I was at a picnic not too long ago, and someone had brought this old-fashioned salad along. You wouldn’t believe how fast it went. Sometimes these simple, old-fashioned recipes really hit the spot; they’re almost a welcome relief! Of course, I had to show it to my son and his girlfriend. It’s a great little recipe to have on a hot summer’s day for home or to bring somewhere.
Classic Old Fashioned Macaroni Salad
Best of all, there’s not much to it, and if you can boil noodles, you can make it! And just for my kid or anyone else just starting to cook, see how.
In case you’ve never boiled nooodles:
If you’re new to boiling noodles, read the chart on the back of the box or bag, use a bigger pot and more water than you think you’ll need, cover the pot when heating the water (it gets up to a boil a bit faster) and gently stir as the noodles go in and after it comes to a boil so they don’t stick to the bottom. A flat spatula is great for this!
Once the noodles start to boil, turn the heat down to a simmer and watch the pot so it doesn’t boil over. The timing starts when the noodles begin to boil, and if the pot looks like it will overflow, usually a quick stir and turning down the heat does the trick; if not, nudge it off the burner for a minute. When you think they’re done, test a bit early, and test more than one noodle!
Cooking the Hard-Boiled Eggs:
Modifying the Recipe:
But back to the salad – it doesn’t hurt either that there are a few easy ways to modify this recipe.
- It can be made as a side with just the macaroni, dressing, and vegetables. I think it’s best made with as many vegetables as you can still have it hold together! Celery, Green Peppers, and Onions are always inexpensive.
- Small chunks of cheese can be added. It’s best with Cheddar; American cheese gets too soft.
- It can be made into a Tuna & Macaroni Salad, and here’s the specific recipe. If you’re young and starting out, canned tuna can be a great budget item. It’s regularly on sale for and usually drops to an all-time low during Lent.
- Ham is fabulous in this, diced very small – the smoky saltiness plays off the dressing well and it’s a great way to use up just a bit of leftover ham.
- This recipe uses ground mustard, which I think makes the recipe, and is a classic ingredient in this old-fashioned recipe. In a pinch, try a little Dijon mustard.
Classic Old Fashioned Macaroni Salad
Old Fashioned but still fabulous.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Cuisine: American
Ingredients
- 8 ounces, about 1 3/4 cups, uncooked Macaroni
- 1 teaspoon salt
- 1/2 cup of finely diced celery, about a stalk
- 1/2 cup finely diced red onion, about 1/4
- 1/2 diced green pepper, about 1/2 cup
- 2 to 3 finely sliced green onions
- 2 hard-cooked eggs, diced
- 1 cup mayonnaise or 1/2 mayonnaise and 1/2 yogurt
- 2 tablespoons white vinegar
- 1 tablespoon pickle relish (optional to taste)
- 1 teaspoon ground mustard powder
- 1 teaspoon sugar
- 1/2 teaspoon of salt or to taste
- 1/4 teaspoon ground pepper
Instructions
Cook Macaroni al dente in salted water according to package directions. Rinse immediately in cool water and drain well. Add to a large bowl.
Add celery, onion, pepper, green onion, and hard-cooked eggs. Toss together. Add in tuna if using and gently toss.
Mix Dressing ingredients: mayonnaise (or mayo/yogurt mixture), vinegar, pickle relish, if using, mustard powder, sugar, salt, and pepper. Combine gently with the macaroni mixture. Refrigerate.
Best if refrigerated for about an hour before serving. If mixture becomes too dense, add a little extra mayonnaise or a tablespoon or two of water to loosen the consistency.
Tuna Safety
How much and what kind of Tuna is safe to eat? Check out this handy calculator by Colin Dunn of Planet Green. Hint: light tuna has much lower levels of mercury than Albacore. 
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