This creamy, tangy Macaroni Salad is loaded with tender pasta, crisp vegetables, and hard-boiled eggs, all tossed in a sweet-and-savory dressing that tastes like summer. I first made this for a backyard cookout years ago, and it disappeared so fast I had to guard the bowl. It's easy to throw together, uses simple ingredients you probably have on hand, and gets better as it sits in the fridge.
If you're looking for more crowd-pleasing sides, try my Easy Homemade Meat Pie Recipe or pair it with Healthy Beef and Broccoli Recipe for a balanced spread. And when the weather cools down, nothing beats my Easy Chicken Noodle Soup Recipe.
Why You will Love This Macaroni Salad !
It's ridiculously easy. If you can boil pasta and whisk a few ingredients together, you can make this homemade macaroni salad.
It's a crowd-pleaser. This cold pasta salad works for picnics, potlucks, BBQs, or just a simple weeknight dinner. Kids love it, adults love it, and it pairs well with pretty much any main dish.
It's budget-friendly. The whole recipe costs less than five dollars and makes eight generous servings. You can't beat that for a side dish for BBQ season.
It gets better with time. Make it ahead and let the flavors mingle in the fridge. The macaroni salad with mayonnaise soaks up the tangy dressing and tastes even better the next day.
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Macaroni Salad Ingredients
Here's what you'll need to make this best macaroni salad recipe.
See Recipe Card Below This Post For Ingredient Quantities
For the Salad:
- Hard-boiled eggs: These add protein and a creamy texture when diced into the salad. Make sure they're fully cooled before chopping.
- Red bell pepper: Adds sweetness and a bright pop of color. You can swap in green or yellow bell pepper if that's what you have.
- Red onion: Gives a mild, slightly sharp bite that balances the creamy dressing. If you're sensitive to raw onion, soak the diced pieces in cold water for 10 minutes, then drain.
- Celery: Brings that essential crunch. Dice it small so it blends well with the other ingredients.
- Uncooked macaroni: The base of the salad. Elbow macaroni is traditional, but any small pasta shape works.
For the Dressing:
- Mayonnaise: Creates the rich, creamy coating that holds everything together. Use full-fat mayo for the best flavor.
- Dijon mustard: Adds tanginess and a little depth. Regular yellow mustard works too, but Dijon has a smoother flavor.
- Sweet pickle relish: This is what gives the dressing its signature sweet-tangy flavor. It's a must for that classic macaroni salad taste.
- Red wine vinegar: Cuts through the richness and adds brightness. Apple cider vinegar is a good substitute.
- Granulated sugar: Balances the acidity and enhances the sweetness from the relish.
- Salt: Brings out all the flavors.
- Freshly cracked black pepper: Adds a subtle kick and warmth.
how to make Macaroni Salad
This easy macaroni salad comes together in just a few simple steps.
- Prepare salad ingredients: Dice the hard-boiled eggs, red bell pepper, red onion, and celery into small, bite-sized pieces. Keep them uniform so every forkful has a good mix of flavors and textures.
- Cook the macaroni: Bring a pot of salted water to a boil and cook the macaroni until tender, about 10 minutes. Drain it well in a colander, then rinse under cool water to stop the cooking and cool the pasta down quickly. This prevents it from getting mushy.
- Make the dressing: While the pasta cooks, whisk together the mayonnaise, Dijon mustard, sweet pickle relish, red wine vinegar, sugar, salt, and pepper in a bowl until smooth and well combined. Taste it and adjust the seasoning if needed.
- Combine salad and dressing: In a large mixing bowl, toss the cooled macaroni with the diced eggs, bell pepper, celery, and onion. Pour the dressing over everything and stir gently until all the ingredients are evenly coated. The pasta should look glossy and creamy.
- Serve or refrigerate: You can serve this summer macaroni salad right away, but it tastes even better after chilling in the fridge for at least an hour. The flavors meld together and the pasta absorbs the dressing. Store covered in the refrigerator for up to 2 days.
Substitutions and Variations
This classic macaroni salad is flexible, so feel free to make it your own.
Make it Hawaiian-style. For a sweeter version inspired by Hawaiian macaroni salad, add a splash of milk to the dressing and use a little extra sugar. Some people also add grated carrots or pineapple chunks.
