Macaroni Salad is a classic, creamy, and satisfying pasta salad that’s perfect for picnics, barbecues, potlucks, or simple weeknight meals. Tender elbow macaroni is tossed with a creamy mayonnaise-based dressing and mixed with colorful vegetables like bell peppers, carrots, celery, and onions. This salad is both comforting and refreshing, offering a perfect balance of texture, flavor, and creaminess.
What makes macaroni salad special is its versatility. You can serve it as a side dish with grilled meats, sandwiches, or fried chicken, or enjoy it as a standalone meal. The creamy dressing, tangy vinegar, and crisp vegetables make every bite delightful, while the pasta provides a hearty base.
Why I Love This Recipe
I love this Macaroni Salad because it’s simple, customizable, and incredibly satisfying. It’s creamy without being too heavy, has just the right tang from the vinegar, and offers a crunch from fresh vegetables. The combination of textures and flavors makes it a crowd-pleaser at gatherings, yet it’s easy enough to make for a weeknight meal.
Why This Is a Must-Try Dish
- Classic comfort food with creamy, tangy flavor
- Perfect side dish for barbecues, picnics, and potlucks
- Easy to make ahead and store in the fridge
- Fully customizable with your favorite vegetables or protein
- Loved by both kids and adults
Once you try this recipe, it will become a go-to for summer meals and family gatherings.
Recipe Overview
- Course: Side Dish / Salad
- Cuisine: American
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Chilling Time: 1 hour (recommended)
- Total Time: 1 hour 25 minutes
- Servings: 6–8
- Calories: Approximately 250 calories per serving
Ingredients
- 2 cups elbow macaroni
- ½ cup mayonnaise (adjust to taste)
- 2 tablespoons sour cream (optional, for extra creaminess)
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- Salt and black pepper, to taste
- 1 small carrot, finely diced
- ½ cup celery, finely diced
- ½ cup bell pepper (any color), finely diced
- ¼ cup red onion, finely chopped
- 2 hard-boiled eggs, chopped (optional)
- 2 tablespoons fresh parsley, chopped (optional garnish)
Cooking Directions
- Cook macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, whisk together mayonnaise, sour cream, vinegar, Dijon mustard, sugar, salt, and pepper.
- Add the cooled macaroni to the dressing and stir to coat evenly.
- Fold in chopped carrot, celery, bell pepper, onion, and hard-boiled eggs (if using).
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Garnish with fresh parsley before serving.
Step-by-Step Preparation Method
- Cook Pasta: Boil macaroni until al dente, then rinse under cold water to stop cooking.
- Prepare Dressing: Whisk mayonnaise, sour cream, vinegar, mustard, sugar, salt, and pepper.
- Combine Pasta and Dressing: Toss pasta in dressing until evenly coated.
- Add Vegetables: Fold in carrot, celery, bell pepper, onion, and optional eggs.
- Chill: Refrigerate at least 1 hour for best flavor.
- Serve: Garnish with parsley and enjoy chilled.
How to Serve Macaroni Salad
- Serve chilled as a side dish with burgers, grilled chicken, or sandwiches
- Pair with potato salad and coleslaw for a picnic spread
- Add cooked shrimp or diced chicken for a hearty main dish
- Garnish with paprika or fresh herbs for presentation
Recipe Tips
- Rinse pasta under cold water to prevent sticking and remove excess starch
- Adjust mayonnaise for desired creaminess
- Chop vegetables uniformly for even texture
- Let salad chill to allow flavors to meld before serving
- Add a squeeze of lemon juice for a bright, tangy note
Variations (Detailed)
Classic Creamy Macaroni Salad
Use only mayonnaise and vinegar with standard vegetables.
Southwestern Style
Add corn, black beans, diced jalapeño, and a pinch of cumin.
Mediterranean Macaroni Salad
Use olive oil instead of mayonnaise, add cherry tomatoes, olives, and feta.
Tuna Macaroni Salad
Mix in canned tuna and capers for a protein-packed version.
Vegan Macaroni Salad
Use vegan mayonnaise and omit eggs to make it fully plant-based.
Freezing and Storage
Refrigerator
- Store in an airtight container
- Keeps for 3–4 days
Freezer
- Not recommended; mayonnaise-based salads do not freeze well
Serving After Storage
- Stir gently to recombine dressing before serving
- Taste and adjust seasoning if needed
Special Equipment Needed
- Medium saucepan for boiling macaroni
- Large mixing bowl
- Whisk or fork for dressing
- Knife and cutting board
- Measuring cups and spoons
Conclusion
Macaroni Salad is a classic, creamy, and versatile dish perfect for any occasion. With tender pasta, crisp vegetables, and a flavorful dressing, it’s refreshing, satisfying, and easy to prepare. Whether you serve it at a picnic, barbecue, or as a side for weeknight meals, this salad is sure to be a crowd-pleaser. With endless variations and simple ingredients, it’s a must-have recipe for your kitchen.
Macaroni Salad
Macaroni Salad is a classic, creamy, and satisfying pasta salad that’s perfect for picnics, barbecues, potlucks, or simple weeknight meals.
Ingredients
Instructions
-
Cook macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
-
In a large mixing bowl, whisk together mayonnaise, sour cream, vinegar, Dijon mustard, sugar, salt, and pepper.
-
Add the cooled macaroni to the dressing and stir to coat evenly.
-
Fold in chopped carrot, celery, bell pepper, onion, and hard-boiled eggs (if using).
-
Cover and refrigerate for at least 1 hour to allow flavors to meld.
-
Garnish with fresh parsley before serving.
