Ultimate Pasta Salad in Just Three Easy Steps!

Ultimate Pasta Salad in Just Three Easy Steps!

Hey guys! I am so excited for today’s post because ever since I started making this Pasta Salad recipe, it has been one of my most requested recipes ever! Every time I make and take it, someone there is asking for the recipe! Naturally, I decided it was time to finally share it so everyone can have it. It’s chocked full of sweet, tangy, creamy, goodness but then you get the crunch from the fresh vegetables! Just delicious! So much flavor bursting with every bite!

I started with a base recipe I found online some years ago. I would love to credit the original author but I have no Idea who wrote it and the original pin has since been deleted. At any rate, it’s not the same recipe, I tweaked it and made substitutions that to me made it better. It is less soupy now and has more flavor.

Swaps & Specs:

• The macaroni pasta is the star of the show here so be sure not to overcook it. I like going a minute or two under. While the pasta is chilling in the fridge it will soak up some of the sauce and become softer, so if it is already overdone it will be mush after sitting.

• Chopping the onion and other fresh veggies finely ensures there isn’t a mouthful of onion or pepper. It also helps get more evenly distributed throughout.

• There are a lot of people who do the whole mayo VS. salad dressing thing but for this recipe mayo is the way (I use Hellmann’s). Salad dressing (Miracle Whip) breaks down too fast, and the flavor profile is off.

• Pasta Salad can be made a day in advance. As long as the pasta isn’t overcooked, it will not get soggy.

• For people watching the sugar or wanting to use a sugar substitute, I haven’t done this before but I see no reason why something like Splenda wouldn’t work.

• This side dish pairs great with anything from the grill, making it the perfect summer side.

• This recipe does make a large batch, however just cut it in half for a smaller portion. For the eggs and celery, use 1 to just have some in the dish or 2 for more flavor. 3/4 cup of sugar in half would be 6 tbsp.

Enjoy this side dish with these main dishes:

Steak Sandwiches with Boursin

Tender grilled steak paired with sauteed mushrooms and sweet onions, baby arugula, cheese and a special Boursin based spread, all on a crusty but soft ciabatta bread.

Check out this recipe

Glazed Ham

A sweet and savory bourbon glazed ham with hints of orange and ginger.

Check out this recipe

Pulled Pork

Savory pork seasoned with BBQ and cooked low and slow.

Check out this recipe

BBQ Pork Ribs

This tasty recipe is made in the oven but doesn't sacrifice any flavor

Check out this recipe

Please give this easy to make and awesome side dish a try at your next BBQ or picnic! You won’t regret it and believe me, people will be asking you for the recipe! Thanks for looking and as always, if you have any questions, please reach out on one of my social sites for the fastest response.

American Pasta Salad

Macaroni pasta meets a creamy mix of celery, bell pepper, onion, relish, hard boiled eggs and other seasoning blends.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine American

Servings 15 servings

Calories 360 kcal

Equipment

• 1 large bowl

Ingredients

  

• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp celery seed
• 3 tsp white vinegar
• 3/4 cup white sugar
• 2 tbsp heaping, sweet relish
• 3 tbsp yellow mustard
• 2 cups mayo, use your favorite but NOT MIRACLE WHIP
• 1 large yellow onion, chopped finely
• 1 large red bell pepper, chopped finely
• 3 stalks celery, chopped finely
• 1 16oz box, elbow macaroni pasta
• 3 large hard boiled eggs, chopped

Instructions

 

• In a small saucepan, place the eggs and cover with cold water. Heat to boiling. Once a rapid boil is reached, shut off heat and cover. Let sit for 12 minutes. Then drain, run cold water over the eggs until pot is full again. Let sit about 20 minutes or until cool enough to peel.
• In a larger saucepan, while eggs are going, start water for pasta and cook according to package, minus a minute or two. Then drain and rinse with cold water to stop the cooking process.
• While pasta and eggs are boiling and cooling, start getting the other ingredients together. Mix everything in the large bowl. Do this before adding the egg and noodles to ensure the sugar is well mixed. You can aslo taste for seasoning here.
  
• Add cooled egg and pasta, mix to combine. Serve immediately or refrigerate for later.
  

Notes

• Make the day before an event or dinner
• Be sure you don’t over cook the pasta, as it will soak up some of the sauce and become softer as it sits.
• This dish is seasoned for mayo. Salad dressing (Miracle Whip) has a completely different flavor profile, it will absolutely change the outcome. 
• This recipe does make a large batch, however just cut it in half for a smaller portion. When it comes to things like the eggs and celery, use how much you like, use 1 to just have some in the dish or 2 for more flavor. 3/4 cup of sugar in half would be 6 tbsp.

Keyword macaroni, macaroni salad, pasta, pasta salad, side, side dish