Old Fashioned Macaroni Salad is the retro side dish that you remember eating as a kid. It makes a perfect addition to a potluck, barbecue, holiday party, or weeknight dinner.
For the salad:
- 8-ounces elbow macaroni (½ box)
- Handful of Kosher salt
- 2 tablespoons olive oil
- ½ cup diced celery
- ½ cup fresh or frozen peas (if frozen, thaw the peas)
- 1 large tomato, seeded and diced
- 1 carrot, peeled and finely minced
- ½ small sweet onion, finely diced
- ¼ pound provolone cheese, finely diced
For the dressing:
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon black ground pepper
- ½ teaspoon celery seed
Cook the pasta.
Fill a large pot of water with hot water and stir in a large handful of salt. Bring the water to a full rolling boil.
Add the pasta and cook according to the package directions less one minute. The pasta should be very al dente.
Drain the pasta and spread it out on a baking sheet.
Drizzle with olive oil, toss, and allow the pasta to cool.
Make the dressing.
In a small mixing bowl, whisk together the mayonnaise, sour cream, vinegar, lemon juice, salt, pepper, and celery salt.
Combine the salad.
Add the cooked, cooled pasta to a large bowl.
Toss the pasta with the remaining salad ingredients.
Pour the dressing over the pasta and veggies and toss well to fully combine.
Cover the macaroni salad and chill until ready to serve up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boil
- Cuisine: American
Keywords: old fashioned macaroni salad, macaroni salad, side dish, vintage recipes, old fashioned recipes, pasta, 4th of July recipes, potluck recipes, barbecue recipes