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Macaroni salad recipe with creamy dressing, diced vegetables, and fresh parsley in a glass bowl.

Macaroni Salad Recipe

This creamy, tangy macaroni salad recipe is a summer classic made with elbow macaroni, crisp veggies, and a flavorful mayo-mustard dressing. It's perfect for potlucks, BBQs, or make-ahead lunches.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 Servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups elbow macaroni uncooked
  • 1 cup mayonnaise full-fat preferred
  • 2 tbsp apple cider vinegar or white vinegar
  • 1 tbsp yellow mustard
  • 1 tsp sugar optional
  • ½ tsp salt plus more for pasta water
  • ¼ tsp black pepper
  • 1 cup celery diced
  • ½ cup red bell pepper diced
  • ½ cup red onion or green onions finely chopped
  • ¼ cup sweet pickle relish optional
  • 2 hard-boiled eggs chopped optional

Equipment

  • 1 Large pot For boiling macaroni
  • 1 Strainer To drain and rinse pasta
  • 1 Mixing bowl To combine salad
  • 1 Spoon or spatula For mixing dressing

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 8–9 minutes until just past al dente. Drain and rinse under cold water. Let sit to dry.
  2. Mix the dressing: In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper.
  3. Prep the veggies: Dice celery, red bell pepper, and red onion (or green onions).
  4. Combine: Add cooled pasta, vegetables, and optional chopped eggs and relish into the dressing. Toss until fully coated.
  5. Chill: Cover and refrigerate for at least 1 hour to let the flavors blend.
  6. Serve: Stir in additional dressing if needed before serving. Garnish with paprika or parsley, if desired.

Notes

This macaroni salad recipe can be made up to 2 days ahead.
Add a splash of dressing just before serving to refresh the texture.
For a tangier bite, increase mustard or add dill pickle brine.