Add protein. Stir in diced ham, cooked shrimp, or canned tuna to turn this picnic pasta salad into a main dish. Tuna macaroni salad is especially popular.
Swap the mayo. If you prefer a lighter dressing, use half Greek yogurt and half mayonnaise. For a no-mayo macaroni salad, try a vinaigrette-based dressing instead.
Change up the vegetables. Diced cucumber, shredded carrots, peas, or cherry tomatoes all work well. Just keep the total amount of veggies about the same so the dressing ratio stays balanced.
Make it spicy. Add a pinch of cayenne pepper or a few dashes of hot sauce to the dressing for a little heat.great idea to link out to another blogger with a similar recipe that fits a different diet.
Equipment for Macaroni Salad
You don't need any fancy tools for this Macaroni Salad.
- Medium saucepan for boiling the macaroni
- Colander for draining the pasta
- Large mixing bowl for combining the salad
- Whisk for mixing the dressing
How to Store Macaroni Salad
Store any leftover macaroni salad in an airtight container in the refrigerator. It will keep well for up to 2 days. The pasta may absorb some of the dressing as it sits, so if it looks a little dry when you pull it out, stir in a tablespoon or two of mayonnaise to freshen it up.
This salad doesn't freeze well because the mayonnaise separates and the vegetables get mushy when thawed.
Serving Suggestions
This creamy pasta salad pairs beautifully with so many dishes.
At a BBQ. Serve it alongside grilled burgers, hot dogs, ribs, or chicken. The cool, tangy salad is the perfect contrast to smoky, charred flavors.
For a picnic. Pack it in a cooler with sandwiches and fresh fruit. It's easy to transport and always a hit.
As a light lunch. Add some grilled chicken or tuna on top and you've got a complete meal.
With fried chicken. The creamy, cool salad balances out the rich, crispy fried chicken perfectly.
Expert Tips
Don't skip rinsing the pasta. Rinsing stops the cooking process and cools the macaroni down so it doesn't wilt the vegetables or make the dressing runny.
Let it chill. This salad tastes best after sitting in the fridge for at least an hour. The flavors develop and everything melds together beautifully.
Season the pasta water. Adding salt to the boiling water seasons the macaroni from the inside out, which makes a big difference in the final flavor.
Taste and adjust. Before serving, taste the salad and add more salt, pepper, or a splash of vinegar if needed. Sometimes it needs a little extra something depending on your ingredients.
Prep ahead. You can make this the night before and store it covered in the fridge. Just give it a good stir before serving.
FAQ
The main ingredients are cooked macaroni, hard-boiled eggs, diced vegetables like bell pepper, celery, and onion, plus a creamy dressing made with mayonnaise, mustard, pickle relish, vinegar, sugar, salt, and pepper. It's a simple combination that tastes amazing together.
At its most basic, you can make macaroni salad with just five ingredients: macaroni, mayonnaise, mustard, vegetables, and hard-boiled eggs. From there, you can add more flavor with pickle relish, vinegar, and seasonings. My family likes the full version with all the extras.
A basic macaroni salad includes cooked pasta, mayonnaise, and diced vegetables. Most recipes also include hard-boiled eggs and some kind of tangy element like mustard or vinegar. The beauty of this dish is how simple it is while still tasting so good.
The biggest mistake is adding the dressing to hot pasta, which makes it runny and greasy. Always cool the pasta completely first. Another common issue is under-seasoning. Pasta needs more salt than you'd think, so season the cooking water and taste the finished salad before serving. Also, don't overdress it right away. You can always add more dressing, but you can't take it away.
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Pairing
These are my favorite dishes to serve with Macaroni Salad
Macaroni Salad
Ingredients
Method
- Bring a pot of water to a boil, then add the macaroni and cook until tender. Drain the pasta in a colander and rinse with cold water to cool.
- While the macaroni is cooking, dice the hard-boiled eggs, bell pepper, onion, and celery.
- In a separate bowl, mix together the mayonnaise, Dijon mustard, sweet pickle relish, red wine vinegar, sugar, salt, and pepper to create the dressing.
- Combine the cooled macaroni, eggs, bell pepper, onion, and celery in a large bowl. Pour the dressing over the top and stir until everything is evenly coated.
- Serve immediately, or refrigerate for a few hours to allow the flavors to meld.
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