Mom’s Macaroni Salad

My aunt loves my mother’s macaroni salad.  So when she invited me to an end-of-summer cook-out, it was easy to decide what to bring.  Only problem:  The recipe is at my apartment in Virginia.  But I helped Mom make it enough when I was young that I figured I’d just wing it, while giving it my own spin.  I think it turned out pretty well.  I hope you do too.

Mom's Macaroni Salad

Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 12
Author Leslie Carbone


  • 2 12-oz boxes tri-color rotini
  • 1/2 lb carrots, peeled and sliced crosswise
  • 1 red bell pepper, chopped small
  • 1 yellow bell pepper, chopped small
  • 1 green bell pepper, chopped small
  • 1/4 c red onion, chopped small
  • 1 scallion, sliced thin, green parts only
  • 6 lg. hard-boiled eggs, chopped
  • 1 c mayonnaise
  • paprika


  1. Cook rotini according to package instructions, drain, rinse with cold water, and leave aside to cool.  

  2. Combine vegetables in a lg. bowl. Mix in rotini. Blend in eggs. Blend in mayonnaise. Sprinkle with paprika. 

  3. Chill before serving.  
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