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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Servings: 8 Servings
Calories: 320kcal
Cost: $6
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
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
Instructions
- 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.
- Mix the dressing: In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper.
- Prep the veggies: Dice celery, red bell pepper, and red onion (or green onions).
- Combine: Add cooled pasta, vegetables, and optional chopped eggs and relish into the dressing. Toss until fully coated.
- Chill: Cover and refrigerate for at least 1 hour to let the flavors blend.
- 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.
Nutrition
Calories: 320kcal | Carbohydrates: 35g | Protein: 6g | Fat: 18g | Cholesterol: 35mg | Sodium: 410mg | Vitamin A: 150IU | Vitamin C: 12mg | Calcium: 35mg