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. Dice the vegetables about the same size for even bites.
- 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.
I added olives and a little more.
I did not add the sugar or the relish. It was very good.
This is the ONE!!!! After decades of dried out macaroni salad this one is what I was looking for! I took the advice of a reviewer to cook the macaroni for an additional minute or two, and I think it will help keep the salad creamier upon storing (if it lasts that long….).
Thank you for this recipe!
I have made this recipe every 6 weeks or so since I discovered it back in early 2022, it is just that good!! The number one thing I have learned through trial and error that makes a world of difference is to slightly overcook the pasta by just an extra minute or two. It will firm up a little anyways, but this tiny change guarantees it will stay creamy the next day (if there is even any leftover!). Our favorite mix-ins are frozen peas, green olives, and sometimes finely chopped red bell pepper. Every recipe I have tried from your website is a winner, thank you thank you!
I made this salad today, and my husband loves it! The creamy sauce is flavorful. I used white vinegar, sweet relish, Dijon mustard, and the other ingredients listed.
Wow! Made this macaroni salad exactly as per recipe for Father’s day get together . I actually thought it was way to much but disappeared quickly to rave reviews and requests for the recipe. Definitely a keeper.
Thanks Holly for sharing.
Absolutely delicious! worth every star. And although the dressing may be runny at first, don’t be fooled (like I was). The noodles will absorb it as it sits in the fridge. Thank you Holly for sharing this recipe.
I guess mostly all of your recipes are the BEST!! I really appreciate you sharing all of them! I love the way you explain on how to make them! Great stuff! ❤️❤️❤️
Incredible!! Loved it
Holly I just love your macaroni salad, one of my favourites! I use a chopper and add a couple of dill pickles along with some radishes. I grate a small carrot. I add two tablespoons of dill pickles along juices instead of the sweet relish. It’s a must side dish during the summer months. Thanks for the recipe. Cheers
The first time I made this, it didn’t last very long. When I went to make more, I tried pickling the red onions and using the pickling brine as the vinegar for the dressing. Safe to say this mac salad is the truth. Thank you!
This was easy and amazingly! I made it for a girls weekend trip and the girls LOVED this salad!
Love this recipe & my family loves when I make it! We enjoy it using Dijon mustard instead of yellow! Adds an extra zing to it!
Just made this macaroni salad, sooo good! It’s definitely a keeper!
Love, love this recipe! It’s my go to, so quick and easy and great flavor!
Excellent! Just made this and can’t wait until it’s chilled enough to eat. Thank you for this great recipe!
Just made this with a few substitutions, was out of red pepper, I used half green and half orange. I was out of sweet relish so I used dill, cut back acv to 2 Tbls due to other reviews. I also added 4 oz of cubed cheese. Very creamy and tastes great!
Excellent and easy!
Made this and loved it (didn’t use relish though). My husband doesn’t care for the vinegar and definately not lemon juice. Can the mayo be thinned with just water and if so any additional spices needed to take the place of the vinegar? Thank you.
Hi Sue, I have never tried making this recipe without vinegar so I can’t say for sure. I would love to hear how it turns out for you if you try.
I used 2 T white vinegar and 1 T acv. Perfect except for the acv. Next time I’m just adding all white vinegar. I used green pepper and the pimientos out of a jar of olives for color. Next batch I’ll use red and green pepper. Thanks Holly years since I’ve made macaroni salad.
Hi I liked everything but the carrots, just a personal taste and felt like they didn’t belong.However still a wonderful salad.
Thank-you Holly.
please don’t be offended
Glad you enjoyed the mac salad overall Sami! The great thing is that it’s an easy salad to swap in your own favorites. Happy cooking!
I have made this multiple times and it is always a hit! I am making it again this weekend for my sons surprise 30th birthday party because this is his favorite macaroni salad. It is such a hit with my family I double or triple the recipe so they can take some home. Delicious!
I love that! I am glad everyone enjoyed it, Martha.