Go Back
–+ servings
Souther macaroni salad with paprika garnished over the top of the veggies and ditalini pasta.

Southern Macaroni Salad

This easy Southern macaroni salad is made with a light but creamy dressing and loaded with crunchy celery, black olives and pimento peppers. It's easy to assemble and ready in just under 30 minutes. This classic side dish is perfect for holiday gatherings, family reunions and potlucks throughout the year.
No ratings yet
Print Pin
Prep Time: 15 minutes
Cook Time: 9 minutes
allow pasta to cool: 15 minutes
Total Time: 39 minutes
Servings: 10 people
Author:Andrea

Equipment

  • 1 stock pot
  • 1 collander

Ingredients

  • 1 lb Macaroni pasta sub elbow macaroni
  • 4 tablespoon Mayonnaise use more if needed
  • 2 tablespoon Yellow mustard use more if needed
  • 1 can Black olives drained, half the can sliced and half the can leave whole
  • 2-3 stalks Celery chopped
  • 1-2 Dill pickles chopped
  • 12 ounce Jar pimentos drained well
  • 3-4 stalks Green onions sliced, using white and part of the green stem
  • 3-4 Hard boiled eggs sliced in half
  • Paprika sprinkle on finished salad
  • salt and pepper to taste

Instructions

  • Cook the macaroni noodles according to package directions, in salted water. Drain, rinse with cold water and place pasta in a large mixing bowl. Allow the pasta to come to at least room temperature.
  • While the macaroni is cooking, drain the pimentos and chop up the celery, pickles, green onions, olives and eggs. 
  • Once cooled, add in the mayonnaise and mustard and mix till well combined. Add in more mayo and mustard if you prefer your salad a little more on the wet side.
  • Gently mix in remaining ingredients, except the hardboiled eggs. Season with salt and black pepper to taste, and then top finished salad with hardboiled eggs and a dash of paprika.
  • Cover and chill before serving.

Notes

Make sure to thoroughly drain the jarred pimentos, so your delicious pasta salad doesn’t become soggy with residual liquid.
Store this in an airtight container or cover with plastic wrap until ready to serve, so it doesn’t dry out.

Nutrition

Calories: 301kcal | Carbohydrates: 38g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 764mg | Potassium: 246mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1224IU | Vitamin C: 36mg | Calcium: 51mg | Iron: 2mg
Tried this Recipe? Connect with me and let me know by commenting below!