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Confetti Macaroni Salad

The bits of bright red and green in this easy macaroni salad remind me of fun confetti. The inspiration for the dish came from a recipe I found in a church cookbook when I was a young writer responsible for a newspaper’s food section. —Renee Page, Rochelle, Illinois
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    16 servings

Ingredients

  • 1 package (16 ounces) uncooked elbow macaroni
  • 1-1/2 cups mayonnaise
  • 3 tablespoons cider vinegar
  • 1 tablespoon prepared mustard
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 medium sweet red pepper, chopped
  • 1 celery rib, chopped
  • 4 green onions, chopped
  • 1 jar (4 ounces) diced pimientos, drained
  • 3/4 teaspoon poppy seeds

Directions

  • Cook macaroni according to package directions; drain. Rinse with cold water and drain well.
  • In a large bowl, combine mayonnaise, vinegar, mustard, salt and pepper. Add macaroni and remaining ingredients; toss to coat. Refrigerate, covered, 2 hours or until cold.

Test Kitchen tip
  • This is a solid base recipe to use for all kinds of pasta salads. Experiment with your favorite mix-ins.
  • Nutrition Facts
    3/4 cup: 243 calories, 16g fat (2g saturated fat), 2mg cholesterol, 342mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 4g protein.

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