This macaroni salad recipe has been in my family for generations. My mom is 85 and I recently asked her how long it’s been around and she remembers her mom and grandmother both making it so it’s been around at least 100 years!
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Now, this is not your typical macaroni salad. When I tell you the secret ingredients you might find them odd, but don’t judge it until you try it. It seems like every time we make it for anyone outside the family — a potluck at work, a picnic — it is a huge hit. And then we are almost always asked to make it the next time!
The secret ingredients…
What makes this macaroni salad different is that it includes canned sweet peas and iceburg lettuce. I know…I know…that sounds weird but it just works! You can use any macaroni, but salad macaroni, also knows as Ditalini is my favorite. It is small enough to allow the other ingredients to shine.
Here’s what you’ll need…
- 2/3 bag of salad macaroni
- 1/2 head of iceburg lettuce
- 1 large tomato
- 1 cucumber
- 3/4 sweet onion
- 1 can sweet peas
- 3/4 cup mayonnaise
- 2-3 tbsp apple cider vinegar
- Salt and pepper
Here’s how you’ll make it…
- Boil the macaroni in salted water until tender. Drain and place in the refrigerator to chill.
- Cut or tear the lettuce into small, bite size pieces. Dice the tomato, onion and cucumber into small cubes. Note: I like to remove the seeds in the tomato and cucumber to reduce the overall liquid in the salad.
- Drain the sweet peas.
- In a large bowl, combine the lettuce, onion, tomato, macaroni and peas. Toss together.
- Add mayonnaise and blend. If it looks dry, add a little more mayonnaise.
- Add the apple cider vinegar. I add about 3 tbsp but I recommend adding it a little at a time and tasting it. Vinegar is one of those ingredients that can become overpowering fast.
- Add salt and pepper to taste. Once the salt and pepper is added, taste it again and see if it needs anything. I often tweek it at the end.
- Chill in the refrigerator for a couple of hours and serve.
Oh, by the way…
You can make this recipe in any large bowl but I thought I’d share my favorite bowls with you. I am totally obsessed with these Pioneer Woman mixing bowls. The large bowl is perfect for this macaroni salad and they have lids for transporting or storing in the refrigerator. Love them!
Follow the recipe below and enjoy this not so typical macaroni salad. Let me know what you think.
Happy tinkering,
Susan
This is definitely not your typical macaroni salad. When you see the ingredients you might think it sounds a little weird but when you give it a try you'll be hooked!
- 2/3 bag Salad Macaroni
- 1/2 head Iceburg Lettuce
- 1 large Tomato
- 3/4 Sweet Onion
- 1 Cucumber
- 1 can Sweet Peas
- 3/4 cup Mayonnaise
- 2-3 tbsp Apple Cider Vinegar
- Salt
- Pepper
-
Boil the macaroni in salted water until tender. Drain and place in the refrigerator to chill.
-
Cut or tear the lettuce into small, bite size pieces. Dice the tomato, onion and cucumber into small cubes. Note: I like to remove the seeds in the tomato and cucumber to reduce the overall liquid in the salad.
-
Drain the sweet peas.
-
In a large bowl, combine the lettuce, onion, tomato, macaroni and peas. Toss together.
-
Add mayonnaise and blend. If it looks dry, add a little more mayonnaise.
-
Add the apple cider vinegar. I add about 3 tbsp but I recommend adding it a little at a time and tasting it. Vinegar is one of those ingredients that can become overpowering fast.
-
Add salt and pepper to taste. Once the salt and pepper is added, taste it again and see if it needs anything. I often tweek it at the end.
-
Chill in the refrigerator for a couple of hours and serve.
