Macaroni Salad Recipe
My classic southern macaroni salad recipe has a few surprise ingredients such as kale and sweet pickles, as well as a zingy mayonnaise-based dressing to give that perky, super-addictive flavor we all know and love!
Servings: 12 servings
Calories: 362kcal
Ingredients
- 1 pound macaroni pasta
- 12 ounces roasted red pepper, (1 jar) drained and chopped
- 3/4 cup kale, finely chopped
- 1/2 cup cooked bacon, chopped
- 1/2 cup sweet pickle relish
- 1/2 cup scallions, chopped
- 1 1/2 cups mayonnaise, could be low fat
- 3 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon hot sauce, I used Frank's RedHot
- 1 clove garlic, minced
- salt and pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions, usually 7-10 minutes. Then drain and rinse with cold water.
- In a medium bowl mix the mayonnaise, apple cider vinegar, sugar, hot sauce, garlic, 1 teaspoon salt, and 1/2 teaspoon ground pepper.
- Pour the macaroni in a large bowl. Pour the dressing over the top. Then add the chopped roasted red peppers, kale, bacon, pickle relish, and scallions.
- Toss well to coat. Then refrigerate until ready to serve.
Video
Notes
I usually store leftover macaroni salad (or a big bowl of made-ahead salad) either in sealed containers or a big plastic bowl covered with plastic wrap for up to 4 days in the refrigerator.
Due to the mayonnaise and fresh ingredients, I don't recommend that you freeze this (or any pasta salad, for that matter!)
Also, if you're making this for a party or gathering that mayonnaise-based salads shouldn't sit out for more than 2 hours at room temperature (make that 1 hour in hot weather!)
Nutrition
Calories: 362kcal | Carbohydrates: 34g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 689mg | Potassium: 163mg | Fiber: 1g | Sugar: 5g | Vitamin A: 750IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 1mg