To make ahead: I love making this creamy macaroni salad a day or two ahead of time.Make Ahead, Storage and Freezing Instructions It adds protein and helps to bulk up the dish! Tuna macaroni salad: For a twist add in a can of drained white tuna.Add more heat: For a kick you can add in diced jalapeños, a pinch of cayenne or a couple dashes of hot sauce!.Add more sauce: If you plan on making this ahead of time and the pasta get’s on the drier side feel free to add in a bit more mayo.Optional add in’s: Green onions, black olives, diced tomatoes, grated carrots, cubed ham, peas or cubed cheddar cheese.It also keeps the noodles from continuing to cook! The Kitchn has a great article on when to rinse pasta and when to not! Rinse noodles in cold water: To keep the noodles from sticking together.Salt your water: This helps to season the whole dish!.Don’t over cook your noodles: I like to cook the noodles just until al-dente, any longer and the noodles will become mushy and break apart when in the salad.Yes! I actually like making it a day or two before a party to let the flavors develop! It always tastes better the day after it’s made! If it get’s a bit dry add a spoonful of mayonnaise, sour cream or splash of milk. When you are ready to serve sprinkle with fresh chopped parsley for garnish, if desired. Chill: Place in the refrigerator for at least an hour before serving.Pour dressing on to the homemade macaroni salad and toss to coat. Assemble: Add the chopped egg whites to a large bowl along with the celery, red onion, bell pepper and pickles.Make the dressing: Mash up the egg yolks with a fork then add mayonnaise, pickle juice, vinegar, mustard, garlic, onion powder and sugar to the bowl with the egg yolks.Chop up the egg whites and transfer the egg yolks to a small bowl and set aside. Hard boil eggs: Peel the eggs and cut them in half.Drain and rinse with cold water and set aside. Boil pasta: Until al dente according to package instructions.Adding the egg yolk to the dressing makes the dressing thick, creamy and adds extra flavor! The egg whites gets chopped and added to the salad and the yolks are mashed until smooth and added with the dressing. Hard boiled egg: I separate the egg yolk from the egg white.Vegetables: Celery, onion and red bell pepper are added for crunch!.Red wine vinegar: You can also use white wine vinegar or apple cider vinegar.You can also use honey in place of the sugar if you prefer. Sugar: Adds a nice sweetness to the dressing and offsets some of the tang from the red wine vinegar.Seasonings: Garlic powder, onion powder, salt and pepper!.You can also substitute some of the mayo for greek yogurt! Mayonnaise: I love using mayonnaise as the base of the dressing however I have made this recipe with half mayonnaise and half sour cream and it is really good! Sour cream adds a nice tang to the dish.You can also use bow tie noodles, rotini or cavatappi. Pasta: Use your favorite type of pasta! I love using traditional elbow noodles because they do a great job of holding all of the delicious dressing.It is also a great dish to make in advance and it only takes 15 minutes to prep! Macaroni Salad Ingredients

This will be your new favorite side dish to make during the Summer! It goes great with burgers, hot dogs or grilled chicken. This Easy Macaroni Salad Recipe is loaded with tons of fresh vegetables for crunch, seasonings, pickles (for tang) and is tossed in a creamy egg filled dressing! And I am pleased to report this macaroni salad is rich, creamy, with the perfect amount of sweetness from the dressing and crunch from the veggies. Is anyone else a fan of barbecues and cookouts solely for all of the side dishes?! I can’t get enough of the pasta salads, broccoli salad, potato salads even deviled eggs! For me the side dishes are the star of the show! That is why I took it very seriously when I sought to perfect my Macaroni Salad.

Easy macaroni salad ingredients