This is the Macaroni Salad recipe I’ve made for years!! It’s perfectly creamy, even after chilling and has the perfect balance of tangy, sweet, and crunchy. The dressing is super simple and this can be made with ingredients you likely have on hand.
It’s perfect to prepare ahead of time for BBQs, potlucks, or even for weeknight dinners.
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Holly’s Recipe Highlights: Macaroni Salad
Why Make It: I like this recipe because the dressing is mixed right in the serving bowl, so I end up with one less dish to wash.
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: A classic side dish that pairs perfectly with burgers, ribs, grilled chicken, pulled pork, and sandwiches.
Total Time: 1.5 hours (including 1 hour chill time) Serves: 6
Ingredient Notes
- Elbow Macaroni: Classic elbow macaroni holds the creamy dressing well, but any short pasta such as ditalini, small shells, or wagon wheels work nicely.
- Carrot: Shredded carrot adds color and a touch of sweetness. Pre-shredded bagged carrots are a great time-saving option.
- Red Bell Pepper: Adds crunch, color, and mild sweetness. Green or yellow bell peppers can be used as well.
- Red Onion: Red onion has a sharper bite, while green onion is milder. To mellow red onion’s flavor, soak the diced pieces in cold water for a few minutes.
- Dressing: Swap up to half of the mayonnaise for sour cream or Greek yogurt for a little extra tang or to lighten up the recipe a bit. Replace the homemade dressing with prepared coleslaw dressing.
- Optional Add-Ins: Pickles, olives, ham, sweet peas, cheddar cheese, or chopped hard-boiled eggs can all be added for extra flavor and texture. The salad works well with up to 2½ cups of total add-ins.
How To Make Macaroni Salad
- Cook the macaroni to al dente. Whisk the dressing together in a large bowl (as per recipe below).
- Add the cooled pasta and chopped vegetables to the dressing.
- Toss well, season to taste, and chill.
Macaroni Salad Secrets
- Cook Al Dente: Cook the pasta just until tender so it does not turn mushy after chilling. Rinse under cold water to stop the cooking and cool it quickly. Drain it really well so extra water does not thin the dressing.
- Perfect Bites: Cut the vegetables small, about half of the size of the macaroni, to help it mix well and get a little crunch in every bite.
- Only One Bowl: Mix the dressing in the salad bowl first to save dishes and coat everything evenly.
- Chill Time: Chill for at least 1 hour so the flavors blend. Stir and add a spoonful of mayonnaise if the pasta has absorbed too much dressing.
Make-Ahead and Chill Time Tips
This macaroni salad recipe is best when chilled for an hour or two before serving. This allows the flavors to blend, and the dressing thickens and soaks into the pasta. It can be made up to 24 hours before serving.
Chill, Store, Enjoy
Refrigerate: Keep leftovers in an airtight container in the refrigerator for up to 4 days. This salad is best served cold, so keep it chilled until ready to serve.
Freeze: Do not freeze.
Tips: Stir before serving, since the dressing can settle or absorb into the pasta as it sits. For BBQs, picnics, and potlucks set the bowl over ice outdoors to keep it cool, and discard the salad if it has been sitting out for more than 2 hours, or 1 hour in hot weather.
More Creamy Potluck Salads
Did you enjoy this Macaroni Salad Recipe? 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 half 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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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.
I love to serve macaroni salad as a side for anything off the grill! u003ca href=u0022https://www.spendwithpennies.com/grilled-bbq-chicken/u0022 type=u0022postu0022 id=u0022152749u0022u003eGrilled BBQ chickenu003c/au003e, hot dogs, or u003ca href=u0022https://www.spendwithpennies.com/classic-hamburger-recipe/u0022 type=u0022postu0022 id=u0022152536u0022u003ehamburgersu003c/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/u0022 type=u0022postu0022 id=u002271330u0022u003epulled porku003c/au003e.
Really quick, easy and very tasty. I’ve made a lot macaroni salads over the last 45 years and this one, was one of the ones on the top of the list. 1 change, I did not add sugar to the dressing, perfection without the added sugar. Macaroni salads are so versatile, love this version.
Lots of great recipes Holly.
Delicious! I had to make double the recipe. My suggestion: If making the 16 oz of pasta, try using 1.5 the amount on the diced add-ins. you can always add more of any ingredient. As for the dressing, simply doubled the amounts – delicious.
