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.
This post may contain affiliate links. Please read our disclosure policy.
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
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.
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
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.