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Vegetable Macaroni Salad

“This salad is so easy and so versatile. Even the leftovers taste great the next day!” -Mary Kay Dillingham, Overland Park, Kansas
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 1 cup uncooked elbow macaroni
  • 1/2 cup mayonnaise
  • 1/4 cup sliced celery
  • 1/4 cup chopped pitted green olives
  • 1/4 cup sliced green onions
  • 1/4 cup shredded cheddar cheese
  • 2 tablespoons sliced radishes
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon white vinegar
  • 1 teaspoon prepared mustard
  • 1/4 to 1/2 teaspoon salt
  • 1/4 teaspoon celery seed
  • Dash pepper


  • Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients.
  • Drain macaroni and rinse in cold water. Add macaroni to mayonnaise mixture; toss to coat. Chill until serving.
Nutrition Facts
3/4 cup: 314 calories, 26g fat (5g saturated fat), 18mg cholesterol, 544mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 4g protein.

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Average Rating:
  • pajamaangel
    May 11, 2012

    No comment left

  • skhunt13
    Jul 2, 2011

    My family doesn't even like macaroni salad. They want me to bring it to our Independence Day celebration now!

  • Jan2
    May 22, 2009

    This is the macaroni salad i make just for the 2 of us. Delicious. In place of the salt and celery seed i use Bon Appetit (McCormick brand). Jan.

  • koemt
    Aug 31, 2008

    This is a Delicious Salad. The flavor, however, was slightly flat due to the cheese. After adding a little sugar, it was great and the kids and adults devoured it.