adds.
- Celery
- Sweet gherkins – sweet pickle relish can be used. You’ll need about 3 tablespoons.
- Miracle Whip – mayonnaise can be substituted. You will need to add some sweet pickle juice if you want a sweeter Macaroni Salad.
- Yellow mustard
- Black pepper
- Salt
- Red onion – it doesn’t have to be red, white and yellow onions also work.
How To Make Macaroni Salad
- Cook your pasta according to package directions, then rinse with cold water and let it cool.
- Meanwhile, boil some eggs, peel them when they’re cooked and cooled, and cut them into pieces.
- Once the pasta is cooled, mix it in a large bowl with celery, onions, pickles, and olives, both black and green.
- Whisk together Miracle Whip, mustard, pickle juice, salt, and pepper in a small bowl.
- Pour half of the mixture over the pasta and mix well – if there’s any leftover, you can use it later to moisten the Macaroni Salad.
- Gently fold in your egg pieces, then pop it in the fridge for at least 4 hours so all those yummy flavors meld together.
- When you’re ready to serve, add any remaining dressing mix or more Miracle Whip (1 tablespoon with ½ teaspoon of mustard and some extra pickles juice) if needed!
- For a bit of presentation, top off with some boiled egg slices.
- Enjoy! 🙂
Additional Add-In Ideas
- Red or green bell peppers
- Diced Ham
- Well-drained canned tuna
- Diced, cooked chicken
- Crispy bacon pieces
- Fresh parsley
- Finely minced jalapenos, for those who like things fiery
- Red or green bell peppers
- Artichoke hearts
- Green Onions
- Cheese
The possibilities are endless!
This recipe makes about 16 cups of Macaroni Salad, more than enough to try several versions all at once.
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Leftovers
Store leftover Macaroni Salad in the refrigerator, tightly covered, for up to 5 days.
The macaroni will absorb more dressing the longer it is stored and may require the additional of more salad dressing to make it creamy.
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Old-Fashioned Macaroni Salad
Ingredients
- 1 pound small elbow macaroni
- 6 Boiled eggs cooled and diced large – about 2 cups
- 1 large can medium black olives sliced in half – about 1 ½ cups
- 1 small jar pimento stuffed green olives – about 1 1/4 cups
- 1/2 small onion diced finely
- 3 stalks celery cut into medium pieces – about 1 cup
- 10 to 12 small sweet gherkins or 4 to 5 sweet gherkins – about ½ cup
- 2 cups Miracle whip
- 1 tablespoons Mustard
- 3 tablespoons Pickle Juice from sweet gherkins jar
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
- Cook pasta according to package directions.
- Boil eggs now if that has not been done. Cool, peel, and set aside to cool. Once cool, cut into pieces.
- Drain pasta and rinse with cold water.
- Drain pasta again and set aside to cool.
- When pasta is completely cool, add pasta to a large bowl with celery, onions, pickle pieces, and black and green olives.
- Toss to combine.
- Mix Miracle Whip, mustard, pickle juice, salt, and pepper in a separate small bowl.
- Add half of the mixture to the pasta and mix well.
- Continue adding Miracle Whip mixture until the Macaroni Salad is creamy.
- Set aside any leftover mixture for moistening Macaroni Salad later if necessary.
- Gently fold in egg pieces.
- Refrigerate for at least 4 hours before serving to allow flavors to meld.
- Remove from the refrigerator and add any remaining dressing mix if needed.
- If more moisture is needed, add Miracle Whip 1 tablespoon at a time with ½ teaspoon of mustard and a splash of additional pickle juice.
Notes
- Additional boiled egg slices can be added to the top for presentation.
- This requires a refrigeration time of 4 plus hours.
- It can be stored in the refrigerator for up to 5 days.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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This recipe was written and tested by a human.
This article first appeared on Pear Tree Kitchen.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.
