Classic Macaroni Salad
This Classic Macaroni Salad is the creamy, old-fashioned side dish that belongs at every backyard barbecue, potluck, and summer cookout. Tender elbow macaroni is tossed with crisp celery, red bell pepper, and red onion in a tangy-sweet mayo dressing made with apple cider vinegar, yellow mustard, and sweet pickle relish. It comes together in under 30 minutes and gets even better after a few hours in the fridge, making it the ultimate make-ahead dish for feeding a crowd.
Equipment
- Large pot At least 4-quart capacity for boiling pasta
- Colander For draining and rinsing the cooked pasta
- Large mixing bowl For combining the pasta, vegetables, and dressing
- Medium mixing bowl For whisking together the dressing
- Whisk For emulsifying the mayo dressing
- Sharp knife and cutting board For dicing vegetables
- Measuring cups and spoons
- Silicone spatula or large spoon For folding ingredients without breaking the pasta
- Airtight storage container For chilling and storing the finished salad
Ingredients
For the Pasta
- 2 cups dry elbow macaroni about 8 oz / 225g
For the Dressing
- 1 cup real mayonnaise such as Hellmann's or Best Foods
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Salad
- 1/2 cup celery about 2 stalks, finely diced
- 1/2 cup red bell pepper finely diced
- 1/3 cup red onion finely diced
- 1/4 cup sweet pickle relish
Optional Add-Ins
- 2 hard-boiled eggs peeled and diced; optional but traditional
- 2 tablespoons fresh parsley finely chopped; optional, for garnish
Instructions
- Bring a large pot of salted water to a full rolling boil over high heat. Add the dry elbow macaroni and cook for 8 to 10 minutes until tender but slightly past al dente, then drain and rinse thoroughly under cold water for 30 to 45 seconds to stop cooking and cool the pasta.
- Shake the colander well and let the pasta drain for 3 to 5 minutes, removing as much excess water as possible. Reserve about 1/4 cup of pasta cooking water before draining in case you need to loosen the dressing later.
- In a medium bowl, whisk together the mayonnaise, apple cider vinegar, yellow mustard, sugar, salt, black pepper, and garlic powder until completely smooth and creamy. Taste and adjust seasoning as needed before adding to the pasta.
- Finely dice the celery, red bell pepper, and red onion into small, uniform pieces about 1/4 inch wide. If using hard-boiled eggs, dice them into rough 1/2-inch cubes and set aside.
- Add the drained macaroni, diced celery, red bell pepper, red onion, sweet pickle relish, and hard-boiled eggs (if using) to a large mixing bowl. Pour the dressing over and gently fold everything together until evenly coated, adding reserved pasta water 1 tablespoon at a time if needed to reach desired consistency.
- Cover the bowl tightly and refrigerate for at least 1 hour (2 hours is better, overnight is best). Before serving, stir in 1 to 2 tablespoons of additional mayo if the salad looks dry, then top with fresh chopped parsley if desired.
Notes
- Make it ahead: This salad is best made at least 2 hours before serving, and it tastes even better the next day as the flavors meld together.
- Refreshing leftovers: The pasta absorbs the dressing as it sits. Always stir in 1 to 2 tablespoons of fresh mayo and a small splash of apple cider vinegar before serving leftovers.
- Pasta tip: For pasta salad, cook the macaroni slightly past al dente. It firms up in the fridge, so slightly softer pasta gives the best final texture.
- Taming the onion: If raw red onion is too sharp for your taste, soak the diced pieces in cold water for 10 minutes, then drain and pat dry before adding.
- Don't skip the relish: Sweet pickle relish is one of the key ingredients in a classic American macaroni salad. It adds a subtle sweetness and brine that ties the whole dressing together.
- Storage: Store in an airtight container in the refrigerator for up to 3 to 4 days. Do not freeze, as the mayo-based dressing will separate when thawed.
- Food safety: Do not leave macaroni salad out at room temperature for more than 2 hours (1 hour if it's above 90°F / 32°C). Keep it chilled on ice during outdoor events.
- Make it lighter: Substitute half the mayonnaise with plain Greek yogurt or sour cream for a lower-calorie version without sacrificing creaminess.
- Add-in ideas: Try stirring in crumbled cooked bacon, drained canned tuna, diced ham, shredded cheddar cheese, frozen peas (thawed), or diced cucumber for easy variations.
- Scaling up: This recipe doubles or triples easily for large gatherings. Use the same dressing ratios and taste as you go.
Nutrition
Serving: 1cupCalories: 290kcalCarbohydrates: 28gProtein: 5gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 380mgPotassium: 120mgFiber: 1gSugar: 4gVitamin A: 8IUVitamin C: 25mgCalcium: 2mgIron: 6mg
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