Classic Macaroni Salad
Creamy, tangy, and full of crunch, this macaroni salad is the kind of side dish that fits right in at picnics, cookouts, and easy lunches. A quick rinse after cooking keeps the pasta firm and ready for its simple, mayo-m
Total
30 min
Servings
6 to 8 servings
Level
Easy
Macaroni salad is a cool, creamy pasta salad made with small elbow macaroni, crisp vegetables, and a lightly tangy dressing. It is simple food, but small details matter: cook the pasta until just tender, season the dressing well, and give the salad time to chill.
This version keeps the flavors classic with celery, red onion, bell pepper, pickles, and a mayonnaise-based dressing with mustard and a splash of vinegar. The vegetables add crunch, while the pasta soaks up just enough dressing to become creamy without turning heavy.
Serve it with grilled chicken, burgers, sandwiches, or a tray of roasted vegetables. It also works well as a make-ahead side because the flavor improves after a short rest in the fridge.
01What you'll need
Ingredients
14 items · 6 to 8 servings
- 8 ounces elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons sour cream or plain Greek yogurt
- 1 tablespoon yellow mustard or Dijon mustard
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon granulated sugar
- 3/4 teaspoon fine salt, plus more for the pasta water
- 1/2 teaspoon black pepper
- 2 celery stalks, finely diced
- 1/2 red bell pepper, finely diced
- 1/3 cup finely diced red onion
- 1/3 cup chopped dill pickles or sweet pickles
- 2 tablespoons pickle juice, optional, for extra tang
- 2 tablespoons chopped fresh parsley, optional
02How to make it
Step-by-step
1. Boil the pasta
Bring a large pot of water to a boil. Add a generous pinch of salt, then stir in the macaroni. Cook until just tender, following the package time as a guide. Try not to overcook it, because soft pasta can break apart when mixed.
2. Rinse and cool
Drain the macaroni in a colander. Rinse it under cold water until the pasta is cool. Rinsing stops the cooking and washes away extra starch, which helps the salad stay loose instead of sticky.
3. Make the dressing
In a large bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, sugar, salt, and black pepper. Whisk means to stir quickly with a fork or whisk until the mixture looks smooth.
4. Add the vegetables
Stir the celery, bell pepper, red onion, pickles, and parsley, if using, into the dressing. If you like a sharper pickle flavor, add the pickle juice now.
5. Fold in the macaroni
Add the cooled macaroni to the bowl. Use a large spoon or spatula to gently fold everything together. Folding means mixing carefully from the bottom of the bowl so the pasta does not get crushed.
6. Taste and adjust
Taste a spoonful. Add a little more salt, pepper, vinegar, or pickle juice if the salad tastes flat. The flavor should be creamy, lightly tangy, and well seasoned.
7. Chill before serving
Cover the bowl and refrigerate for at least 1 hour before serving. This rest gives the pasta time to absorb some dressing and helps the flavors blend.
8. Stir and serve
Before serving, stir the salad again. If it looks too thick after chilling, loosen it with 1 to 2 tablespoons of mayonnaise, milk, or pickle juice. Serve cold.
03From our kitchen
Cook's tips
- Make-ahead: Macaroni salad is a good make-ahead dish. Prepare it up to 1 day ahead, then stir before serving. If it has absorbed a lot of dressing, add a small spoonful of mayonnaise to refresh it.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Do not leave macaroni salad at room temperature for more than 2 hours, or more than 1 hour on a hot day.
- Pasta swaps: Elbow macaroni is classic, but small shells, ditalini, or mini penne also work. Choose a short pasta shape that can hold dressing.
- Vegetable swaps: Try grated carrot, chopped cucumber, peas, or green onion. If using cucumber, remove watery seeds first so the salad does not become thin.
- Dressing swaps: For a lighter dressing, replace up to half the mayonnaise with plain Greek yogurt. The flavor will be tangier and the texture slightly less rich.
- If the salad tastes bland: Cold foods need enough seasoning. Add salt in small pinches, then taste again. A splash of vinegar or pickle juice can also brighten the flavor.
Cook's note
For the cleanest texture, cool the pasta fully before mixing it with the dressing. Warm pasta can soak up the mayonnaise too quickly and leave the salad dry.
04Frequently asked
Questions & answers
Can I make macaroni salad the night before?
Yes. In fact, a few hours in the fridge improves the flavor. If making it the night before, save 2 to 3 tablespoons of dressing or mayonnaise to stir in before serving.
Why is my macaroni salad dry after chilling?
Pasta absorbs dressing as it sits. Stir in a little mayonnaise, milk, or pickle juice until it looks creamy again. Add only a small amount at a time.
Can I use Miracle Whip instead of mayonnaise?
Yes, if you like a sweeter, tangier flavor. Because Miracle Whip is already sweet, you may want to skip the sugar in the recipe.
How do I keep the pasta from getting mushy?
Cook the macaroni just until tender, then rinse it with cold water right away. Avoid letting the pasta sit in hot water after it is done.
Can I add protein to macaroni salad?
Yes. Chopped hard-boiled eggs, diced ham, tuna, chicken, or chickpeas can turn it into a more filling lunch. Add extra dressing if the salad seems crowded or dry.
05Keep cooking
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