Southern Macaroni Salad

Southern Macaroni Salad is a classic side dish that's perfect for your next picnic. This cold side dish is filled with macaroni, diced vegetables, and eggs, coated in a creamy and flavorful dressing.

Course Side Dish

Cuisine American

Prep Time 30 minutes

Total Time 29 minutes

Servings servings

Calories 222kcal

Author Heather

Equipment

Ingredients

8 ounces macaroni uncooked
3 hard boiled eggs peeled and diced
2 celery stalks diced
½ red bell pepper diced
½ medium red onion diced
1 cup mayonnaise
1 tablespoon dijon mustard
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
2 tablespoons lemon juice
1 teaspoon fresh parsley chopped

Instructions

In a large pot, bring water to a boil. Cook macaroni according to package directions for al dente pasta. Drain, rinse with cold water, and allow to cool to room temperature.
In a small bowl, add mayonnaise, lemon juice, mustard, salt, pepper, garlic powder, and paprika. Whisk to combine.
In a large bowl, add macaroni, onion, celery, bell pepper, and eggs. Add dressing and toss to evenly coat all ingredients.
Pour macaroni salad into a serving dish and top with chopped parsley. Serve immediately, or cover and refrigerate until ready to serve.

Notes

Your macaroni salad can be made the same day, or the day prior to serving. I'd recommend at least an hour of chilling in the refrigerator to allow all of your ingredients to cool and flavors to meld, but it can be served immediately.
Red bell pepper can be substituted with green, yellow, or orange bell pepper, or pimientos instead.
Optionally, sprinkle extra paprika on top as a decoration.

Nutrition