Easy Macaroni Salad
This hearty pasta salad is sure to please appetites of all ages—and it serves a lot of folks! —LaVerna Mjones, Moorhead, Minnesota
Ingredients
- 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
Reviews
I passed on the ham, but followed the ratios after that...I am prepping for a 4th of July party for one! I sprinkled some dill weed on the top when done for a dash more color and a hint of dill. I didn’t add my usual paprika, only to avoid a red/green Christmas look!!! Ed
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.
Delicious! Made 1/4 recipe for a smaller potluck, and now this will be my "go-to" macaroni salad recipe from now on.
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!
I just made this for the second time and it is easy and delicious. Perfect for a potluck.