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This macaroni salad recipe is a simple classic and potluck perfect! Tender elbow macaroni, a quick creamy dressing, and a handful of add-ins come together in no time.
Ingredient Tips For Macaroni Salad
I find macaroni noodles one of the most comforting pasta shapes—it’s perfect for everything from soups to mac and cheese and, of course, a classic macaroni salad recipe.
- Pasta: I use elbow macaroni, but any short pasta will work. Try Ditialini, small shells, or mini farfalle (bow ties).
- Red onion: Onion adds flavor, ensure it is finely diced so it doesn’t overpower the other flavors. For a milder taste, either soak the diced onion in cold water or use green onions in place.
- Add-Ins: Celery, red bell pepper, and shredded carrots add freshness and crunch.
Dressing for Macaroni Salad
- Mayonnaise: Mayo is the creamy base of this macaroni salad recipe.
- Tang: White vinegar or apple cider vinegar adds a bright, tangy flavor.
- Sweetness: A bit of sugar and a spoonful of sweet pickle relish balance the tang from the vinegar.
Variations
- Dressing: Replace the homemade dressing with prepared coleslaw dressing.
- Add-Ins: Add cheese, bacon bits, diced ham, hard-boiled eggs, or baby peas.
More Easy Potluck Favorites
Did your family love this macaroni salad? Leave a comment and rating below!
Macaroni Salad
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! Bbq chicken, hot dogs, or hamburgers are great options. It’s also a great dish to serve with pulled pork
- Italian Pasta Salad – five-star favorite
- Fresh Corn Salad
- Broccoli Salad– fresh & delicious
- Caprese Pasta Salad
- Cucumber Tomato Salad – full of flavor
- Creamy Cucumber Salad – creamy & fresh
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