Macaroni Salad Recipe

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As promised yesterday, here’s the macaroni salad recipe that I made to take to the camping trip last weekend.

It’s a jazzed up and significantly more colorful version of the delicious macaroni salad recipe passed down to me from my famous Aunt Lori.  And it’s definitely still delicious.

Macaroni Salad Ingredients | Oysters & Pearls

Macaroni Salad Recipe
serves a large crowd as a side


– 1 box elbow macaroni, cooked according to package directions
– 1 6 to 8 ounce jar mushrooms (or two 4-oz jars)
– 3/4 cup Duke’s Mayo
– 1 tablespoon whole grain mustard
– 2 tablespoons chopped fresh parsley
– 1 cup chopped celery
– 1 small red onion, chopped
– 1 bunch green onions, chopped
– salt and pepper to taste


Boil macaroni according to package directions.  Mix with remaining ingredients.  Chill.

*And put salad in the fridge.

Southern Macaroni Salad Recipe  | Oysters & Pearls

The instructions are verbatim from my aunt’s handwritten recipe.  I love it.

This is a tasty addition to all BBQs, potlucks, etc. and is super easy and oh so Southern.  I love making it a little more colorful, but if you’re sticking to my aunt’s version, use a Vidalia onion, regular yellow mustard, and omit the green onions.  Or add/subtract whatever you want!  It’s your salad, after all.

Macaroni Salad Recipe  | Oysters & Pearls


Until Next Time


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