Easy Macaroni Salad Recipe
- 2 pounds uncooked elbow macaroni
- 12 hard-boiled large eggs, chopped
- 2-1/2 pounds fully cooked ham, cubed
- 1 package (16 ounces) frozen peas, thawed
- 3 cups sliced celery
- 1 large green pepper, chopped
- 1/2 cup chopped onion
- 1 jar (4 ounces) diced pimientos, drained
- 4 cups mayonnaise
- 1. Cook macaroni according to package directions. Rinse in cold water; drain and cool completely.
- 2. Place in a large bowl; stir in remaining ingredients. Cover and refrigerate for at least 3 hours. Yield: 34 (1-cup) servings.
1 cup: 380 calories, 26g fat (4g saturated fat), 102mg cholesterol, 615mg sodium, 23g carbohydrate (2g sugars, 2g fiber), 13g protein.
Reviews for Easy Macaroni Salad
"I made this with Kraft macaroni and cheese and added some yellow mustard. Even the kids loved it !"
"It was very good! I cut the recipe in half and it would still feed a small army. I added horseradish sauce, deli mustard, ground pepper, and relish for some extra kick. Already know what I will change the next time, for it is a keeper."
"I left out the pimentos and it was a hit!"
"This was easy and good, I made it as directed first then after trying it I took some of it and added McCormick salt and spice seasoning to it it was just a little kick that enhanced the flavors."
"This is "The Recipe" for macaroni salad! It is delicious!! And it makes so much!"