Macaroni Salad

Why You’ll Love This Recipe

This macaroni salad is everything you want in a side dish: rich, creamy, and balanced with the crunch of fresh veggies. It comes together quickly with simple pantry ingredients and is ideal for making ahead. The familiar flavors make it a hit with kids and adults alike, and it’s easy to customize to fit your taste or dietary needs.

Ingredients

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

• Elbow macaroni
• Mayonnaise
• Apple cider vinegar or white vinegar
• Sugar
• Yellow mustard
• Celery, finely chopped
• Red bell pepper, diced
• Red onion, finely chopped
• Carrot, grated (optional)
• Hard-boiled eggs, chopped (optional)
• Salt and black pepper

Directions

1. Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine mayonnaise, vinegar, sugar, mustard, salt, and pepper to create the dressing.
3. Add the cooled macaroni to the bowl and toss to coat.
4. Fold in the chopped celery, red bell pepper, onion, carrot, and eggs if using.
5. Mix until everything is well combined and evenly coated in dressing.
6. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Servings and timing

This macaroni salad recipe serves 6 to 8 people. Preparation takes about 15 minutes, cooking time is 8–10 minutes, and chilling time is at least 1 hour. Total time: approximately 1 hour and 30 minutes.

Variations

• Use Greek yogurt or a combination of yogurt and mayo for a lighter version.
• Add diced pickles or relish for a tangy crunch.
• Swap red bell pepper for green or yellow depending on preference.
• Use Dijon mustard for a slightly sharper flavor.
• Add protein like cooked ham, tuna, or chicken for a more filling salad.

Storage/Reheating

Store macaroni salad in an airtight container in the refrigerator for up to 4 days. Stir before serving to redistribute the dressing. This dish is served cold, and reheating is not recommended.

FAQs

What type of macaroni should I use?

Elbow macaroni is the traditional choice, but you can also use small shells or ditalini if preferred.

Can I make macaroni salad ahead of time?

Yes, it’s even better when made ahead. Chill for at least an hour or overnight for best flavor.

How do I keep macaroni salad from drying out?

If the salad seems dry after chilling, stir in a little extra mayo or a splash of milk before serving.

Can I freeze macaroni salad?

Freezing is not recommended as the texture of the pasta and mayonnaise dressing can change unpleasantly.

Is it necessary to rinse the pasta?

Yes, rinsing the pasta helps stop the cooking process and prevents it from sticking together.

Can I use store-bought dressing?

You can, though homemade dressing provides better flavor and control over sweetness and acidity.

What vegetables can I add?

Celery, onions, bell peppers, carrots, and peas are all great additions.

Can I make it without eggs?

Yes, eggs are optional. The salad will still be delicious without them.

How long can macaroni salad sit out?

It can sit out for up to 2 hours. Keep it chilled if serving outdoors.

Can I make it spicy?

Yes, add a pinch of cayenne, hot sauce, or diced jalapeños for a spicy kick.

Conclusion

Macaroni salad is a timeless and tasty dish that’s easy to make and loved by all. Its creamy texture, balanced by crisp veggies and a tangy dressing, makes it a go-to side for any occasion. Whether you’re prepping for a cookout or a weekday lunch, this recipe delivers comforting, classic flavor in every bite.

Macaroni Salad

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A creamy and comforting macaroni salad made with tender pasta, crunchy vegetables, and a tangy-sweet dressing. Perfect as a classic side dish for barbecues, picnics, or potlucks.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6–8 servings
• Category: Salad
• Method: Mixing
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 12 oz elbow macaroni
• 1 cup mayonnaise
• 2 tbsp apple cider vinegar or white vinegar
• 1 tbsp sugar
• 1 tbsp yellow mustard
• 2 celery stalks, finely chopped
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 carrot, grated (optional)
• 2 hard-boiled eggs, chopped (optional)
• Salt and black pepper, to taste

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Instructions

1. Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together mayonnaise, vinegar, sugar, mustard, salt, and pepper.
3. Add the cooled macaroni to the dressing and toss to coat.
4. Fold in celery, red bell pepper, onion, carrot, and eggs if using.
5. Mix until well combined and evenly coated.
6. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

• For a lighter version, use Greek yogurt or half mayo, half yogurt.
• Add diced pickles or relish for extra tang.
• Swap vegetables based on preference (peas, green bell pepper, etc.).
• Best served cold, do not reheat.

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 4g
• Sodium: 310mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 40mg