This creamy, tangy macaroni salad hits all the right notes with tender pasta, crunchy vegetables, and a sweet-and-savory dressing that makes every bite satisfying. I first made this for a backyard cookout when I needed something quick, and it disappeared so fast I had to guard the last bowl. It comes together in just 25 minutes with ingredients you probably already have, making it perfect for those last-minute potluck invitations.
If you're looking for more crowd-pleasing dishes, try my Healthy Tuscan Chicken Orzo Recipe for a hearty main or these Delicious Chickpea Curry Recipe or Chicken Cobbler Recipe for a vegetarian option that pairs beautifully with this salad.
The best part? This classic macaroni salad tastes even better after it sits in the fridge for a few hours, so you can make it ahead and let the flavors meld together while you focus on the rest of your dinner recipes.
Why You'll Love This Macaroni Salad
Budget-friendly. The whole recipe costs just over $4, making it one of the most affordable side dishes you can bring to a gathering.
Make-ahead friendly. This cold pasta salad actually improves after a day in the fridge, so you can prep it the night before and have one less thing to worry about.
Crowd-pleaser. Even picky eaters tend to love this creamy pasta salad. The flavors are familiar and comforting without being boring.
Versatile. Serve it alongside grilled chicken, burgers, hot dogs, or pile it on a plate with some fresh fruit for a simple lunch.
Quick and easy. From start to finish, you're looking at 25 minutes of work. Most of that is just waiting for the pasta to boil.
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Macaroni Salad Ingredients
Here's everything you need to make this homemade macaroni salad.
See Recipe Card Below This Post For Ingredient Quantities
Salad Ingredients
Hard-boiled eggs: These add protein and a creamy texture that complements the dressing. Make sure they're fully cooled before dicing.
Red bell pepper: Brings sweetness and a pop of color to the salad. You can use any color bell pepper you have on hand.
Red onion: Adds a sharp bite that balances the creamy dressing. If you're sensitive to raw onion, you can soak the diced pieces in cold water for 10 minutes to mellow the flavor.
Celery: Provides that essential crunch in every bite. The ribs should be crisp and fresh for the best texture.
Macaroni: Traditional elbow macaroni works perfectly here. It's the right size to hold the dressing without getting too heavy.
Dressing
Mayonnaise: Creates the creamy base of the dressing and helps everything stick together. Using full-fat mayo gives you the best flavor and texture.
Dijon mustard: Adds tanginess and a subtle depth that regular yellow mustard can't match. It also helps emulsify the dressing.
Sweet pickle relish: This is where that hint of sweetness comes from. It also adds little bursts of flavor throughout the salad.
Red wine vinegar: Brightens up the dressing and cuts through the richness of the mayo. You can substitute white vinegar or apple cider vinegar if needed.
Granulated sugar: Balances the tanginess and enhances the sweetness from the relish. Start with the listed amount and adjust to taste.
Salt: Brings out all the other flavors and keeps the salad from tasting flat.
Black pepper: Freshly cracked pepper adds a gentle heat and aromatic quality that pre-ground pepper just doesn't have.
How To Make Macaroni Salad
This easy macaroni salad comes together in simple steps.
Prepare the salad ingredients: Dice your hard-boiled eggs, red bell pepper, red onion, and celery into small, bite-sized pieces. Keep them roughly the same size so every forkful has a good mix of flavors. Set everything aside in a bowl while you work on the pasta.
Cook the macaroni: Bring a large pot of salted water to a rolling boil, then add the macaroni. Cook for 8 to 10 minutes until the pasta is tender but still has a slight bite to it. You don't want it mushy since it'll continue to soften as it sits in the dressing.
Drain and cool: Pour the cooked pasta into a colander and rinse it under cool running water. This stops the cooking process immediately and cools the pasta down so it won't make your dressing warm and runny. Shake off the excess water.
Make the dressing: In a medium bowl, whisk together the mayonnaise, Dijon mustard, sweet pickle relish, red wine vinegar, sugar, salt, and black pepper until smooth and well combined. The dressing should look creamy and pourable, with the relish pieces evenly distributed.
Assemble the salad: In your large mixing bowl, combine the cooled macaroni with all the diced vegetables and eggs. Toss everything together gently so the ingredients are evenly mixed throughout.
Dress and combine: Pour the prepared dressing over the pasta and vegetable mixture. Using a large spoon or spatula, fold everything together until every piece of pasta is coated with dressing. You want it well mixed but not over-stirred, which can break down the eggs.
Serve or chill: You can serve this traditional macaroni salad right away if you're in a hurry, but it tastes even better after spending at least an hour in the fridge. The flavors meld together and the salad gets nice and cold, which is perfect for picnic salads and potluck dishes.
Substitutions and Variations
This Macaroni Salad is flexible, so don't be afraid to make it your own.
Pasta shape: Elbow macaroni is classic, but small shells, rotini, or ditalini work great too. Just keep the size small so it's easy to eat.
Vegetables: Add diced cucumber, shredded carrots, or chopped green onions for extra crunch and color. Cherry tomatoes (halved) are also a nice addition if you're serving it fresh.
