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The fourth of July is this week, meaning a barbecue to celebrate. And what makes a good barbecue is the sides. Creamy classic macaroni salad with celery and hard boiled eggs is one of the most classic summer side dishes. Macaroni salad is a must bring to your fourth of July barbecue. It has all of the flavors of a classic well loved summer dish. This salad is best served cold, making it a great make ahead dish. Keep the pasta refrigerated until you are ready to serve or for up to 4-5 days.
Hard boiled eggs are used in this macaroni salad, just like the old-fashioned macaroni salads. To make hard boiled eggs, place 4 eggs into a large saucepan and cover them with water. Bring the eggs to a boil, when boiling cover the eggs and remove from heat. Let sit, covered for about 15 minutes. Drain and rinse the eggs with cold water. Peel the eggs and chop to add to the macaroni salad. Mix cooked pasta with the hard boiled eggs, and the remaining ingredients. Cover and refrigerate until ready to serve.
Classic Macaroni Salad
Ingredients
- 16 oz. elbow pasta
- 4 hard boiled eggs, chopped
- 1 large red onion, diced
- 1/2 cup diced celery
- 1 1/2 cups mayonnaise
- 2 teaspoons vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Cook pasta according to package directions, drain and place into a large bowl.
- Mix pasta with the remaining ingredients. Cover and refrigerate for at least one hour, or until ready to serve.