Classic Macaroni Salad

This macaroni salad is a creamy, tangy classic loaded with crisp veggies and tossed in a simple homemade dressing. It’s an easy make-ahead side dish that’s perfect for potlucks, barbecues, or anytime you need a quick and delicious crowd-pleaser.

Ingredients for Macaroni Salad

• Pasta: I use elbow macaroni, but any short pasta will work. Try ditialini, small shells, or mini farfalle (bow ties).
• Vegetables: Celery, shredded carrot, and red bell pepper add the signature crunch, color, and a touch of sweetness. Keep the dice small and even for the best texture. Red onion adds a little bite, or swap it for green onions if you prefer a milder, fresher flavor.
• Dressing: Swap a little of the mayo for sour cream or Greek yogurt for extra tang, and adjust the vinegar, relish, or mustard to suit your taste.

Best Add-Ins and Variations

• Dressing: Replace the homemade dressing with prepared coleslaw dressing.
• Add-Ins: Add cheese, bacon bits, diced ham, hard-boiled eggs, or baby peas.

How to Make Macaroni Salad

1. Cook the pasta. Drain well.
2. Mix the dressing ingredients.
3. Add the drained macaroni and the chopped vegetables to the dressing.
4. Refrigerate (full recipe below).

How to Keep Macaroni Salad Creamy

• Cook pasta just until tender and rinse cold right away so it doesn’t get soft.
• Drain the pasta very well, since excess water can make the dressing slide off and leave the salad watery.
• If it looks a little dry after chilling, stir in 1 to 2 tablespoons mayo (or a splash of vinegar) to refresh it.
• Prefer less sweetness? Use apple cider vinegar and cut sugar down a bit, then taste after chilling.
• Making it for a crowd? Double the recipe and mix in a very large bowl so the dressing coats evenly.

Storage and Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze. For outdoor gatherings, set the bowl over ice outdoors, and don’t leave it out too long in warm weather.

Did you enjoy this macaroni salad? Leave a comment and rating below!

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

• In a large pot, cook the elbow macaroni in salted water according to the instructions on the package. Drain well and rinse it under cold water to stop cooking.

• To make the dressing, in a large bowl, combine mayonnaise, vinegar, sugar, relish, mustard, salt, and pepper. Mix well.

• Add the drained macaroni, celery, carrots, red pepper, and onion to the dressing. Toss well to coat. Taste and add additional salt and pepper if desired.

• Refrigerate the macaroni salad for at least 1 hour before serving.

*You will need 2 to 2 ½ cups of add-ins. Use the list above for a basic macaroni salad or change them to your liking. Other favorite add-ins include pickles, olives, ham, sweet peas, and cheddar cheese.

• Elbows can be swapped for ditalini, small shells, or wagon wheels.
• Dice the add-ins about the size of the macaroni.
• Rinse the pasta after draining to stop it from cooking.
• Mix the dressing directly in the salad bowl and then add the other ingredients, one less dish to wash.
• Store leftovers in the fridge in a covered container for up to 4 days.

Calories: 432 | Carbohydrates: 37g | Protein: 6g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 408mg | Potassium: 214mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2332IU | Vitamin C: 18mg | Calcium: 25mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Pasta, Salad, Side Dish

Cuisine American

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