Macaroni Salad


This is a classic and creamy American side dish that is served with rotisserie chicken and barbeque. It is packed with mustard, mayonnaise, herbs, spices, and vegetables. It is a balanced and easy recipe that anyone can prepare for family gatherings or events.

  • Easy
  • 4 person(s)
  • 15 Min


    • Elbow macaroni400 grams
    • Water1 litre
    • Saltto taste
    • Cabbage, thinly sliced½
    • Carrot, julienne1
    • Orange pimento, roughly chopped1
    • Red pimento, julienne1
    • Capsicum, julienne1
    • Black pepper powder½ teaspoon
    • Olive oil1 tablespoon
    • Chilli garlic powder½ teaspoon
    • Dried oregano½ teaspoon
    • White pepper½ teaspoon
    • Saltto taste
    • Lemon juice1 teaspoon
    • Mustard paste1 teaspoon
    • Cream½ cup
    • Mayonnaise1 cup


  • Take a cabbage and slice it thinly. Keep for later use.
  • Cut carrots into thin strips. Save for later use.
  • Roughly chop orange bell pepper and save for later use.
  • Take red pimento and cut into fine julienne.
  • Cut capsicum into fine julienne. Save for later use.
  • Add water and salt in a small pot, stir, and bring to a boil.
  • Add elbow macaroni, stir, and cook for 8 minutes until al dente.
  • Add black pepper, olive oil, chilli garlic powder, dried oregano, white pepper, salt, lemon juice, mustard paste, cream, and mayonnaise.
  • Then add julienned green bell pepper, red pimento, orange pimento, sliced cabbage, and julienned carrot. Mix thoroughly.
  • Enjoy! Please give us your feedback in the comments below.
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