Old-Fashioned Macaroni Salad
Creamy Macaroni Salad is easy to customize.
Servings: 18 Servings
Calories: 252kcal
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
Serving: 1Cup | Calories: 252kcal | Carbohydrates: 26.5g | Protein: 5.4g | Fat: 13.9g | Saturated Fat: 1.7g | Cholesterol: 61mg | Sodium: 625mg | Fiber: 1.1g | Sugar: 3g
