- American
- Side
- Party
- Summer
- Comfort Food
- Vegetarian
Mom’s Macaroni Salad
Growing up, every summer when it was steak, hot dog, or burger night on the grill, my mom would make her classic macaroni salad. It’s simple, creamy, and nostalgic in the best way, with tender elbow macaroni folded into a seasoned mayonnaise dressing and plenty of sliced green olives for a briny pop. The olive brine gives the dressing just enough tang to keep it from feeling heavy, while garlic powder, onion powder, paprika, and black pepper add that familiar backyard-cookout flavor. The green olives were always my favorite part, although we always had to make a “no-olive” version for my little brother. It’s the kind of make-ahead side dish that tastes even better after chilling and belongs next to anything coming off the grill.
- Prep
- 15 min
- Cook
- 1 hr
- Total
- 1 hr 15 min
- Servings
- 10
- Difficulty
- Easy
Instructions
Cook the macaroni
Bring a large pot of water to a boil. Add elbow macaroni and cook until al dente, about 8–10 minutes.
Cool the pasta
Drain and rinse under cold water to stop cooking. Let cool completely.
Make the dressing
In a large mixing bowl, whisk together mayonnaise, salt, pepper, garlic powder, onion powder, paprika, and 2 tablespoons of olive brine. Taste and add more brine as needed for tanginess.
Fold together
Add cooled macaroni and sliced green olives to the dressing. Gently fold to coat all the pasta evenly.
Chill and serve
Cover and refrigerate for at least 1 hour to let the flavors meld. Stir before serving.
Recipe by
Russell Toris
@russell-toris