Macaroni salad

Macaroni salad is a type of pasta salad, served cold made with cooked elbow macaroni and usually prepared with mayonnaise.[1] Much like potato salad or coleslaw in its use, it is often served as a side dish to barbecue, fried chicken, or other picnic style dishes.[2] Like any dish, national and regional variations abound[1] but generally it is prepared with raw diced onions, dill or sweet pickles and celery and seasoned with salt and pepper.[3]

Macaroni salad
Macaroni salad
Chicken macaroni salad
Top: Macaroni salad from Dayton, Virginia
Bottom: Filipino chicken macaroni salad
CourseSide dish
Serving temperatureCold
Main ingredientsMacaroni, usually mayonnaise, onions, pickles, celery

By country

Australia & New Zealand

In Australia, and New Zealand it is commonly known as pasta salad which is usually made with cooked shell pasta pieces and bought from supermarket delis.


In the Philippines, macaroni salad is a dessert with a mildly sweet flavor. It does not use onions, pepper, or celery. It typically uses native sweetened jellies, cheese, as well as various fruits in contrast to western macaroni salads. It is commonly consumed during holidays such as Christmas and New Year's Day, as well as parties and gatherings.[4] A common variant adds shredded chicken and is known as chicken salad or chicken macaroni salad.[5][6][7]

United States

In the United States, macaroni salad has been described as a "deli staple".[3] In Hawaii, macaroni salad is a popular staple in plate lunches.[1] In Puerto Rico macaroni salad may contain mayonnaise, mustard, canned tuna or bits of Spam, onions, Cubanelle peppers and pimentos.

See also


  1. ^ a b c "How to make Hawaiʻi plate-lunch-style macaroni salad". Hawaii Magazine. December 4, 2009. Retrieved December 22, 2017.
  2. ^ The Christian Science Monitor (September 24, 2014). "Buttermilk bacon cheddar macaroni salad". The Christian Science Monitor. Retrieved December 22, 2017.
  3. ^ a b Burgoyne, J.; Tremblay, C.; Van Ackere, D. (2004). The New Best Recipe. Best Recipe. America's Test Kitchen. p. 103. ISBN 978-0-936184-74-6. Retrieved December 22, 2017.
  4. ^ Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Learning. 2010. p. 516. ISBN 978-1-4496-5968-4. Retrieved December 22, 2017.
  5. ^ Garcia, M.; Tettoni, L.I. (2012). Filipino Cookbook: 85 Homestyle Recipes to Delight Your Family and Friends. Tuttle Publishing. p. 26. ISBN 978-1-4629-0528-7. Retrieved December 22, 2017.
  6. ^ "Filipino Chicken Salad". Allrecipes. Retrieved 16 December 2018.
  7. ^ Merano, Vanjo. "Filipino Chicken Macaroni Salad Recipe". Panlasang Pinoy. Retrieved 16 December 2018.

Further reading

Airline chicken

Airline chicken is a food dish comprising a boneless chicken breast with the drumette attached. Skin on breast with 1st wing joint and tenderloin attached, otherwise boneless. The cut is also known as a frenched breast. It is also known as "statler chicken," a name which originated from the Statler Hotel Boston, built in 1927 by E.M. Statler.

Chicken and mushroom pie

Chicken and mushroom pie is a common British pie, ranked as one of the most popular types of savoury pie in Great Britain and often served in fish and chips restaurants.

Chicken tatsuta

Chicken tatsuta (チキン タツタ) is a Japanese-style fried chicken. Tatsuta indicates a way of cooking, which is a type of deep frying. After marinating meat/fish, sprinkle the meat with Japanese katakuri-ko (potato starch) before frying. Corn starch can be used if katakuriko is unavailable. Tatsuta dishes are cooked with pork or mackerel as well. They can also be served for lunch with bread as a kind of sandwich or bun.


Chikuzenni (筑前煮, chikuzen-ni) is a dish that originated from northern Kyushu, Japan, made of braised chicken and vegetables. It is often eaten when bringing in the new year in Japan.

Chilli chicken

Chilli chicken is a popular Indo-Chinese dish of chicken. In India, this may include a variety of dry chicken preparations. Though mainly boneless chicken is used in this dish, some people also use boned chicken too.

Circassian chicken

Circassian chicken (Adyghe: Jed de ships sch'etu) is a dish of shredded boiled chicken served under or in a rich paste made with crushed walnuts, and stock thickened with stale bread. Circassian Chicken is a classic Circassian dish, adopted by the Imperial Ottoman cuisine. Although it was typically served as a main course, it became popular as an appetizer, or meze. Being an Imperial-era dish, it can also be found in other cuisines of the Eastern Mediterranean. A similar walnut sauce and a chicken dish made with this sauce is known as satsivi in Georgian cuisine.

Filipino spaghetti

Filipino spaghetti, also known as sweet spaghetti, is a Filipino adaptation of the Italian spaghetti with Bolognese sauce. It has a distinctively sweet sauce, usually made from tomato sauce sweetened with brown sugar or banana ketchup. It is typically topped with sliced hotdogs or smoked longganisa sausages, giniling (ground meat), and grated cheese. It is regarded as a comfort food in Philippine cuisine. It is typically served in almost any special occasion, especially on children's birthdays.


Galinhada is a stew of rice with chicken, which is a typical Brazilian dish in the state of Minas Gerais .

The name comes from galinha, Portuguese for "chicken", and is pronounced [ɡalĩˈj̃adɐ].