Protein: Stir in diced ham, cooked bacon pieces, or even cubed cheese for a heartier version. Some people love adding flaked tuna to make it a complete meal.
Dressing adjustments: If you want a tangier salad, add an extra tablespoon of vinegar or a squeeze of lemon juice. For a sweeter version, increase the sugar to 2 tablespoons or even ¼ cup if you like Hawaiian macaroni salad style.
Mayo substitute: You can replace half the mayo with sour cream or Greek yogurt for a lighter dressing with a bit of tang. It won't be quite as rich, but it's still delicious.
Equipment For Macaroni Salad
You don't need any fancy tools for this Macaroni Salad.
Pot for boiling: A large pot (at least 4 quarts) gives the macaroni plenty of room to cook evenly without sticking together.
Colander: Essential for draining the hot pasta and rinsing it under cold water.
Knife and cutting board: For chopping all the vegetables and eggs. A sharp knife makes the job faster and safer.
Large mixing bowl: You need something big enough to toss everything together without making a mess. An 8-quart bowl works perfectly.
Spoon or spatula: A large spoon or flexible spatula helps you fold the dressing into the salad gently and evenly.
Storage Your Macaroni Salad
This macaroni salad keeps well in the fridge, which makes it perfect for meal prep.
Refrigeration: Store it in an airtight container in the fridge for up to 2 days. The flavors actually improve after the first day as everything has time to marinate together.
Before serving: Give it a good stir before serving since the dressing can settle at the bottom. If it looks a bit dry after sitting overnight, stir in a tablespoon or two of mayo to freshen it up.
Not freezer-friendly: Unfortunately, creamy macaroni salad doesn't freeze well. The mayo separates and the vegetables get mushy when thawed, so it's best enjoyed fresh or within a couple days of making it.
Expert Tips
Salt your pasta water: The pasta is your chance to build flavor from the inside out. Add about a tablespoon of salt to the boiling water so the macaroni tastes seasoned, not bland.
Don't overcook the pasta: You want it tender but not mushy. Test a piece a minute before the package directions say it's done. It should have a tiny bit of firmness in the center.
Cool the pasta completely: Warm pasta will make your mayo dressing thin and runny. Rinse it well under cold water and let it sit for a few minutes until it's cool to the touch.
Adjust the sweetness: Everyone's taste is different. Start with the listed amount of sugar, taste the dressing, and add more if you like it sweeter. You can always add more but you can't take it out.
Make it ahead: This salad genuinely tastes better the next day. The pasta absorbs some of the dressing and all the flavors blend together beautifully. If you're making it for an event, prep it the night before.
FAQ
What are the ingredients of macaroni salad?
A basic macaroni salad includes cooked elbow macaroni, mayonnaise, and usually some diced vegetables like celery and onion. Most versions also have hard-boiled eggs, mustard, and a bit of vinegar or pickle relish for tanginess. The exact ingredients can vary depending on the recipe style, but those are the essentials.
What are the 5 ingredients in macaroni salad?
If you're going super simple, the five core ingredients would be macaroni, mayonnaise, mustard, celery, and onion. That gives you the basic structure and flavor of the salad. Of course, most recipes (including this one) add more ingredients like eggs, bell pepper, and seasonings to make it more interesting and flavorful.
What is in basic macaroni salad?
A basic version contains cooked macaroni pasta mixed with mayonnaise, some type of vegetable (usually celery), and seasonings like salt and pepper. Many home cooks add mustard for tang, diced onion for bite, and hard-boiled eggs for protein. The dressing is typically mayo-based with a touch of vinegar or something acidic to brighten it up.
What are some common mistakes when making macaroni salad?
The biggest mistake is not cooling the pasta completely before mixing it with the dressing, which makes everything warm and soupy. Another one is under-seasoning, cold foods need more salt than you think. Some people also overcook the pasta until it's mushy, when it should still have a slight bite. Finally, don't make it too far in advance, it's best within 2 days since the vegetables can get watery and the pasta gets too soft.
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Pairing
These are my favorite dishes to serve with Macaroni Salad
Macaroni Salad
Ingredients
- 2 hard-boiled eggs peeled and diced
- ½ red bell pepper diced
- ½ red onion diced
- 2 ribs celery chopped
- 8 oz. macaroni uncooked, elbow macaroni works best
- 1 cup mayonnaise for a creamy base
- 1 tablespoon Dijon mustard for tang
- 1 tablespoon sweet pickle relish for a touch of sweetness
- 1 tablespoon red wine vinegar adds acidity
- 1 tablespoon granulated sugar optional, for sweetness
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper freshly cracked, to taste
Instructions
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Dice the hard-boiled eggs, bell pepper, onion, and celery, then set aside.
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Bring a pot of water to a boil, then add the macaroni and cook until tender. Drain the pasta in a colander and rinse with cool water to stop the cooking process.
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While the pasta cooks, prepare the dressing by whisking together mayonnaise, Dijon mustard, sweet pickle relish, red wine vinegar, sugar, salt, and black pepper.
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In a large bowl, combine the cooled macaroni, diced eggs, bell pepper, onion, and celery. Pour the dressing over the mixture and stir until everything is well combined and evenly coated.
- Serve the salad immediately, or refrigerate it until you're ready to serve.
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