How to Make Chicago Macaroni Salad - A Step-by-Step Guide

When it comes to classic American comfort foods, macaroni salad is a staple at picnics, barbecues, and potlucks. This creamy and tangy dish is a crowd-pleaser, and there are countless variations of the recipe. One popular version is the Chicago Macaroni Salad, which features a combination of vibrant flavors and textures that make it a standout dish.

Chicago Macaroni Salad is known for its unique blend of ingredients that give it a distinct flavor profile. With its creamy dressing, cru...

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Ingredients

  • 1 (8 ounce) package salad macaroni
  • 1 cup small broccoli florets
  • ¾ cup diced Cheddar cheese
  • ½ cup chopped green bell pepper
  • ½ cup dill pickle relish, with juice
  • 1 large dill pickle, chopped
  • ½ cup chopped celery
  • ½ cup sliced black olives
  • ½ cup sliced green olives (Optional)
  • ¼ cup chopped green onion
  • 2 tablespoons shredded carrot
  • 1 tablespoon chopped pimento peppers
  • 1 cup light mayonnaise
  • ¼ cup prepared yellow mustard
  • 1 teaspoon salt
  • ½ teaspoon white sugar
  • ¼ teaspoon black pepper

Information

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Additional Time: 4 hrs
  • Total Time: 4 hrs 40 mins
  • Servings: 10
  • Yield: 10 servings

  • Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the salad macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, and rinse with cold water until chilled. Drain again to remove excess water.
  • Place macaroni, broccoli, Cheddar cheese, green pepper, pickle relish, dill pickle, celery, black olives, green olives, green onion, carrot, and pimento in a salad bowl, and toss lightly to combine. In a bowl, whisk together the light mayonnaise, mustard, salt, sugar, and black pepper to make a smooth dressing; pour the dressing over the salad, and lightly mix to coat all ingredients with dressing. Refrigerate at least 4 hours to blend flavors before serving.
  • Nutrition

    197 cal.

    • Total Fat: 7g
    • Saturated Fat: 2g
    • Cholesterol: 10mg
    • Sodium: 1143mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 2g
    • Total Sugars: 7g
    • Protein: 6g
    • Vitamin C: 16mg
    • Calcium: 107mg
    • Iron: 2mg
    • Potassium: 171mg