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Macaroni Salad Recipe

Ingredients

Scale

4 Cups uncooked Elbow Macaroni or Noodle of choice

1 Cup Duke’s Mayonnaise

¼ Cup White Sugar

¼ Cup White Balsamic Vinegar

2 ½ TBS Yellow Mustard, prepared

1 ½ TBS Grizzly Herb Blend

1 ½ tsp Zipp Zapp Zopp Herb Blend

1 tsp Wacky Pepper Blend

2 Celery Stalks, chopped

1 Large Onion, chopped

1 Green Bell Pepper, seeded and chopped

¼ Cup Carrot, grated

2 TBS Pimento Peppers, chopped

Instructions

  1. Bring a large pot of salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite according to package directions. Rinse under cold water and drain.
  2. Mix mayonnaise, sugar, vinegar, mustard, all seasoning blends, and macaroni together in a large bowl.
  3. Stir in celery, onion, green pepper, carrot, and pimentos.
  4. Refrigerate salad for at least 4 hours before serving, but preferably overnight.