Made with Miracle Whip, this Macaroni Salad is a summertime classic. This recipe, which was inspired by the salad my dad makes, has become one of my go-to sides for grilling and entertaining.
This post has been sponsored by HEINZ and Miracle Whip. All thoughts and opinions are my own.
Yes, my friends, I’m back with another pasta/macaroni salad recipe. This type of salad is a favorite of mine, and I realize that most folks have their own way to make one. While I’ve shared a mayonnaise-based macaroni salad recipe with you in the past, this recipe for one made with Miracle Whip is long overdue.
Macaroni Salad with Miracle Whip:
This recipe is inspired by my dad’s. His macaroni salad is a popular dish at his annual Independence Day party, so I think you’re going to enjoy this salad. What I love about the Miracle Whip is the zip and tang taste it gives the macaroni salad.
To get all of the ingredients for this recipe, I headed to my local Giant Eagle. While I was there, I also picked up other grilling and entertaining essentials: hamburger, buns, cute gingham plates, and HEINZ Ketchup.
With everything purchased, I was ready to whip up a delicious and easy meal to celebrate the start of summer.
How to Make Miracle Whip Macaroni Salad:
Now, as much as I love my dad’s macaroni salad, his version is a bit basic for my tastes. To kick his recipe up a couple of notches, I add red peppers, celery, dill relish, and a few seasonings.
Another change I made was with the pasta. I decided to ditch the macaroni and use this fun Ditalini pasta. I thought it would make the dish feel special. Plus, I like how those little rings hold on to lots of dressing.
After cooking and draining the Ditalini, I added hard-boiled eggs, celery, red pepper, and onion. For the dressing, I whisked together the Miracle Whip, yellow mustard, apple cider vinegar, sugar, dill pickle relish, garlic salt, celery seed, and salt and pepper to taste.
Once the dressing was prepared, I added it to the pasta mixture and stirred it to combine everything. I recommend allowing the macaroni salad to sit in the refrigerator for at least an hour before serving. This allows the salad to cool and the flavors to meld.
And what’s a perfect complement to macaroni salad? Hamburgers! So, I pulled out the grill and grilled up a few burgers to create a full meal of deliciousness. Top your burger the way you like it, but don’t forget a squirt of HEINZ Ketchup. It doesn’t get any better than that!
I don’t know how it is in your neck of the woods but in this area, HEINZ Ketchup is a must on the table. One of the reasons why is that HEINZ Ketchup is made right here in Pittsburgh. It’s been a favorite of my family for years.
I was especially excited to see that HEINZ has several new varieties which allow you to make healthier choices. HEINZ Organic Ketchup has the thick and rich flavor you love, but it’s made with USDA certificated Organic ingredients. There’s also HEINZ No Sugar Added, which again offers that wonderful thick and rich taste but with no sugar added. And finally, HEINZ Simply Ketchup is made with real, simple ingredients like red ripe tomatoes and sugar—no high fructose corn syrup.
With the table set, burgers grilled, and macaroni salad cooled, I was ready to announce, “Dinner is served.” Before anyone digs in, may I also tell you how much I like the look of red gingham for summer entertaining? These paper plates and napkins are so cute!
Want more pasta and macaroni salad recipes? Try these:
- Sun-Dried Tomato Pasta Salad
- BLT Pasta Salad
- Ramen Noodle Pasta Salad
- California Cobb Pasta Salad
- Pasta Salad with Roasted Mushrooms
I think you are going to love this Miracle Whip-based Macaroni Salad. And remember, it’s Grilling Season at Giant Eagle so be sure to shop Giant Eagle for all your summer grilling essentials.
Macaroni Salad Recipe (Miracle Whip based):
- 1 pound Ditalini pasta cooked al dente
- 3 hard-boiled eggs peeled and chopped
- 1/2 onion chopped
- 3 stalks celery chopped
- 1 red bell pepper seeded and chopped
- 1/2 cups Miracle Whip
- 2 tablespoons dill pickle relish
- 2 tablespoons yellow mustard
- 1/4 cup sugar
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon garlic salt
- 1 teaspoon celery seed
- Salt and pepper to taste
In a large bowl, combine the cooked Ditalini pasta, eggs, onion, celery, and red bell pepper.
In a separate bowl, whisk together the Miracle Whip, dill pickle relish, yellow mustard, sugar, apple cider vinegar, garlic salt, and celery seed. Add salt and pepper to taste.
Add the dressing to the pasta mixture and stir until well combined. Cover and chill for at least 1 hour before serving.