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Picnic Macaroni Salad

Name: Picnic Macaroni Salad
Prep time: 15 min
Total time: 15 min
Yield: 30-32 servings.
Ingredients: 2 packages (16 ounces each) elbow macaroni, cooked and drained; 8 medium carrots, chopped; 2 medium tart green apples, chopped; 2 medium green peppers, chopped; 2 small onions, chopped; 3 cups mayonnaise; 1/3 cup prepared mustard; 1/4 cup cider vinegar; 1/4 cup sugar; 2 teaspoons garlic salt; 2 teaspoons salt; 1 teaspoon pepper; 12 hard-boiled large eggs, sliced; 1 teaspoon seafood seasoning

2 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. + chilling

Makes

30-32 servings

This is the best-tasting macaroni salad ever! When I fix a batch, I serve myself a portion right away because if I wait until I get to the table, I know it will be all gone.—Judith Hunt, Goldsboro, North Carolina

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Ingredients

2 packages (16 ounces each) elbow macaroni, cooked and drained
8 medium carrots, chopped
2 medium tart green apples, chopped
2 medium green peppers, chopped
2 small onions, chopped
3 cups mayonnaise
1/3 cup prepared mustard
1/4 cup cider vinegar
1/4 cup sugar
2 teaspoons garlic salt
2 teaspoons salt
1 teaspoon pepper
12 hard-boiled large eggs, sliced
1 teaspoon seafood seasoning

Directions

In a large bowl, combine the first five ingredients. In a small bowl, whisk the mayonnaise, mustard, vinegar, sugar, garlic salt, salt and pepper. Pour over macaroni mixture; toss to coat.
Top with egg slices; sprinkle with seafood seasoning. Cover and refrigerate for at least 3 hours.

Nutrition Facts

1 cup: 223 calories, 19g fat (3g saturated fat), 87mg cholesterol, 451mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 3g protein.

Picnic Macaroni Salad

Total Time

Makes

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Ingredients

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