Nothing goes better with hamburgers, hot dogs or ribs than a slightly tangy, creamy side of macaroni salad. This recipe is so easy to make but the results are so tasty… whenever I make this side dish for BBQs or family get togethers everyone is always asking for seconds AND the recipe!
Now, the simple trick to truly amazing macaroni salad is to mix all the ingredients into the pasta when it is still warm… yep, you don’t want your pasta to be cold because the warm pasta will pick up all the flavors and seasonings while cold pasta kind of just lets the mayo and seasonings coat it rather than be absorbed like with the warm pasta.
Trust me… be sure to make sure your pasta is warm when you make this recipe… the results will be so much better.
OK, now for a few words on ingredients. I am a big fan of Barilla pasta for this recipe… I just think the quality of the pasta makes the dish that much better. Also, as a money saving tip, instead of using regular green and red bell peppers which can cost almost $1.50 a piece, pick-up a bag of Sweeties. These peppers are so colorful and taste great… at a fraction of the price.
And last but not least, be sure to make a little extra macaroni salad for leftovers… my husband loves to add in a can of tuna fish and a little extra mayo the next day for a truly delicious and simple lunch. Give it a try – it is so simple and tastes great!
I hope you enjoy this recipe at your next BBQ or picnic.
- 16 oz box of elbow pasta (I use Barilla Brand when I make this recipe)
- 2 tablespoons white vinegar
- 4 tablespoons chopped red onion
- 1 cup diced assorted red and yellow peppers (I use Sweeties brand when I make this recipe)
- 1 cup mayo (Hellman’s or your preferred brand) plus 1 to 2 tablespoons for salad once taken out of fridge
- ½ teaspoon fresh finely ground black pepper
- ¼ teaspoon Kosher salt
- Bring a pot of water to a boil, add one 16 oz box of Barilla Elbow Pasta and follow box directions, drain pasta when done and rinse quickly with cool water (pasta should still warm after rinse), add pasta back to pot and add two tablespoons white vinegar, 4 tablespoons, chopped red onion, 1 cup diced assorted red, yellow peppers. Stir all ingredients into warm pasta. Add 1 cup mayo and stir. Add ½ teaspoon fresh finely ground black pepper, ¼ teaspoon Kosher salt and mix till all ingredients are evenly combined. Transfer pasta salad into a serving bowl and place in refrigerator for at least an hour but overnight is best. Remove from fridge about 10 minutes before serving and add 1 to 2 tablespoons mayo till desired consistency and taste, mix and serve.
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