Macaroni Salad

READY IN: 20mins
Recipe by AmyZoe

Cooking for an army and don't know what to make? This is like eating deviled eggs and pasta in a single creamy dish. I halved the recipe when I made it (I'll post the full recipe that serves 32). I didn't even have celery or pimientos, but it still turned out terrific. I used a mixture of yellow and green bell peppers (I thawed them from the freezer) and for the peas I used a mixture of frozen corn, green beans, peas, and carrots. This one's hard to stop eating. I found the recipe came from America's Best Church Supper Recipes/Taste of Home. Thank you LaVerna Mjones from Moorhead, Minnesota for your delightful recipe! Cook time excludes chilling time, but I completely skipped that step.

Top Review by Bluenoser

Had a craving for macaroni salad and tried your recipe and was impressed. Will be using it again for sure.

Ingredients Nutrition


  1. Cook macaroni according to package directions. Rinse in cold water and drain and cool completely.
  2. Place in a large bowl and stir in remaining ingredients.
  3. Cover and refrigerate for at least 3 hours.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a