Macaroni salad is one of those classic dishes that brings everyone to the table. Whether you’re hosting a summer barbecue, packing a picnic, or simply looking for a quick and satisfying side, this creamy and colorful pasta salad never disappoints.
What makes this version special is how easy it is to put together using simple ingredients you likely already have in your kitchen. Plus, the homemade dressing gives it the perfect balance of tangy, sweet, and savory flavors.
First, you’ll cook the pasta until tender, then toss it with fresh, crunchy vegetables and a creamy, flavorful sauce. After a quick chill in the fridge, it’s ready to enjoy. The longer it sits, the better it tastes—so it’s a great make-ahead option too.
Macaroni salad ingredients
macaroni salad:
- lbow macaroni is the base of this salad—it’s tender, filling, and perfect for soaking up the creamy dressing.
- Sweet bell pepper adds a pop of color and a mild crunch that brightens up every bite.
- White or red onion brings a sharp, slightly sweet flavor that balances the richness of the sauce.
- Celery gives the salad a crisp, refreshing texture and a subtle earthy taste.
- Shredded carrot adds natural sweetness and a vibrant orange hue.
- Green onion is optional, but it adds a nice mild onion flavor and a fresh finish.
- Olive oil keeps the macaroni from sticking together after cooking and adds a light richness.
sauce:
- Mayonnaise is the creamy base that brings all the ingredients together.
- Mustard adds a little tang and depth of flavor.
- Sugar gives the sauce a subtle sweetness to balance the vinegar and mustard.
- White vinegar adds brightness and that classic tangy kick.
- Salt enhances all the flavors and brings everything to life.
- Black pepper adds a hint of spice and warmth to the dressing.
How to make macaroni salad?
Step 1: Cook the macaroni
Bring a large pot of water to a boil. Add the elbow macaroni and cook until soft, or follow the instructions on the package.
Step 2: Drain and cool
Drain the cooked pasta, then drizzle with 1 tablespoon of olive oil and gently mix to prevent it from sticking. Set it aside to cool completely.
Step 3: Chop the vegetables
While the pasta cools, finely chop the sweet bell pepper, onion, celery, and green onion (if using). Shred the carrot using a grater.
Step 4: Make the dressing
In a bowl, whisk together the mayonnaise, mustard, sugar, vinegar, salt, and black pepper. If the sauce feels too thick, add a tablespoon of water to thin it out.
Step 5: Combine pasta and veggies
Once the pasta is cooled, add it to a large mixing bowl along with all the chopped vegetables.
Step 6: Mix in the sauce
Pour the dressing over the pasta and vegetables. Gently mix everything together until all the ingredients are evenly coated.
Step 7: Chill before serving
Cover the bowl and place it in the fridge for at least 1 hour. This helps the flavors blend and makes the salad even more delicious.
Step 8: Serve and enjoy
Serve the macaroni salad cold, either on its own or as a side dish. It pairs perfectly with grilled meats, sandwiches, or any summer meal!
How to store macaroni salad?
- Refrigerate promptly: After making the salad, cover the bowl tightly with a lid or plastic wrap and place it in the fridge.
- Use an airtight container: If transferring to another dish, make sure it’s airtight to keep the salad fresh and prevent it from drying out.
- Best within 3–4 days: Macaroni salad tastes even better the next day, but for the best quality and safety, enjoy it within 3 to 4 days.
- Stir before serving: Before serving leftovers, give it a quick stir. If it looks a little dry, you can mix in a spoonful of mayo or a splash of milk to refresh it.
- Do not freeze: Macaroni salad does not freeze well—the creamy dressing can separate and the texture of the pasta may change.
Frequently asked questions
1. Can I make macaroni salad ahead of time?
Yes! Macaroni salad is actually better when made ahead. Prepare it a few hours or even a day before serving and store it in the fridge. The flavors blend and deepen over time.
2. How long does macaroni salad last in the fridge?
It stays fresh for up to 3 to 4 days when stored in an airtight container in the refrigerator.
