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macaroni salad A vibrant bowl of macaroni salad, filled with fresh vegetables like red bell peppers, onions, and celery, all mixed with creamy dressing. This classic side dish is perfect for gatherings and picnics

Macaroni Salad

A classic, creamy Macaroni Salad perfect for summer gatherings or as a tasty side dish for dinner.
5 from 1 vote
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Course: Side Dish
Cuisine: American
Keyword: easy side dish, macaroni salad, potluck recipe, summer side dish
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8
Calories: 332kcal
Cost: $5

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

  • Dice the hard-boiled eggs, bell pepper, onion, and celery, then set aside.
    Chopped vegetables for the macaroni salad, including red bell peppers, celery, and onions, sitting in a bowl ready to be mixed into the salad for a colorful and crunchy bite.
  • 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.
    Strained cooked macaroni in a colander, ready to be mixed with the vegetables and dressing for the perfect macaroni salad. The pasta is properly drained to avoid a watery salad."
  • While the pasta cooks, prepare the dressing by whisking together mayonnaise, Dijon mustard, sweet pickle relish, red wine vinegar, sugar, salt, and black pepper.
    Dressing ingredients for macaroni salad including mayonnaise, mustard, pickles, and seasonings, all combined in a bowl to create a flavorful base for the salad.
  • 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.
    Pouring creamy dressing over the macaroni salad filled with chopped vegetables. The dressing is being added to bring all the flavors together in a smooth, rich texture
  • Serve the salad immediately, or refrigerate it until you're ready to serve.

Notes

This macaroni salad is a great choice for family gatherings, BBQs, or as a make-ahead side dish. If you like a sweeter salad, feel free to adjust the sugar level to your taste.

Nutrition

Serving: 1cup | Calories: 332kcal (17%) | Carbohydrates: 25g (8%) | Protein: 6g (12%) | Fat: 23g (35%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 40mg (13%) | Sodium: 385mg (17%) | Potassium: 303mg (9%) | Fiber: 2g (8%) | Sugar: 4g (4%) | Vitamin A: 10IU | Vitamin C: 45mg (55%) | Calcium: 3mg | Iron: 6mg (33%)
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