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.
This post may contain affiliate links. Please read our disclosure policy.
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.
THE best Macaroni Salad I’ve ever made.
I saw your # of serving and nutritional information; my question is are the nutritional information per serving or per batch?
The nutritional information is per serving.
this recipe is SO GOOD. I almost ate the whole bowl just standing at the counter. definitely making this again
Absolutely delicious. East to make and all the ingredients were on hand.
really good salad! we loved all the flavors. thank you!
Excellent!! Followed your directions exactly. You mentioned pickle juice could be substituted for vinegar, and I took that suggestion. I’m a big fan of your pickle pasta salad and now I have another pasta salad to choose from. Highly recommend both!! Great site – I visit often.
Thank you so much for the kind words Karen, I am so glad you are enjoying the recipes!
I followed this recipe for the July Cooking Challenge. I used rotini pasta and added peas. It was creamy and delicious! Perfect dish for a hot summer day! :)
Very good basic recipe. I had fresh tarragon and parsley in my garden so I left out the pickle relish and added the herbs for a more savory version. Such a versatile recipe you could change it up to suit your menu.
I made this Creamy Macaroni Salad for the first time tonight, as a side to hot Italian sausage on a bun. I have made other pasta salads before, but never have I made a basic Macaroni Salad. This was simple, easy to follow, I had all the ingredients, and it was a huge success! The flavours in the dressing were complimentary to each other, the additions to the macaroni (I used matchstick carrots, diced cucumber and green pepper, and red onion) added a nice crunch and overall, it was a success. This is on the menu rotation now! Thanks, Holly!
I am so happy to hear this recipe was a hit Lori!
What is SWEET PICKLE RELISH please?
Is is bought if made?
Fantastic recipes every week! Thank you.
You can find sweet pickle relish at almost any US/Canadian grocery story near the ketchup. It will be labelled “sweet relish”, you can also get it online here or see what the packages look like.
The best recipe! So quick and easy. I didn’t add the sweet relish , I added some four cheese and followed the rest of the recipe! Even better the next day!
Made this today. Way too hot to cook. Loved your dressing recipe. Forgot to put in sugar, but didn’t need it.
Will be making this on the regular
I am so glad you enjoyed this recipe Bo!
sooo good! Thank you. I have made this a few times…and simple to make…bonus points!
This is the ONLY mac salad I make! Have tried many recipes but this is by
far THE BEST! Have been asked for the many times! THANK YOU!
I like to have your easy recipes.
macaroni salad is so quick and easy. I love it. thank you for this recipe.
Unable to find “Sweet pickle relish” in Australia, is there another substitute or is it called something else here.
You can omit it and while it will slightly change the flavor, it will still be delicious Karen!
My lady was from Aussie land, and we went three times for a month each in the 90’s. I am sure that I saw Sweet Gherkins on the grocery shelf, along with all the other pickles. All you have to do is dice them. Remember my mom with a knife in one hand and the pickle in the other, a bowl in her lap, making cross cuts and then slicing.
Great and fast recipe.
I did cut the sugar in half since I don’t like my salads to be to sweet. this was perfect.
I will keep this recipe to make again.
Thank you
made this for my son and grandkids. they all liked it, but said that it was way too sweet. I had to agree with them.
I will make this again but with just atouch of sugar. I didn’t add the sweet relish, I ‘m the only one that likes it.
I made 6 lbs of this as written for a party of 30 people and it was gone in 2 hours. Gone! So simple, classic and delicious! Thank you for sharing.