Nana's Macaroni Salad

Prep Time
Cook Time
Ready In

"When Nana gave me this recipe she only gave me the ingredients, but no measurements, so feel free to change things to your taste. It is best to refrigerate this salad for at least an hour to let the flavors blend. Great the next day!"

Original recipe yields 4 servings


  • Serving Size: 1 (207.8 g)
  • Calories 349.1
  • Total Fat - 6.9 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 65.6 mg
  • Sodium - 988.9 mg
  • Total Carbohydrate - 61.7 g
  • Dietary Fiber - 5.2 g
  • Sugars - 10.4 g
  • Protein - 14.9 g
  • Calcium - 60.8 mg
  • Iron - 2.5 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0.3 mg

Step 1

Cook pasta according to package directions.

Step 2

Drain and cool.

Step 3

Add the shrimp, beef bouillon powder, season salt, garlic powder, pickles, onion, and pickle juice. Blend well.

Step 4

Chill in refrigerator for about one hour.

Tips & Variations

No special items needed.


Kerfuffle-Upon-Wincle (KUW)

Such a great sauce; much more delicious than most macaroni salads with mayonnaise! I made the recipe as written using Radiatore pasta, but with 12 ounces small frozen (raw, peeled, and tailed) shrimp that I sauteed in two tablespoons dry vermouth, a bit of salt, and a pinch of red pepper flakes. Served with spring lettuce, grape tomatoes, and sliced avocado. I've made this recipe many times in recent years. Tagged for Pick Me!

(12 Jun 2015)