Classic macaroni salad

Prep 15 min
Total 25 min
Serves 12



4 cups
elbow macaroni pasta
small onion, finely diced
1/2 cup
cider vinegar
3 tbsp
granulated sugar
1 1/2 tsp
stalks celery, finely diced
1 225-mL jar
chopped pimento peppers, drained
1 1/4 cups
3/4 tsp


  • COOL pasta following package directions. Drain and rinse under cold water.
  • STIR onion, vinegar, sugar and salt in a large bowl. Let stand for 10 min to pickle. Add celery, pimentos, mayo and pepper. Stir in macaroni until combined.
  • SERVE right away or cover and refrigerate until cold, about 1 hr.
  • Variation: Add 1 1/2 cups of finely cubed cheddar for a cheeky twist on mac and cheese.


Calories 322, Protein 6 g, Carbohydrates 32 g, Fat 19 g, Fibre 2 g, Sodium 539 mg. Excellent source of folate

Chatelaine Quickies: French onion macaroni and cheese

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