Macaroni Salad Recipe

I started making macaroni salad during a summer barbecue when I wanted to bring something cool and colorful that didn’t need to be reheated. With some elbow pasta in the pantry and chopped veggies in the fridge, I decided to throw it together with a creamy dressing and a sprinkle of paprika. To my surprise, everyone kept coming back for seconds and asking for the recipe.

Now this macaroni salad is one of my most reliable dishes for warm weather gatherings or easy meal prep. It’s creamy and crunchy and just the right balance of tangy and sweet. I love how flexible it is too you can toss in anything from hard boiled eggs to cheese cubes to change things up. If you’re looking for a classic crowd pleaser that comes together fast, this is the one.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Elbow macaroni – The pasta base that holds up well in the creamy dressing
• Mayonnaise – The main creamy element that binds everything together
• Vinegar – Adds a little tang and keeps the flavor from being too heavy
• Sugar – A small amount to balance the sharpness of the vinegar and mustard
• Dijon mustard – Adds depth and a touch of sharpness
• Celery – Crunchy and refreshing to balance the creamy texture
• Bell pepper – Adds sweetness and color to the salad
• Red onion – Brings sharpness and bite to the flavor profile
• Paprika – For light seasoning and a hint of color on top
• Parsley – Freshness and a pop of green

Tools You’ll Need

• Large pot – For boiling the macaroni
• Colander – To drain the pasta quickly and easily
• Mixing bowls – Great for tossing together the dressing and ingredients
• Knife and cutting board – For prepping the veggies neatly
• Rubber spatula – Helps mix everything gently without smashing the pasta

Instructions

Step 1:

I start by boiling the elbow macaroni until just tender, then I drain and rinse it under cold water to stop the cooking and cool it down.

Step 2:

While the pasta cools, I prepare the dressing by mixing mayo, vinegar, mustard, and sugar in a large bowl until smooth.

Step 3:

I dice the celery, bell pepper, and red onion into small, even pieces and set them aside.

Step 4:

Once the pasta is cool, I toss it into the bowl with the dressing and stir to coat every piece.

Step 5:

I fold in the chopped vegetables, stirring gently so everything gets evenly combined without breaking the pasta.

Step 6:

I season with salt, pepper, and a little paprika, then top it off with chopped parsley for a fresh finish.

Step 7:

I chill the macaroni salad in the fridge for at least 1 hour before serving to let the flavors meld together.

Tips

If you want more texture, I recommend adding chopped pickles or hard-boiled eggs. You can also swap the mayo for Greek yogurt for a lighter version. And don’t be afraid to prep it the night before – it only gets better with time. I like to give it a quick stir and maybe a touch more mayo before serving if it thickens up.

Ways to Serve

Perfect alongside burgers, hot dogs, or grilled chicken at barbecues

Add tuna or shredded chicken to make it a main dish

Serve in individual cups for a grab-and-go picnic or potluck side

Frequently Asked Questions

Can I make Macaroni Salad ahead of time?

Yes, it’s even better after a few hours in the fridge or the next day!

How long does Macaroni Salad last in the fridge?

Stored in an airtight container, it keeps fresh for up to 4 days.

Can I use a different pasta shape?

Absolutely. Rotini, shells, or ditalini also work well.

What’s the best mayo substitute?

Plain Greek yogurt or sour cream both work great for a tangy and creamy alternative.

See You in the Kitchen

I hope you give this Macaroni Salad a try! It’s bright, creamy, and so versatile, perfect for any picnic or party spread. Let me know how you make it your own I always love seeing how others add their spin.

Happy Cooking!

Print