This version of macaroni salad is truly homespun. By that I mean, this Homestyle Macaroni Salad is how I grew-up eating pasta salad. Jumbo macaroni shells cooked to al dente are then mixed with tangy red onion, Roma tomatoes, cucumber, green bell pepper and shredded cheese all smothered with a homemade buttermilk dressing. It’s a picnic perfect side dish that always satisfies.
My Mom always included a good amount of vegetables in her macaroni salad, no doubt, taking the opportunity to get us kids to enjoy it more.I totally understand that, now as a Mother myself. The ingredients in this salad are what she would include in her homestyle macaroni salad with one exception. I include green bell pepper, which would definitely invoke a protest from my Dad who has an intense aversion to the flavor. None-the-less I really love them and I always add peppers. Macaroni salad is one of those side dishes that will round-out most any main dish entree and will always be a backyard barbecue family favorite.
You may also like; 16 Sensational Ways to Make Macaroni and Cheese, Rainbow Macaroni Salad, Macaroni Salad with Smoked Mozzarella and Prosciutto and Deviled Egg Macaroni Salad.
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Helpful Kitchen Items:
Homestyle Macaroni Salad
Ingredients
- 16 oz elbow macaroni jumbo or regular
- 2 cup real mayonnaise
- 1/2 cup buttermilk
- 1/3 cup sugar
- 1/4 cup apple cider vinegar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 1/2 tsp celery salt
- 1/2 tsp black pepper
- 3 Roma tomatoes diced and seeded
- 1 medium cucumber peeled, seeded and diced
- 1 small red onion diced
- 1 small green bell pepper seeded, diced
- 1 cup shredded sharp cheddar cheese
Instructions
- Cook the pasta in salted water per the package directions until al dente. Drain well.
- In a medium mixing bowl, whisk together the mayonnaise, buttermilk, sugar, vinegar, onion and garlic powder, celery salt and black pepper.
- Add the remaining ingredients, reserving the shredded cheese. Mix well. Taste and adjust the salt if needed.
- Chill thoroughly add the shredded cheese after the salad has cooled.
- Chill for at least 4 hours and stir well, before serving.
Melissa says
Hi Joansy, thanks so much for your sweet note. I am delighted you are enjoying my blog, and finding recipes to enjoy. Happy Easter to you as well. ☺
Joansy W says
Melissa, I love your blog and your recipes! This recipe sounds so much like a macaroni salad my mom used to make, and she loved to use buttermilk (me too!)
Thank you so much for sharing these wonderful recipes. I can’t tell you how much I appreciate it and look forward to your posts!
Happy Easter!
Linda says
Since you’ve turned me on to using buttermilk in so many recipes and I’m in love with the tangy flavor, you know I’ll be giving this recipe a try. Sounds (and looks) super delish.
Melissa says
Hi Linda, lol yes, you know we love our buttermilk. ☺
jane smith says
Hello Melissa-Greetings from South Australia,
I made this twice now, the second time I added canned corn which we spent chasing and leftover chicken which just didn’t taste right-should have known to leave well enough alone:)
I also made the 5 bean salad-fantastic! No, really, fantastic.
I have to ask-do all Southern women cook/eat like this? It’s just I don’t know much about America-apart from some TV shows, so this is normal, yes?
These are such beautiful dishes which taste even better and simple instructions.
I thankyou as does my husband.
Marie
Melissa says
Hi Marie, thanks so much for your sweet note and for visiting from Australia! On my blog, you’ll find my personal take on many beloved Southern dishes. Southerners, like most others, eat and love a variety of foods such as Italian, Mexican, Chinese, Indian, Spanish-style, Caribbean but many of the dishes I share are homestyle favorites. I’m delighted you’ve found something here to enjoy. Thanks again for visiting!
Anonymous says
Melissa, this dressing recipe was excellent. Rave reviews all around! Best macaroni salad ever!
Melissa says
Wonderful, thanks for visiting!
Debbie says
Made this my family loved it! We enjoy so many of your recipes! Keep them coming