Classic Macaroni Salad

• Holly’s Recipe Highlights: Macaroni Salad
• Ingredient Notes
• Make-Ahead and Chill Time Tips
• Chill, Store, Enjoy
• More Creamy Potluck Salads

This is the Macaroni Salad recipe I’ve made for years!! It’s perfectly creamy, even after chilling and has the perfect balance of tangy, sweet, and crunchy. The dressing is super simple and this can be made with ingredients you likely have on hand.

It’s perfect to prepare ahead of time for BBQs, potlucks, or even for weeknight dinners.

Holly’s Recipe Highlights: Macaroni Salad

Why Make It: I like this recipe because the dressing is mixed right in the serving bowl, so I end up with one less dish to wash.

Flavor: Creamy, tangy-sweet dressing with relish and mustard for classic deli-style vibes.

Tools: Use a veggie chopper to speed up prep.

Serving Suggestions: A classic side dish that pairs perfectly with burgers, ribs, grilled chicken, pulled pork, and sandwiches.

Total Time: 1.5 hours (including 1 hour chill time) Serves: 6

Ingredient Notes

• Elbow Macaroni: Classic elbow macaroni holds the creamy dressing well, but any short pasta such as ditalini, small shells, or wagon wheels work nicely.
• Carrot: Shredded carrot adds color and a touch of sweetness. Pre-shredded bagged carrots are a great time-saving option.
• Red Bell Pepper: Adds crunch, color, and mild sweetness. Green or yellow bell peppers can be used as well.
• Red Onion: Red onion has a sharper bite, while green onion is milder. To mellow red onion’s flavor, soak the diced pieces in cold water for a few minutes.
• Dressing: Swap up to half of the mayonnaise for sour cream or Greek yogurt for a little extra tang or to lighten up the recipe a bit. Replace the homemade dressing with prepared coleslaw dressing.
• Optional Add-Ins: Pickles, olives, ham, sweet peas, cheddar cheese, or chopped hard-boiled eggs can all be added for extra flavor and texture. The salad works well with up to 2½ cups of total add-ins.

Chill, Store, Enjoy

Refrigerate: Keep leftovers in an airtight container in the refrigerator for up to 4 days. This salad is best served cold, so keep it chilled until ready to serve.

Freeze: Do not freeze.

Tips: Stir before serving, since the dressing can settle or absorb into the pasta as it sits. For BBQs, picnics, and potlucks set the bowl over ice outdoors to keep it cool, and discard the salad if it has been sitting out for more than 2 hours, or 1 hour in hot weather.

Did you enjoy this Macaroni Salad Recipe? Leave a comment and rating below.

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

• 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.

*You will need 2 to 2 ½ cups of add-ins. Use the list above for a basic macaroni salad or change them to your liking. Other favorite add-ins include pickles, olives, ham, sweet peas, and cheddar cheese.

• Elbows can be swapped for ditalini, small shells, or wagon wheels.
• Dice the add-ins about half 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.

Calories: 432 | Carbohydrates: 37g | Protein: 6g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 408mg | Potassium: 214mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2332IU | Vitamin C: 18mg | Calcium: 25mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Pasta, Salad, Side Dish

Cuisine American

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