Macaroni Salad

Cook some macaroni, chop some veggies, mix up a creamy dressing, and you've got the perfect picnic salad. Make it ahead - it actually tastes better after hanging out in the fridge.

Paolina baker
Updated on Thursday 28 November 2024
A bowl of creamy pasta salad mixed with colorful diced vegetables, including red and green bell peppers.
A bowl of creamy pasta salad mixed with colorful diced vegetables, including red and green bell peppers. Pin it
A bowl of creamy pasta salad mixed with colorful diced vegetables, including red and green bell peppers. | Quickierecipe.com

This classic Macaroni Salad brings comfort to every gathering. With tender pasta, creamy tangy dressing and garden-fresh veggies, this Macaroni Salad becomes the star of any potluck or barbecue. It's that perfect side dish that everyone remembers and comes back for more.

Fresh Ingredients List

For your perfect Macaroni Salad gather:

  • Elbow pasta cooked just right
  • Fresh red onion finely chopped
  • Crisp celery adds crunch
  • Sweet peppers and carrots for color

The creamy dressing needs:

  • Rich mayonnaise base
  • Bright tangy vinegar
  • Sweet pickle relish
  • Classic seasonings to finish

Creating Your Salad

Start by cooking your pasta until tender then cool it completely. While waiting, prep those fresh veggies into perfect bite-sized pieces. Mix up your creamy dressing until smooth and flavorful. Combine everything gently, making sure your Macaroni Salad gets evenly coated. Let it chill so those flavors can blend together beautifully.

Tips For Success

Your Macaroni Salad works great with any small pasta shape. Keep those veggie pieces similar in size to your pasta. Remember pasta drinks up dressing while it chills, so be generous. A sprinkle of paprika and fresh herbs makes it extra special.

A close-up image of creamy macaroni salad mixed with diced vegetables including red peppers, green peppers, and onions in a white bowl. Pin it
A close-up image of creamy macaroni salad mixed with diced vegetables including red peppers, green peppers, and onions in a white bowl. | Quickierecipe.com

Make It Your Own

Try adding hard boiled eggs or crispy bacon. Mix in cheese cubes or tangy pickles for extra zip. Sweet peas bring color while bell peppers add crunch. Switch up your dressing style for a whole new taste adventure.

Fresh and Ready

Make your Macaroni Salad ahead and let those flavors develop overnight. Need to refresh it? Just stir in a touch more dressing. Keeps perfectly in your fridge when covered tight, ready whenever you need it.

Frequently Asked Questions

Why rinse the pasta after cooking?

Rinsing stops the cooking process and cools the pasta quickly. It also keeps the pasta from getting mushy and helps prevent the salad from being too starchy.

How long does this keep in the fridge?

It stays fresh for about 4 days when covered. The flavors actually get better after a day, making it perfect for make-ahead meals.

Can I add different vegetables?

Absolutely! The recipe is super flexible. Pickles, peas, olives, or cheese are great additions. Just keep the pieces similar in size to the pasta.

Why is there sugar in the dressing?

The sugar balances the tang from the vinegar and creates that classic macaroni salad taste. You can adjust it to your preference.

Can I use different pasta shapes?

Any small pasta works great - try small shells, ditalini, or wagon wheels. Just avoid long pasta like spaghetti.

Macaroni Salad

A creamy pasta salad with crisp vegetables in a sweet-tangy dressing. The perfect side dish for cookouts and picnics.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes

Category: Side Dishes

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (6 cups)

Dietary: Vegetarian, Dairy-Free

Ingredients

01 1/2 pound elbow macaroni (2 cups dry).
02 1 cup celery, diced.
03 1/2 cup carrots, shredded.
04 1/2 cup red bell pepper, diced.
05 1/4 cup red or green onion, diced.
06 1 cup mayonnaise.
07 3 tablespoons apple cider vinegar.
08 2 tablespoons sugar.
09 2 tablespoons sweet relish.
10 1 teaspoon yellow or Dijon mustard.
11 1/4 teaspoon salt.
12 1/4 teaspoon black pepper.

Instructions

Step 01

Boil in salted water. Cook until just done. Drain and rinse cold.

Step 02

Mix mayo, vinegar, sugar. Add relish, mustard. Season with salt and pepper.

Step 03

Add cooled pasta to large bowl. Mix in dressing. Add all vegetables. Stir well. Taste and adjust seasoning.

Step 04

Refrigerate minimum 1 hour. Can make day ahead.

Notes

  1. Keeps 4 days in fridge.
  2. Can swap vegetables as needed.
  3. Use any small pasta shape.
  4. Makes about 6 cups total.

Tools You'll Need

  • Large pot.
  • Mixing bowls.
  • Colander.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs (mayonnaise).
  • Wheat (pasta).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 432
  • Total Fat: 29g
  • Total Carbohydrate: 37g
  • Protein: 6g