Gulai ayam

Gulai ayam (Minangkabau and Indonesian for 'gulai chicken') is a traditional Indonesian dish of chicken cooked in a spicy, rich, yellowish, curry-like sauce called gulai. It is originally from West Sumatra (Padang). It can be classified as an Indonesian curry. Together with gulai kambing, (goat or mutton gulai), it is the most common and popular variant of gulai.

Ham salad

Ham salad is a traditional Anglo-American salad. Ham salad resembles chicken salad, egg salad, and tuna salad (as well as starch-based salads like potato salad, macaroni salad, and pea salad): the primary ingredient, ham, is mixed with smaller amounts of chopped vegetables or relishes, and the whole is bound with liberal amounts of a mayonnaise, salad cream, or other similar style of salad dressing, such as Miracle Whip.


Laulau is a Native Hawaiian cuisine dish. The traditional preparation consisted of pork wrapped in taro or luau leaf. In old Hawaii laulau was assembled by taking a few luau leaves and placing a few pieces of fish and pork in the center. In modern times, the dish uses taro leaves, salted butterfish, and either pork, beef, or chicken and is usually steamed on the stove. Laulau is a typical plate lunch dish and is usually served with a side of rice and macaroni salad.In the classical preparation, the ends of the luau leaf are folded and wrapped again in the leaf. When ready, all the laulau is placed in an underground oven, called an imu. Hot rocks are placed on the dish and covered in banana leaves and buried again. A few hours later the laulau is ready to eat.

Similar Polynesian dishes include Tongan "lupulu" (containing corned beef) and Samoan "palusami" and "fai'ai" (which can contain fish, eel, shrimp, or other seafood alone or in combination).

North Shore Shrimp Trucks

North Shore Shrimp Trucks is a common term on the island of Oahu in Hawaii for a group of individually owned and operated trucks that sell mostly local, fresh shrimp along the island's North Shore, mostly near the town of Kahuku. Other trucks can be found along the Kamehameha Highway from Haleiwa Town to Punaluu.

The North Shore became an important center for large scale fresh water aquaculture after the state began research and promotion efforts in 1975. In 1993, Giovanni's (now Giovanni's Original White Shrimp Truck) started serving shrimp from a mobile truck, which set up a permanent location in Kahuku by 1995. In the wake of its success, other trucks followed to sell the area's shrimp as tourism and residential population increased along the North Shore. Those in operation today include Blue Water Shrimp, Famous Kahuku Shrimp Truck, Fumi's Kahuku Shrimp and Seafood, Giovanni's Original White Shrimp Truck, Macky's Kahuku Sweet Shrimp, Romy's Kahuku Prawns and Shrimp Hut and The Shrimp Shack.

Each truck has a unique style and flavor but most serve both the basic garlic & butter and the hot and spicy shrimp along with their individual specialties. The servings are typically done Hawaiian plate lunch style, served with rice and/or macaroni salad.

Pasta salad

Pasta salad (Pasta fredda) is a salad-like dish prepared with one or more types of pasta, almost always chilled, and most often tossed in a vinegar, oil, or mayonnaise-based dressing. It is typically served as an appetizer, side dish or a main course. Pasta salad is often regarded as a spring or summertime meal, but it can be served year-round. There is a debate regarding whether pasta salad is truly a "salad", given that the base is pasta rather than a vegetable.


Piaparan, also known as pipaparan, piaran, or piarun, is a Filipino cooking process consisting of meat (usually chicken) or seafood cooked in a coconut milk-based broth with grated coconut, garlic, onions, ginger, turmeric, white scallions (sakurab), labuyo chili, and various vegetables and spiced with palapa. It originates from the Maranao people of Lanao del Sur. Piaparan means "shredded coconut" in Maranao and is a type of ginataan.

Piyanggang manok

Piyanggang manok, also spelled pyanggang manok, is a Filipino dish consisting of chicken braised in turmeric, onions, lemongrass, ginger, siling haba chilis, garlic, coconut milk, and ground burnt coconut. It originates from the Tausug people of Sulu and Mindanao. It is related to tiyula itum, another Tausug dish which uses burnt coconut. The dish is characteristically black in color. The chicken may also be grilled before adding the marinade. It is a type of ginataan.

Plate lunch

The plate lunch is a quintessentially Hawaiian meal, roughly analogous to Southern U.S. meat-and-threes. However, the pan-Asian influence on Hawaiian cuisine, and its roots in the Japanese bento, make the plate lunch unique to Hawaii.

Standard plate lunches consist of two scoops of white rice, macaroni salad, and an entrée. A plate lunch with more than one entrée is often called a mixed plate.


Sinampalukan, also known as sinampalukang manók or tamarind chicken, is a Filipino chicken soup consisting of chicken cooked in a sour broth with tamarind, tamarind leaves, ginger, onion, garlic, and other vegetables.


Sopas is a Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. It is regarded as a comfort food in the Philippines and is typically eaten during breakfast, cold weather, or served to sick people.


Talunan or talonan is a Filipino chicken soup or stew characterized by its sour flavor. It is prepared like a combination of Philippine adobo and paksiw, with vinegar, garlic, ginger, black peppercorns, patis (fish sauce), bay leaves, and salt. Some recipes add pork to the dish. The name literally means "loser" in Tagalog, as it was traditionally cooked from the tough meat of losing roosters used in cockfighting.

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