Macaroni Salad

I still remember the first backyard cookout I ever hosted – it was a sweltering summer day and I needed a side dish that could handle the heat, feed a crowd, and please picky eaters. I whipped up a bowl of macaroni salad using what I had on hand, and it ended up being the first thing gone from the table. Everyone wanted seconds.

Since then, it’s been my favorite make-ahead salad for warm weather gatherings, family picnics, and holiday weekends. It’s creamy, crunchy, and colorful – the kind of dish that brings people together and works beautifully alongside everything from grilled chicken to sandwiches.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Elbow macaroni – The base of the salad that holds the dressing and mixes well with the veggies.
• Mayonnaise – Adds creamy richness to coat every bite.
• Dijon mustard – Gives the dressing a bit of tang and depth.
• Apple cider vinegar – Balances the richness with acidity and brightness.
• Sugar – Adds just a hint of sweetness to the dressing.
• Celery – Brings fresh crunch and contrast.
• Red bell pepper – Adds sweetness and color.
• Red onion – For a bit of sharpness and crunch.
• Parsley – Fresh and vibrant for a finishing touch.
• Salt and pepper – Season the salad to taste and bring the flavors together.

Tools You’ll Need

• Large pot – To boil the macaroni until perfectly tender.
• Colander – For draining and rinsing the pasta after cooking.
• Mixing bowl – For whisking up the dressing and combining all ingredients.
• Cutting board and knife – To chop the vegetables and herbs.
• Spoon or spatula – For folding everything together gently.

Instructions

Step 1:

I start by cooking the elbow macaroni in salted water until just tender, then I drain and rinse it under cold water to cool it quickly and stop the cooking.

Step 2:

In a large bowl, I whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth.

Step 3:

I add the cooled macaroni to the bowl and stir it into the dressing until every piece is evenly coated.

Step 4:

Then I mix in the chopped celery, red bell pepper, red onion, and parsley, folding everything together gently.

Step 5:

I cover the bowl and let the salad chill in the fridge for at least an hour so the flavors can blend and the pasta absorbs all that creamy goodness.

Step 6:

Just before serving, I taste and adjust the seasoning if needed, then give it a final toss to refresh the texture.

Tips

If I’m making it ahead, I usually save a bit of extra dressing to stir in right before serving, since pasta tends to absorb it as it chills. You can also switch up the veggies based on what you have – diced pickles, peas, or shredded carrots are all great additions. For a protein boost, I sometimes stir in diced ham or hard-boiled eggs.

Ways to Serve

This macaroni salad is the perfect companion to grilled meats, burgers, fried chicken, or veggie skewers. I also love packing it into picnic baskets or serving it with sandwiches for a light lunch. It holds up well in a cooler and tastes even better the next day.

Frequently Asked Questions

What makes this macaroni salad creamy and flavorful?

This macaroni salad gets its flavor from a rich mayo-based dressing with Dijon, vinegar, and sugar, combined with crunchy veggies for contrast.

Can I make it in advance?

Absolutely. I recommend making it at least a few hours ahead or even the day before so the flavors fully develop.

How long does macaroni salad last in the fridge?

It keeps well for up to 4 days when stored in an airtight container. Just give it a stir and add a splash of dressing if needed.

See You in the Kitchen

I hope you give this macaroni salad a try! It’s the kind of classic side dish that brings color and flavor to any table, and I’d love to hear how you make it your own.

Happy Cooking!

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