Macaroni Salad

This classic macaroni salad is creamy, flavorful, and packed with finely chopped mix-ins that create a perfectly balanced texture in every bite. It’s the kind of dependable side dish that works just as well for summer cookouts as it does for family dinners or holiday spreads.

Print Recipe

Macaroni Salad

A creamy, well-balanced macaroni salad made with tender pasta, chopped eggs, shrimp, vegetables, and a lightly seasoned dressing. This recipe is easy to prepare, holds up well when chilled, and is ideal for potlucks, barbecues, and make-ahead meals.

Ingredients

• 1 cup mayonnaise
• 3 Tablespoons sweet pickle juice
• 1/4 teaspoon salt
• dash pepper
• dash cayenne pepper
• 1 Tablespoon prepared mustard
• 1 teaspoon granulated sugar
• 1 small onion finely diced
• 1/4 cup sweet pickles finely diced
• 3 large eggs hard boiled and chopped
• 1 cup cooked shrimp finely chopped
• 3 canned pimentos sliced
• 1/2 whole green pepper finely diced
• 2 stalks celery finely diced
• 1/2 cup finely shredded cheese
• 12oz. package salad macaroni cooked, drained and cooled

Instructions

Instructions

• Mix all prepared ingredients together. Garnish with paprika and parsley. Keep in refrigerator until cooled. Enjoy!

Notes

• For best flavor, refrigerate for at least 2–4 hours before serving.

  This macaroni salad can be made one day ahead, making it ideal for gatherings.

  If preferred, shrimp can be omitted without affecting the dressing balance.

  Stir gently before serving; add a small spoonful of mayonnaise if needed to refresh the texture after chilling.