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Summer Staples: Macaroni Salad

There are certain dishes we automatically associate with particular seasons – even if they’re enjoyed year round. Green bean casserole and pumpkin pie are fall favorites, while deviled eggs and asparagus scream spring. Cookout favorites like hot dogs, BBQ, and macaroni salad are unarguably summer staples.

Macaroni salad is a welcome addition to any plate – let’s be honest. It’s a welcome side when served with mouthwatering grilled bourbon chicken, juicy cheeseburgers, or pork BBQ.

This macaroni salad has a few surprises that put it in a league of its own. The addition of ground white pepper adds some unexpected spice while the onion and green onions add both flavor and crunch.

The crew here at Hamilton Beach couldn’t get enough of this dish. We each had multiple servings and couldn’t wait to get our hands on the recipe. We ate the chilled salad alongside Slow Cooker Kalua Pork for a Hawaiian-style lunch. The slightly sweet, creamy salad is an ideal side when paired with something like salty, shredded pork.  

You’ll find yourself making this macaroni salad over and over again this summer. Take a seat at the picnic table, spoon yourself a generous portion, and enjoy some fun in the sun.

Macaroni Salad

Author: Hamilton Beach Test Kitchen


  • 1 cup mayonnaise
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper
  • 1 package (1 pound) elbow macaroni, cooked, drained and cooled
  • 1 small onion, finely chopped
  • 1 cup shredded carrots
  • 3/4 cup sliced green onions


  1. In a large bowl, stir together mayonnaise, sugar, salt and white pepper.
  2. Add macaroni, onion, carrots and green onion. Stir until well blended.
  3. Cover and refrigerate overnight for flavors to blend.


Serves 8-10

Other pasta salad recipes to try:



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