Why You’ll Love This Recipe

Easy to Prepare: Simple ingredients and straightforward steps make this recipe accessible for cooks of all levels.
Versatile: Pairs well with a variety of main dishes, from grilled meats to sandwiches.
Make-Ahead Friendly: Tastes even better when prepared in advance, allowing the flavors to meld together.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Elbow macaroni
Mayonnaise
Yellow mustard
White vinegar
Granulated sugar
Salt
Black pepper
Granulated garlic or garlic powder
Onion powder
Red onion
Celery
Green bell pepper

Directions

Cook the Macaroni: Prepare the elbow macaroni according to package instructions in salted water until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
Prepare the Dressing: In a mixing bowl, whisk together mayonnaise, yellow mustard, white vinegar, granulated sugar, salt, black pepper, granulated garlic, and onion powder until smooth and well combined.
Combine Ingredients: In a large bowl, combine the cooled macaroni, finely diced red onion, celery, and green bell pepper. Pour half of the dressing over the mixture and stir to coat evenly.
Chill: Cover the salad and the remaining dressing separately, and refrigerate for at least 2 hours to allow the flavors to meld.
Serve: Before serving, add the remaining dressing to the salad and toss to coat. Adjust seasoning with additional salt and pepper if needed.

Servings and Timing

Servings: 8
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 2 hours 35 minutes (including chilling time)

Variations

Add Protein: Incorporate diced ham, shredded chicken, or tuna for a heartier salad.
Vegetable Mix-Ins: Consider adding shredded carrots, peas, or diced cucumbers for extra crunch and color.
Herbs and Spices: Fresh herbs like parsley or dill can add a fresh flavor, while a pinch of paprika or cayenne pepper can introduce a subtle kick.

Storage/Reheating

Storage: Store the macaroni salad in an airtight container in the refrigerator for up to 3-4 days. If the salad appears dry after storage, stir in a small amount of mayonnaise or a drizzle of olive oil to restore creaminess.
Freezing: Freezing is not recommended, as the creamy dressing may separate, and the vegetables can become mushy upon thawing.

FAQs

How do I prevent the macaroni from absorbing all the dressing?

To prevent the pasta from soaking up too much dressing, ensure it’s completely cooled before mixing. Additionally, consider tossing the cooled pasta with a small amount of olive oil to create a barrier.

Can I use a different type of pasta?

Yes, while elbow macaroni is traditional, other short pasta shapes like ditalini, shells, or rotini can be used.

Is it necessary to rinse the pasta after cooking?

Yes, rinsing the pasta under cold water stops the cooking process and removes excess starch, preventing the noodles from sticking together.

Can I make this salad ahead of time?

Absolutely! In fact, making it a day in advance allows the flavors to meld together more thoroughly. Just give it a good stir before serving.

How can I make this macaroni salad healthier?

To lighten up the recipe, you can use a combination of Greek yogurt and mayonnaise or opt for a light mayonnaise.

What can I substitute for mayonnaise?

Greek yogurt or a blend of Greek yogurt and sour cream can be used as a substitute for mayonnaise, offering a tangier flavor and added protein.

How long can macaroni salad sit out at room temperature?

Macaroni salad should not sit out for more than 2 hours. If the ambient temperature is above 90°F (32°C), it should not sit out for more than 1 hour.

Can I add cheese to this macaroni salad?

Yes, adding cubed cheddar or mozzarella can enhance the flavor

Why is my macaroni salad bland?

Ensure you’re seasoning adequately with salt and pepper. Additionally, taste the dressing before mixing it with the pasta to adjust the flavors as needed.

Can I add fruits to this salad?

While not traditional, some variations include adding fruits like pineapple or grapes for a sweet contrast.

Conclusion

Classic Macaroni Salad is a versatile and crowd-pleasing dish that’s perfect for various occasions. With its creamy dressing and crunchy vegetables, it’s sure to be a hit at your next gathering. Feel free to customize it with your favorite add-ins and enjoy this timeless favorite!

Classic Macaroni Salad

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This Classic Macaroni Salad recipe is a creamy, tangy, and crunchy side dish that’s perfect for summer barbecues, picnics, and potlucks. Made with tender elbow macaroni, crisp vegetables, and a flavorful dressing, it’s a timeless favorite that’s easy to customize and make ahead.

Author: Laura
Prep Time: 20min
Cook Time: 10min
Total Time: 2 hours 35 minutes
Yield: 8servings
Category: Salad
Method: Boiled
Cuisine: American
Diet: Vegetarian

Instructions

Cook the Macaroni: Boil elbow macaroni in salted water according to package directions until al dente. Drain and rinse under cold water to stop cooking.
Prepare the Dressing: In a medium bowl, whisk together mayonnaise, yellow mustard, white vinegar, sugar, salt, pepper, garlic powder, and onion powder until smooth.
Combine Ingredients: In a large bowl, combine cooled pasta, red onion, celery, and green bell pepper. Add half the dressing and toss to coat.
Chill: Cover and refrigerate the salad and remaining dressing separately for at least 2 hours.
Serve: Before serving, stir in the remaining dressing. Adjust seasoning with salt and pepper as needed.

Notes

Make-Ahead Tip: Best when made a day ahead so flavors can meld.
Variations: Add cubed cheddar, tuna, or shredded chicken. Mix in peas, shredded carrots, or cucumbers for extra crunch.
Healthier Option: Substitute half the mayo with Greek yogurt.
Storage: Refrigerate in an airtight container for 3–4 days.
Do not freeze – texture and dressing will break.