Macaroni salad is one of those classic dishes that brings back memories of backyard barbecues, summer picnics, and family gatherings. It’s creamy, tangy, and loaded with fresh, crunchy veggies, making it the perfect side dish for just about any occasion. Whether you’re meal-prepping for the week or whipping up a last-minute dish for a potluck, trust me—this one’s a game-changer!
Why You’ll Love Macaroni Salad
Versatile
Serve it as a side dish, enjoy it as a light lunch, or even add some protein to turn it into a full meal.
Budget-Friendly
Made with simple pantry staples and fresh veggies, this salad is affordable and perfect for feeding a crowd.
Quick and Easy
You can have this ready in under 30 minutes, and most of the time is just waiting for the pasta to cook and cool.
Customizable
Add more veggies, swap out the dressing, or mix in your favorite proteins like chicken, tuna, or boiled eggs.
Crowd-Pleasing
Creamy, tangy, and slightly sweet—this salad is a guaranteed hit at any gathering!
Ingredients
Ingredients in Macaroni Salad
This dish is packed with simple yet flavorful ingredients that come together beautifully.
Macaroni Pasta: The base of this salad. Elbow macaroni works best, but you can use any small pasta shape you like.
Mayonnaise: The creamy element that ties everything together. You can use regular, light, or even Greek yogurt for a lighter option.
Mustard: Adds a tangy kick and balances the creaminess of the mayo.
Apple Cider Vinegar: A splash of acidity to brighten up the flavors.
Sugar: Just a little to balance out the tangy ingredients.
Celery: Adds a fresh, crunchy bite.
Red Bell Pepper: Brings sweetness, color, and crunch.
Red Onion: Gives a slight sharpness that complements the creamy dressing.
Pickles or Relish: For that signature sweet and tangy flavor.
Salt & Pepper: Simple seasonings to enhance the flavors.
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente. Drain and rinse under cold water to stop the cooking process and cool it down quickly.
Prepare the Dressing
In a bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt, and pepper. Stir until smooth and well combined.
Chop the Veggies
Dice the celery, red bell pepper, red onion, and pickles. The smaller the pieces, the better they blend into the salad.
Combine Everything
In a large bowl, add the cooled pasta, chopped veggies, and dressing. Toss everything together until the pasta is well coated.
Chill Before Serving
Cover and refrigerate for at least 30 minutes to let the flavors meld. This step makes all the difference!
Serve and Enjoy
Give it a final stir, adjust seasoning if needed, and serve chilled.
Nutrition Facts
Servings: 6
Calories per serving: 250
(Note: The full nutritional breakdown is available in the recipe card below.)
Preparation Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes + chilling time
How to Serve Macaroni Salad
This creamy, tangy salad pairs perfectly with:
- Grilled meats like chicken, steak, or ribs.
- Burgers and sandwiches for a classic BBQ combo.
- A side of fresh fruit for a light and refreshing meal.
- A sprinkle of fresh herbs like parsley or chives for extra flavor.
Additional Tips
- Let the salad chill for at least 30 minutes for the best flavor.
- If the salad thickens in the fridge, add a splash of milk or a little more mayo before serving.
- Store leftovers in an airtight container for up to 3 days.
FAQ’s
1. Can I make macaroni salad ahead of time?
Yes! It actually tastes better after a few hours in the fridge as the flavors blend together.
2. What’s the best pasta for macaroni salad?
Elbow macaroni is the classic choice, but rotini, penne, or small shells work too.
3. How do I keep my macaroni salad from getting dry?
Add a little extra mayo or a splash of milk before serving if it thickens too much in the fridge.
4. Can I make this salad without mayo?
Absolutely! Swap it out for Greek yogurt or a mix of yogurt and sour cream for a lighter version.
5. How long does macaroni salad last?
It stays fresh for about 3 days in the fridge when stored in an airtight container.
6. Can I freeze macaroni salad?
Not recommended—the mayo-based dressing doesn’t hold up well in the freezer.
7. Can I add protein to make it a meal?
Yes! Add grilled chicken, canned tuna, or chopped boiled eggs to turn it into a hearty dish.
8. What can I use instead of sugar?
Honey or maple syrup work as a natural sweetener.
9. How do I make it spicy?
Add a pinch of cayenne pepper or some diced jalapeños for a kick.
10. What’s the best way to transport macaroni salad for a picnic?
Keep it chilled in a cooler with ice packs to maintain freshness.
Conclusion
Macaroni salad is a true classic—creamy, crunchy, and bursting with flavor. Whether you’re serving it at a barbecue, packing it for lunch, or just craving a comforting side dish, this recipe never disappoints. Try it once, and I promise it’ll be a staple in your kitchen!
Print
Macaroni Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Salad, Side Dish
- Method: Boiled & Mixed
- Cuisine: American
Description
This classic macaroni salad is a creamy, tangy, and satisfying side dish perfect for picnics, barbecues, and summer gatherings. Its blend of tender pasta, crisp vegetables, and a zesty dressing creates a comforting dish that pairs well with any meal.
Ingredients
– 8 oz elbow macaroni
– 1 cup mayonnaise
– 2 tbsp apple cider vinegar
– 1 tbsp granulated sugar
– Salt and pepper, to taste
– 1/2 cup celery, diced
– 1/2 cup red bell pepper, diced
– 1/4 cup red onion, finely diced
– 2 hard-boiled eggs, chopped (optional)
– 2 tbsp fresh parsley or dill, chopped (optional garnish)
Instructions
1. Cook the elbow macaroni in a large pot of salted boiling water until al dente (about 8–10 minutes). Drain and rinse under cold water to cool.
2. In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper.
3. Add the cooled macaroni, celery, red bell pepper, red onion, and chopped hard-boiled eggs (if using) to the bowl.
4. Toss the ingredients gently until well combined and evenly coated with the dressing.
5. Cover and refrigerate for at least 1 hour to let the flavors meld. Stir again before serving.
6. Garnish with fresh parsley or dill, if desired.
Notes
– For a lighter version, substitute part or all of the mayonnaise with Greek yogurt.
– Adjust the seasoning to taste; a pinch of paprika or a dash of mustard can add extra flavor.
– This salad tastes even better the next day, making it a great make-ahead dish.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg