About this recipe
This Creamy Macaroni Salad is a simple, old-school side dish that works for cookouts, potlucks, BBQ dinners, or easy lunches. The pasta is tender, the vegetables add crunch, and the dressing is creamy without feeling too heavy.
Ingredients
Macaroni salad
- 3 cups cooked elbow macaroni, cooled (about 8 oz dry pasta)
- 1/2 cup celery (finely diced)
- 1/2 cup red bell pepper (finely diced)
- 1/3 cup carrot (shredded or finely diced)
- 1/4 cup red onion (finely diced)
- 2 tbsp fresh parsley (chopped, optional)
Creamy dressing
- 3/4 cup mayonnaise
- 2 tbsp sweet pickle relish
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar (optional)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Equipment
Large Pot
Mixing Bowl
Colander
Whisk
Instructions
- 1
Cook and cool the macaroni
Cook the elbow macaroni in salted boiling water until al dente. Drain, then rinse under cold water until cooled.
- 2
Mix the dressing
In a large bowl, whisk together the mayonnaise, pickle relish, mustard, apple cider vinegar, sugar if using, salt, and black pepper until smooth.
- 3
Add the vegetables
Add the celery, red bell pepper, carrot, red onion, and parsley if using to the bowl with the dressing.
- 4
Toss with macaroni
Add the cooled macaroni and toss until the pasta and vegetables are evenly coated in the creamy dressing.
- 5
Chill before serving
Cover and chill for at least 30 minutes before serving. Stir again and adjust seasoning if needed.
Tips
- Rinse the pasta: Rinsing the macaroni under cold water stops the cooking and keeps the salad from getting sticky.
- Dice vegetables small: Small, even pieces mix better into the pasta and give every bite a little crunch.
- Stir after chilling: Macaroni salad thickens in the fridge, so stir it before serving and add a spoonful of mayo if needed.
Substitutions
- Use Greek yogurt: Replace part of the mayonnaise with plain Greek yogurt for a lighter dressing.
- Change the vegetables: Try peas, diced cucumber, green bell pepper, or chopped pickles instead of some of the vegetables.
- Add protein: Add diced ham, tuna, chopped boiled eggs, or shredded chicken to make it more filling.
Storage
Refrigerator
Store macaroni salad in an airtight container in the refrigerator for up to 3 days. Freezer: Freezing is not recommended because the creamy dressing and pasta texture can change. Make-ahead note: This salad is best after chilling for at least 30 minutes, and it can be made a few hours ahead.
Nutrition
- Serving Size
- Calories
- 315
- Protein
- 6g
- Carbohydrates
- 34g
- Fat
- 18g
- Fiber
- 2g
- Sugar
- 5g
- Sodium
- 430mg
FAQ
Can I make creamy macaroni salad ahead of time?
Yes. Macaroni salad is a great make-ahead side. Make it a few hours ahead, keep it chilled, and stir before serving.
Why is my macaroni salad dry?
Pasta absorbs dressing as it sits. Stir in a small spoonful of mayonnaise, milk, or pickle juice before serving to loosen it.
What goes well with macaroni salad?
Macaroni salad goes well with grilled chicken, burgers, hot dogs, BBQ ribs, sandwiches, and simple cookout meals.
Recipe Card
Creamy Macaroni Salad
A classic creamy macaroni salad with elbow pasta, crunchy vegetables, and a simple tangy dressing.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 55 min
- Servings
- 8
- Category
- Cookout Side Dishes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Macaroni salad
- 3 cups cooked elbow macaroni, cooled (about 8 oz dry pasta)
- 1/2 cup celery (finely diced)
- 1/2 cup red bell pepper (finely diced)
- 1/3 cup carrot (shredded or finely diced)
- 1/4 cup red onion (finely diced)
- 2 tbsp fresh parsley (chopped, optional)
Creamy dressing
- 3/4 cup mayonnaise
- 2 tbsp sweet pickle relish
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar (optional)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Cook and cool the macaroni: Cook the elbow macaroni in salted boiling water until al dente. Drain, then rinse under cold water until cooled.
- Mix the dressing: In a large bowl, whisk together the mayonnaise, pickle relish, mustard, apple cider vinegar, sugar if using, salt, and black pepper until smooth.
- Add the vegetables: Add the celery, red bell pepper, carrot, red onion, and parsley if using to the bowl with the dressing.
- Toss with macaroni: Add the cooled macaroni and toss until the pasta and vegetables are evenly coated in the creamy dressing.
- Chill before serving: Cover and chill for at least 30 minutes before serving. Stir again and adjust seasoning if needed.
