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.
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Holly’s Recipe Highlights
- Why Make It: The dressing mixes right in the serving bowl, so there’s one less dish to wash, and the flavors come together quickly.
- Flavor: Creamy, tangy-sweet dressing with relish and mustard for classic deli-style vibes.
- Tools: Use a veggie chopper to speed up prep.
- Serving Suggestions: This is best served alongside grilled BBQ chicken and a classic hamburger.
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
- Cook the pasta. Drain well.
- Mix the dressing ingredients.
- Add the drained macaroni and the chopped vegetables to the dressing.
- Refrigerate (full recipe below).
How to Keep Macaroni Salad Creamy
- Cook pasta just until tender and rinse with cold water 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.
Potluck Perfect Sides
Did you enjoy this macaroni salad? Leave a comment and rating below!
Equipment
Ingredients
- 8 ounces elbow macaroni approx. 2 cups dry, or any short pasta
Add-Ins (see notes)
- 1 cup diced celery
- ½ cup shredded carrot
- ½ cup diced red bell pepper
- ¼ cup diced red onion or thinly sliced green onion
Dressing
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar or white vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons sweet relish
- 1 teaspoon yellow mustard or Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 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.
Notes
- 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pasta, Salad, Side Dish
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Sadly, it does not freeze well.
Macaroni salad is best made beforehand, making it party-perfect. Leftovers will keep in the refrigerator for up to 4 days.
We love to serve macaroni salad as a side for anything off the grill! u003ca href=u0022https://www.spendwithpennies.com/grilled-bbq-chicken/u0022u003eBbq chickenu003c/au003e, hot dogs, or u003ca href=u0022https://www.spendwithpennies.com/air-fryer-hamburgers/u0022u003ehamburgersu003c/au003e are great options. It’s also a great dish to serve with u003ca href=u0022https://www.spendwithpennies.com/dr-pepper-pulled-pork-slow-cooker-recipe/u0022u003epulled porku003c/au003e
Hi from Ottawa! You know what? I have been making this macaroni salad for a good 4 yrs and always forget to rate or review. I also love your potato salad. I will put a 5 star on that one also lol.
After having a big Easter dinner I’m making this tonight with store bought chicken wings, yes it’s easy to make them myself but just don’t feel like it, pooped from yesterday.
Thank you for all your delicious recipes.
Thank you for the kind words Danielle! I am so glad you enjoyed this recipe.
I always use your site for everything but tried the recipe today and didn’t like it at all. I’m not sure if it’s the vinegar or what. What a bummer
I’m sorry to hear you didn’t love this recipe. Thank you for trying it.
Love your recipes and this one doesn’t disappoint. Thank-you!
This macaroni salad is the best I’ve had. Love it.
Not much prep work and the end result was is great.
Minium
Definately the best macaroni salad I have ever eaten.
I loved it–it’s a keeper! I tripled the recipe for a birthday party and everyone enjoyed it. Is your nutrition information based on a one-cup serving?
This salad was a tremendous hit at our annual camp and fish outing. I’m glad I made a double batch.
If I’m making 32 oz of dry macaroni noodles, do I quadruple all the dressing ingredients? Sounds like that would be a lot of ACV and sugar.
If quadrupling the macaroni noodles I would recommend quadrupling the sauce too so that there is enough to cover it all.
its very nice,and easy to make,thank you