2 Scoop Mac Salad Recipe
Make 2 Scoop Mac Salad Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Optional Add-Ins
Method
Preparation
- 1
Cook the Elbow Macaroni
In a large pot, bring salted water to a boil. Add 2 cups of elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- 2
Prepare the Dressing
In a large mixing bowl, combine 1 cup of mayonnaise, 1 tablespoon of sweet pickle relish, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix well until smooth.
- 3
Chop the Vegetables
Dice 2 celery stalks, grate 1 cup of carrots, dice 1 medium red bell pepper, and chop 1 bunch of green onions. Add all chopped vegetables to the mixing bowl with the dressing.
- 4
Add Hard-Boiled Eggs
Chop 3 large hard-boiled eggs and add them to the mixing bowl.
- 5
Combine Ingredients
Add the cooled elbow macaroni to the mixing bowl and stir everything together until well combined. Taste and adjust seasoning if necessary.
Serving
- 6
Add Optional Ingredients (if desired)
If using, gently fold in 0.5 cup of crumbled cooked bacon, 1 cup of thawed peas, and/or 1 cup of shredded cheddar cheese into the salad.
- 7
Chill the Salad
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to meld.
- 8
Serve
Scoop the mac salad into serving bowls and enjoy!