3. Can I use a different type of pasta?
Absolutely. While elbow macaroni is classic, you can use small pasta shapes like shells, rotini, or bowtie (farfalle).
4. What can I use instead of mayonnaise?
You can substitute mayo with Greek yogurt, sour cream, or a mix of yogurt and mayo for a lighter option.
5. Is it okay to add protein like chicken or tuna?
Yes! Cooked and shredded chicken, tuna, or even boiled eggs are great add-ins if you want to make it a full meal.
6. How do I keep the pasta from getting dry?
Make sure the pasta is fully cooled before mixing with the sauce. If the salad dries out after chilling, stir in a bit more mayo or a splash of milk before serving.
7. Can I freeze macaroni salad?
No, freezing is not recommended. The texture of the pasta changes and the creamy dressing tends to separate after thawing.
8. Can I make it without sugar?
Yes, you can skip the sugar or reduce the amount if you prefer a more tangy flavor. It’s all about your taste!
Tips and Tricks
- Cook the pasta slightly past al dente: This helps it stay soft and soak up the dressing better once chilled.
- Let the pasta cool completely: Adding dressing to hot pasta can make it oily and cause the mayo to separate.
- Chop veggies small: Finely diced vegetables mix in more evenly and give a better texture in every bite.
- Taste and adjust: After mixing everything, taste the salad and adjust the seasoning—add more salt, vinegar, or a touch of sugar if needed.
- Make it ahead: Macaroni salad tastes even better after a few hours or overnight in the fridge as the flavors blend together.
- Customize it: Add-ins like chopped pickles, hard-boiled eggs, or shredded cheese can give it a fun twist.
- Refresh leftovers: If the salad looks a bit dry the next day, stir in a little more mayo or a splash of milk to bring it back to life.
More recipes to try
link for elbow macaroni
Macaroni salad
Ingredients
- 4 cups uncooked elbow macaroni
- 1/2 cup chopped sweet bell pepper
- 1/4 cup chopped white or red onion
- 1/2 cup chopped celery
- 1/4 cup shredded carrot
- Green onion optional
- 1 tbsp olive oil
For the Sauce:
- 1 1/4 cups mayonnaise
- 2 tbsp mustard
- 1/4 cup sugar
- 1/3 cup white vinegar
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- In a pot, bring water to a boil. Add the elbow macaroni and cook until soft, or follow the instructions on the package.
- Once cooked, drain the macaroni, then stir in 1 tablespoon of olive oil to prevent sticking. Set aside to cool.
- While the pasta is cooling, finely chop the vegetables: celery, sweet bell pepper, onion, and shred the carrot. Feel free to adjust the vegetables based on your taste—add more or leave some out.
- Once the pasta has cooled, add it to a large bowl along with the chopped vegetables. Set aside.
- In a separate bowl, prepare the sauce by mixing together the mayonnaise, mustard, vinegar, sugar, salt, and pepper. Whisk until smooth and creamy. If the sauce is too thick, you can add a tablespoon of water to thin it out slightly.
- Pour the sauce over the macaroni and vegetables, then mix everything together until well combined.
- Cover the bowl and refrigerate for at least 1 hour before serving. You can also make it a day ahead—macaroni salad tastes even better the next day!
- Enjoy it on its own or serve it as a side dish.
Notes
- Make sure to cool the pasta completely before mixing to keep the dressing smooth and creamy.
- You can adjust the sweetness and tanginess of the sauce by tweaking the sugar and vinegar to your liking.
- If you’re making it for a crowd, feel free to double the recipe—it’s always a hit!
- For extra crunch, try adding diced pickles or a small handful of sweet corn.
- The color and texture of this salad make it perfect for gatherings—feel free to customize the veggies based on what you have on hand.
- Don’t skip the chilling time—it helps the flavors develop and gives the salad the perfect texture.
- This salad is naturally egg-free (if your mayo is), but always check the labels if you’re serving someone with allergies.