I made this macaroni salad today to go with my leftover salmon patties. It is delicious and so easy to make. I will save your recipe for my permanent file. I will never buy grocery store macaroni salad again. I made a half recipe for myself. But, I know it will just get better as the ingrédients marinâte in the refrigerator. It would have taken me longer to drive to the store, find the ingrédients and pay for them than it took to actually make this. Anyway, it’s great that these are all basically pantry ingrédients. I would serve this for company if I was having a barbecue or even a baked ham. Thanks SO MUCH!!
The BEST macaroni salad EVER!!!! I cut the sugar in half and used extra creamy avocado mayonnaise!!! Made it for a party had to times it up by 4. HUGE HIT!!!! FIVE STARS❤❤❤
Love your recipes!! Can’t wait to try this one! If I want to double it – would you double all the ingredients & the double the dressing?
Thanks
Hi Cyndi, if you are doubling I would double all of the ingredients, including the dressing. The basic ratio for a macaroni salad is ½ lb elbow macaroni, about 2 cups of add-ins, and 1 cup of dressing so I would keep to this ratio. I can’t wait for you to try it!
My household isn’t keen on relish, would you just omit or is there a substitute you would suggest?
You can omit it and while it will slightly change the flavor, it will still be delicious!
I’m starving! Nice to see some “home made”recipes!
Not sauce/dressing from a jar! Love all these salad recipes
Excellent! This tastes very near to my mother’s but I never knew her recipe.
I can’t tell you the number of recipes I have found (and used repeatedly) from the Spend with Pennies webpage. They are always tasty, easy to follow, and use staple ingredients most people have in their kitchens every day. This macaroni salad recipe is no different. I followed the dressing part of the recipe as written. I love the flexibility of the add ins section. I used some leftover ham I pulled out of my freezer, frozen peas, celery, and shredded carrots. It honestly was one of the best pasta salads I have made in a long time. Keep the great recipes coming!
Agree!
I forgot to mention in my first review I highly recommend this recipe.
Thanks, Darlene! So happy you enjoyed this recipe.
I have to say this is the best tasting macaroni salad I’ve tasted. My husband is a very fussy eater and he absolutely loves it. I’ve made it several times now. And it’s also, a hit with my family and friends. I make it for ger togethers, etc. It has a perfect balance of all flavors.
Thanks for the recipe.
what is the quqntitiy of salad for the nutrition information?
A serving is approximately one cup. For accurate nutritional information we recommend using a nutrition app like MyFitnessPal and inputting the ingredients and brands that you used in the recipe.
This is one of the best pasta salads I have made. I will definitely be making it again. Thank you for sharing. ❤️
Came out great!
Delicious!!! A perfect balance of ingredients, as is.
I was craving some Mac salad and this recipe hit the spot!
Just made this for the 1st time. Delicious!! My new favourite recipe.
This was so good! I made it for a cookout we had and it was a big hit. I followed the recipe exactly as written, and it was perfect. At first it seems like there was way too much dressing but after sitting for a few hours in the fridge it was perfect. Thanks for sharing another great recipe. This is definitely a keeper!
Made this with Grilled burgers. Was a big hit. Already had all the ingredients in the fridge
This reminds me of the macaroni salad that my aunt use to bring to our family reunions. Although I reduced the sugar to 1 T and vinegar to 2 T, it was very delicious. I even caught my husband eating an additional spoonful of the bowl. Needless to same, it is a keeper
I love that, Marie! The perfect recipe to add to your recipe box.
Too much vinegar. I tried balancing it by adding more sugar but the pasta seemed to absorb the vinegar and it just did not work. I usually have no trouble with Spend With Pennies recipes but this one was disappointing.
I am sorry to hear that Jane! This recipe is usually a reader favorite. Be sure to combine the dressing ingredients in a separate bowl before tossing it with the pasta to ensure the vinegar melds with the dressing flavors instead of being directly absorbed into the noodles.
I used apple cider vinegar; white vinegar is too strong for my taste. Also, I mixed the dressing apart, added it to the pasta and then added the diced add-ins.
Excellent base recipe! Made this for Easter and it was a hit. I’ll cut back on the sugar next time, but otherwise CLASSIC and AMAZING taste! I’m happy I stumbled upon your recipe. Thank you!