Shasta Macaroni Salad Recipe


Shasta Macaroni Salad Recipe is a family favorite that I make all the time, but usually with a few twists, as I make it a little different each time, choosing whatever condiments looks good at the moment.  The addition of he onion relish brings this salad to new heights!  This salad is also excellent served with Italian Grilled Chicken and Pesto Panini.

This delicious Macaroni Salad recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

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Shasta Macaroni Salad


Shasta Macaroni Salad Recipe:
Prep Time
20 mins
Cook Time
15 mins
Course: Salad
Cuisine: Italian
Keyword: Shasta Macaroni Salad Recipe
Servings: 2 to 3 servings
  • 1 cup elbow macaroni, dried, or short, short tubular pasta
  • 1/4 cup shallot, diced
  • 1/4 cup celery, diced
  • 1 1/2 tablespoons celery leaves or parsley
  • 1 plum tomato, cut in small chunks
  • 2 very small baby dill pickles, cut into small dice
  • 1/4 cup mayonnaise (good-quality)
  • 1 teaspoon spicy brown mustard
  • 3/4 teaspoon sugar, granulated
  • 1 tablespoon apple cider vinegar
  • 1 1/2 tablespoons sour cream
  • 1/8 cup Caramelized Onion Balsamic Spread*
  • Coarse salt and coarsely-ground pepper to taste
  • 1 egg, hard-boiled, sliced
  • Parsley or celery leaves for garnish
  • Smoked paprika
  1. Prepare pasta according to package directions. In a colander, rinse the cooked macaroni with cold water, drain briefly so that the macaroni remains moist, and place in a large bowl.  Learn How To Cook Pasta Properly.

  2. In a large bowl, combine the cooked macaroni, shallot, celery, celery leaves, tomato, and dill pickles; set aside.  Always add seasoning to the pasta first and then the mayonnaise.  This is so the seasonings can penetrate the flavor of the cooked pasta.

  3. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream, onion balsamic spread, salt, and pepper.

  4. Pour mayonnaise dressing over the macaroni mixture and gently mix to combine.  Taste and adjust salt and pepper (if needed) to your taste.

  5. Place hard-boiled egg slices over the top, sprinkle with celery leaves, and then sprinkle with smoked paprika.  Cover with plastic wrap and store in the refrigerator until ready to serve.

  6. If you have made your macaroni salad ahead of time, just stir in a little warm water to loosen the texture.  After a few minutes the macaroni will absorb the extra water.

  7. Makes 2 to 3 servings.

Recipe Notes

*  This is a product of Robert Rothschild and is a combination of caramelized onions, balsamic vinegar, and crushed red pepper.  If you do not have this, try using any number of condiments with onion, such as an onion and pepper relish.


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