This macaroni salad recipe is a simple classic and potluck perfect! Tender elbow macaroni, a quick creamy dressing, and a handful of add-ins come together in no time.
Ingredient Tips For Macaroni Salad
I find macaroni noodles one of the most comforting pasta shapes—it’s perfect for everything from soups to mac and cheese and, of course, a classic macaroni salad recipe.
- Pasta: I use elbow macaroni, but any short pasta will work. Try Ditialini, small shells, or mini farfalle (bow ties).
- Red onion: Onion adds flavor, ensure it is finely diced so it doesn’t overpower the other flavors. For a milder taste, either soak the diced onion in cold water or use green onions in place.
- Add-Ins: Celery, red bell pepper, and shredded carrots add freshness and crunch.
Dressing for Macaroni Salad
- Mayonnaise: Mayo is the creamy base of this macaroni salad recipe.
- Tang: White vinegar or apple cider vinegar adds a bright, tangy flavor.
- Sweetness: A bit of sugar and a spoonful of sweet pickle relish balance the tang from the vinegar.
Variations
- Dressing: Replace the homemade dressing with prepared coleslaw dressing.
- Add-Ins: Add cheese, bacon bits, diced ham, hard-boiled eggs, or baby peas.
More Easy Potluck Favorites
Did your family love this macaroni salad? Leave a comment and rating below!
Macaroni Salad
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 carrots
- 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! Bbq chicken, hot dogs, or hamburgers are great options. It’s also a great dish to serve with pulled pork
- Italian Pasta Salad – five-star favorite
- Fresh Corn Salad
- Broccoli Salad– fresh & delicious
- Caprese Pasta Salad
- Cucumber Tomato Salad – full of flavor
- Creamy Cucumber Salad – creamy & fresh
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.
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.