Homestyle Macaroni Salad

For this classic side salad, we mixed cavatappi pasta, hard-boiled eggs, and chopped vegetables with a tangy buttermilk-mayo dressing.

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  • 1 pound cavatappi or macaroni pasta
  • 4 hard-cooked eggs, chopped
  • 1 cup chopped celery
  • 1/3 cup finely chopped red bell pepper
  • 1 tablespoon minced jalapeno, optional
  • 1/3 cup chopped red onion
  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 2 1/2 tablespoons cider vinegar
  • 3 tablespoons snipped fresh chives
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon freshly ground black pepper
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Cook pasta according to package directions. Transfer to colander and rinse under cold water; drain.
Meanwhile, combine remaining ingredients in a large bowl until well blended. Add cooled pasta and toss to coat.

Make Ahead Tip

  • Cover salad and refrigerate up to 24 hours. Let stand at room temperature 30 minutes before serving.

nutrition information

Per Serving: cal. (kcal) 210, Fat, total (g) 9, chol. (mg) 66, sat. fat (g) 2, carb. (g) 26, fiber (g) 1, pro. (g) 6, sodium (mg) 289, calcium (mg) 30, Percent Daily Values are based on a 2,000 calorie diet
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