Macaroni Salad (America's Test Kitchen)

Total Time
Prep 30 mins
Cook 12 mins

America's Test Kitchen

Ingredients Nutrition


  1. Cook the macaroni in 4 quarts boiling water seasoned with 1 tablespoon salt, until thoroughly tender, 10-12 minutes.
  2. Drain and rinse the macaroni under cold water until cool.
  3. Shake out any excess water and spread evenly over paper towels to dry for about 3 minutes.
  4. Cover the macaroni with another layer of paper towels and roll the macaroni around to blot away any remaining moisture.
  5. Toss the macaroni with the remaining ingredients and season with salt and pepper to taste.
  6. Cover and refrigerate at least 1 hour before serving.
Most Helpful

Made for your Wk 6 Football Pool win, this recipe was picked by my DH & pronounced excellent after a bit of pers pref tweaking. I esp favour recipes that meet basic expectations & can be expanded to meet needs or pers pref. Except for using fresh cucumber (vs pickle as a DH pers pref), I made the recipe as written. On 1st taste test, we found it bland for us & in need of more texture. My additions included halved black olives, diced red bell pepper & 1 sml seeded & diced tomato. This would be a great all-occasion side-dish & also become an easy-fix luncheon entree w/the further addition of sml shrimp. Congrats on your Football Pool win & thx for sharing this sure-to-be-repeated recipe w/us.

twissis November 20, 2012