southern macaroni salad

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Once a summer I HAVE to make this pasta salad. It’s as if my mind and body are like “Welp, it’s June - time for that ridiculous macaroni salad with some crazy ingredients that tastes like home.” I grew up on this salad. I remember my mom mixing it all up in this gigantic orange bowl that was used almost exclusively for this pasta salad in the summer and cinnamon popcorn for the holidays.

I haven’t changed much to this classic. I reduced both the mayo and sugar quantities a little, but not much. Listen, this is not a dish you eat for health. This is a dish you eat because it is creamy and crunchy and sweet and vinegar-y and the perfect side to anything that comes off the grill.

Head’s up, this makes A TON. Unless you’re entertaining 12 people (and that’s likely not happening in these times), you’ll be eating this all week. The good news though? It gets better the longer it sits in the fridge.

 
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I usually try to make this with cavatappi shaped pasta because I love the big curly macaroni style noodle. However, in my grocery roulette order this week all I could get was fusilli. The original recipe calls for small ring macaroni which is also fun. Whatever shape you choose, I can almost guarantee you one thing - your kids will love it. Emilia has had this for almost every meal the last three days and she always signs “more! more!”. Make the full recipe for your family all week, or halve it and serve it with some homemade white castle sliders for an easy weeknight dinner.

Southern Macaroni Salad

Total Time: 12 hours Hands-On Time: 30 minutes Serves: a bajillion (j/k but easily 10-12 ppl)

Ingredients:

  • 1 lb. macaroni (or cavatappi, or fussili, or whatever fun shape you’d like)

  • 1 green pepper, diced

  • 1/2 red onion, diced fine

  • 1 Cup diced celery

  • 1 - 4oz jar diced pimento, drained

  • 1 - 15.5oz can low sodium red kidney beans, drained and rinsed.

  • 1/2 Cup apple cider vinegar

  • 1 - 15.25oz can low sodium sweet peas, drained and rinsed

  • 1 - 14.5oz can sliced carrots, drained and rinsed and sliced in half

  • 1 - 14.5oz can low sodium french-style green beans, drained and rinsed

  • 1 1/2 Cups mayonnaise

  • 1 teaspoon mustard

  • 1 Cup heavy cream

  • 1/3 Cup sugar

  • salt and pepper to taste

Directions:

  1. In a small bowl, soak the drained and rinsed kidney beans in the apple cider vinegar. Soak for 1 hour (I normally just soak as long as it takes to make everything and add them in at the very end).

  2. Cook the pasta to al dente in salted water according to package directions. Once cooked, drain and run under cold water.

  3. While pasta cooks, dice veggies and drain and rinse canned veg.

  4. In a VERY large bowl (I have to use my big stainless mixing bowl from my Cuisinart mixer), whisk together the mayo, mustard, cream, sugar, salt and pepper.

  5. Add in the veggies and pasta and mix well. I use a folding motion to get everything coated without smushing it all together.

  6. Drain (but don’t rinse!) the vinegar off of the kidney beans and add. Stir until combined.

  7. Taste for salt and pepper

  8. Refrigerate overnight (4 hours if you’re in a bind). It will look super liquid-y at first, but come morning it will have soaked in more and be the perfect consistency.

 
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