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
Im planning on making this today
Great web site
This is a very tasty and easy salad to make. I used large macaroni and added red onion, sliced carrots and celery. For the dressing I made as directed except I used 1/2 cup sour cream and 1/2 cup mayonnaise. I also reduced apple cider vinegar to 2 Tablespoons.
Wow! Made this yesterday, it was wonderful. The dressing has a nice little tang. Will definitely use this recipe again. Thanks!
You’re welcome Debby!
I add a package of tuna fish. I also use halved cherry tomatoes. No relish but def apple cider vinegar.
Amazing, simple go to salad that is a crowd favorite!!
Fantastic recipe!! This reminds me of my childhood bbq’s. I use this recipe all the time. Thank you Holly for sharing. All of your recipe’s I have used are always delicious
Thank you for the review and your kind words Alison!
Awesome!!!
This is not a classic recipe. I was hoping to find a good macaroni salad recipe here. Why the ham, carrots and especially the peas?
We love this Classic Macaroni Salad Glenn. Feel free to leave out those ingredients if you prefer!
My wife doesn’t like macaroni (no, I don’t understand it either) and I try to avoid too much gluten – so made this with 500g / 1lb waxy baby potatoes, unpeeled, diced quite finely and steamed. Had a few green beans to use up as well so they were chopped small and went in to the steamer with the frozen peas two minutes before taking it all off the heat. All else as the recipe content (except Dijon mustard rather than yellow). Served with fried pork steaks, the results were absolutely excellent; big hit, requests for repeat some time. Leftover salad went with her to work as lunch the following day and her co-trainer is asking for the recipe now.
Lots of brownie points earned – thanks!
Wow, your variations sound delicious, Mark! So glad you enjoyed the salad!
Delicious!!! Best I’ve ever made.
No sugar, vinegar, carrots, or relish in mine. I use diced spam, diced boiled eggs, diced tomatoes, and cheese. It’s a complete meal serve with saltine carackers yum yum.
Love this site. Cant wait to try your recipes
Thank you Sharon!
love everything I am reading!!!
Love your site and your recipes!
Thank you!
Thank you so much Tammy!
Would I use sweet peas or regular?
We used regular peas for this recipe Megan, but you could use sweet peas if you prefer!
This is excellent but for my family I think about half the sugar would be perfect.
You can definitely adjust it to suit your family Nicole! Enjoy.
I used this Macaroni Salad recipe. It tastes very good I did add extras. I used 2 boiled eggs,I also used shredded mild Cheddar Cheese, it taste Great next I’m gonna put some thinly cut Red Onion in it. That’s gonna make it taste Perfect and I’m not a Big Onion Person. I can’t wait to eat it. It will be Chilling in the Fridge All Day TODAY♥️♥️
Very tasty! I think that Macaroni Salad is a ‘regional’ dish, since the protein in it seems to differ as to the preference of most folks in any certain area. I was brought up on the east coast in New England by the ocean (CT), so our Macaroni Salad always had some sort of a seafood in it….Tuna, Shrimp, Crab, Lobster. Nevertheless, Macaroni Salad is ALWAYS a huge hit with everyone\ at every gathering. I made yours a while ago for a cookout, and it was gobbled up in no time, even though I doubled the recipe! :-)
I love your east coast additions!
I add onion, cucumber and tomatoes to macaroni salad.