You will be craving this cool and creamy macaroni salad on hot summer days! It is a fabulous accompaniment to any cookout and goes especially well with grilled chicken.
Mom’s Best Macaroni Salad
Course: Sides, VegetarianCuisine: AmericanDifficulty: Easy6
servings1
hour2
hours300
kcalYou will be craving this cool and creamy macaroni salad on hot summer days! It is a fabulous accompaniment to any cookout and goes especially well with grilled chicken.
Ingredients
8 oz elbow macaroni (2 cups, uncooked), cooked until al dente, rinsed, drained well, and cooled
3/4 cup Best Foods mayonnaise
6 oz Greek yogurt (I like to use Fage)
2 tsp Dijon mustard
1-1/2 tsp sugar
1 tsp Lawry’s Seasoned Salt
1 tsp garlic powder
fresh ground black pepper (to taste)
1/4 tsp celery seed
dash of paprika
1 stalk celery (cut in 1/4 inch dice)
1 large carrot, peeled and shredded
1 red onion, diced
1/2 cup grape or cherry tomatoes, diced
1 cup frozen petite peas, thawed
3 – 4 hard boiled eggs, chopped
1/4 cup pickle relish, use your favorite (I use Famous Dave’s Signature Spicy Pickle Relish)
Directions
- In a large bowl, combine mayonnaise, yogurt, vinegar, mustard, sugar, seasoned salt, garlic powder, black pepper, celery seed, and paprika.
- Stir until blended.
- Remove 1/4 cup dressing to a small container, cover and refrigerate.
- Add cooked macaroni, celery, carrot, red onion, tomatoes, peas, eggs, and relish to remaining dressing in a large bowl, stir well to combine.
- Cover and refrigerate for at least 2 hours.
- Just before serving, add reserved dressing to salad and stir to blend.
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