Southern Macaroni Salad Recipe
This Southern Macaroni Salad is creamy, tangy, and a little sweet. A simple side dish with pasta, fresh veggies, and a flavorful dressing. Perfect for cookouts, potlucks, or Sunday dinners.
Servings: 8
Calories: 422kcal
Equipment
- 1 large pot or saucepan
- 1 large mixing bowl
Ingredients
- 1 pound elbow macaroni
- 1 cup mayonnaise (Duke’s if you can find it)
- 2 tablespoons yellow mustard
- 2 tablespoons sweet pickle relish (plus a splash of juice)
- 1 tablespoon apple cider vinegar
- 2 teaspoons granulated sugar
- ½ teaspoon salt, or to taste
- ½ teaspoon ground black pepper
- ½ teaspoon paprika (plus extra for garnish)
- ½ cup red onion, finely diced
- 1 cup celery, diced
- 1 cup bell pepper, diced
Instructions
- Bring a large pot of salted water to a boil. Add 1 pound macaroni and cook according to package directions until just al dente. Drain and rinse under cold water.
- In a large mixing bowl, whisk together 1 cup mayonnaise, 2 tablespoons mustard, 2 tablespoons relish, 1 tablespoon vinegar, 2 teaspoons sugar, ½ teaspoon salt, ½ teaspoon pepper, and ½ teaspoon paprika until smooth.
- Add cooled macaroni, ½ cup onion, 1 cup celery, and 1 cup bell pepper to the dressing. Stir until evenly coated.
- Cover and refrigerate for at least 1 hour.
- Before serving, taste and adjust seasoning. Sprinkle with paprika for garnish.
Notes
- Rinsing the pasta keeps the salad from getting sticky and helps it absorb the dressing evenly.
- Sweet pickle relish adds that signature tangy-sweet Southern flavor, but you can use dill relish for a less sweet version.
- Perfect for making a day ahead so the flavors really settle in.
Nutrition
Calories: 422kcal | Carbohydrates: 47g | Protein: 8g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 409mg | Potassium: 225mg | Fiber: 3g | Sugar: 5g | Vitamin A: 255IU | Vitamin C: 16mg | Calcium: 27mg | Iron: 1mg
