Yield
8 servings (serving size: 1 cup)

How to Make It

Combine first 6 ingredients in a large bowl; stir well. Add macaroni and remaining ingredients; toss well to coat. Cover and chill.

Ratings & Reviews

auntcy1's Review

seattlebelle
June 03, 2013
I used 1 1/2 cups of barilla elbows, omitted the peas, parsley, cheddar and ham and my gosh, this is DELICIOUS. I also added some celery for added crunch. This is by far our favorite Macaroni Salad recipe ever. And it just keeps getting better. Day 3 - still outstanding. A real keeper.

seattlebelle's Review

cpalma
February 01, 2012
Really great recipe; I loved all the veggies in it. I didn't have spicy brown mustard on hand, so I used Dijon and a few drops of hot sauce also added a few drops of Worcestershire sauce. Definitely will be my go-to macaroni salad recipe.

cpalma's Review

auntcy1
May 01, 2011
Fantastic light recipe. I did omit the ham and cheese to lighten it a little more but flavor wise it didn't need it anyway. Good amount of dressing to pasta. At first I thought it would be too much but pasta absorbed it while sitting in frig.

karenfar's Review

karenfar
October 18, 2010
I brought this to a neighborhood BBQ and it was a hit. It is so good. It has great texture, flavor, color and is moist even though it looked dry. I used almost a full cup of onions and didn't think it was too much. The dressing is great and the flavors of all the ingredients work so well together. I would say as an accompaniment salad this recipe serves at least 12.