Chicago Macaroni Salad

This Chicago macaroni salad recipe features colorful pasta with lots of broccoli, Cheddar cheese, and olives. It's perfect for a potluck or a picnic.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 197 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon chopped pimento peppers
• 1 cup light mayonnaise
• 1 cup small broccoli florets
• 2 tablespoons shredded carrot
• 1 (8 ounce) package salad macaroni
• 1 large dill pickle, chopped
• 0.5 cup chopped celery
• 0.25 teaspoon black pepper
• 0.5 teaspoon white sugar
• 0.5 cup chopped green bell pepper
• 0.25 cup chopped green onion
• 0.25 cup prepared yellow mustard
• 0.5 cup sliced black olives
• 0.5 cup sliced green olives
• 0.75 cup diced Cheddar cheese
• 0.5 cup dill pickle relish, with juice

Recipe Instructions

Step 1

Bring a pot of lightly salted water to a boil over high heat. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water until cold, drain, and set aside.

Step 2

Place macaroni, broccoli, Cheddar cheese, bell pepper, pickle relish, celery, black olives, green olives, dill pickle, green onion, carrot, and pimentos in a large bowl; toss to combine.

Step 3

Whisk mayonnaise, mustard, salt, sugar, and black pepper together in a separate bowl; add to macaroni mixture and toss to coat. Cover the bowl; refrigerate to blend flavors, at least 4 hours.