Mom’s Macaroni Salad

Published August 28, 2018

I’ve been in a nostalgic mood this week. First, I posted my Mother’s breaded chicken recipe. Now, her macaroni salad. For summer cookouts, we always had this salad. Long enough ago that it was called macaroni, not pasta. I loved it then, and I love it now.

I won’t say I don’t make other pasta salads. I do. I make all sorts of combinations, but this is the salad that brings me home.

Mom used mostly mayo, with a little salad dressing like Spin Blend. She felt it gave the salad just a little more zing. I use straight mayo, but that part of the recipe is flexible.

She added quite a few hard cooked eggs and I think they add a richness to the dish. My dad would cut up the celery and green onions for her. Mom liked the veggies cut into a fairly small dice in this dish, and Dad had great knife skills. I love the image of them cooking together.

So here it is- a family recipe wrapped up nicely with some memories, too.

Mom’s Macaroni Salad

1 lb. uncooked pasta, shells are preferred
Salt and pepper
Mayonnaise, about 1 cup
Salad dressing, like Miracle Whip, about ½ cup or more mayo
3-4 ribs celery, sliced thin
4-5 green onions, trimmed and sliced thin
8-12 hard-cooked eggs, cooled and peeled

Cook pasta according to package directions, but do not overcook. Rinse with cold water and drain well. Place drained pasta in a large bowl and sprinkle with salt and pepper to taste. Add dressings and vegetables and stir until well mixed. You may want to add more dressing to suit your taste. Chop eggs and stir into salad. Adjust seasonings if needed and chill before serving. Serves 8-10.