Name: Macaroni Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 16 ounces uncooked macaroni; 3 eggs; 1/2 cup sweet or dill pickles, chopped small; 2 sticks celery, chopped small; 1/4 cup red onion, chopped finely; 1 cup mayo; 1/2 teaspoon celery salt; 1 teaspoon Dijon mustard; 1 teaspoon sugar; 1 tablespoon white vinegar; Pepper to taste

If you’re craving a classic summer side that instantly brings back fond memories of family picnics and backyard cookouts, this Macaroni Salad is truly what you’re looking for. With its creamy, tangy dressing, plenty of crunch from celery and pickles, and a soft bite from elbow macaroni and eggs, this recipe embodies everything you want from a crowd-pleasing pasta salad. There’s just something magical about a chilled bowl of Macaroni Salad sitting front and center at any gathering – it’s comfort food at its best, simple yet welcomed by everyone around the table.

Ingredients You’ll Need

One of the best things about Macaroni Salad is how a handful of everyday ingredients come together for big flavor and wonderful texture. Each one is chosen for its role – whether that’s providing creaminess, a bit of zippy brightness, or satisfying crunch – so don’t skip a thing!

Elbow macaroni (16 ounces): This classic pasta is the ideal shape to soak up all the creamy dressing, making every bite satisfying.
Eggs (3): Hard-boiled eggs add richness and boost the protein, making the salad feel homier.
Pickles (1/2 cup, sweet or dill, chopped small): Chopped pickles provide a burst of tang and a delicious crunch in every forkful.
Celery (2 sticks, chopped small): Don’t skip this – celery adds freshness and a pleasant bite that balances the creaminess.
Red onion (1/4 cup, finely chopped): A little finely chopped red onion offers both color and sharpness.
Mayonnaise (1 cup): This is the hero of the creamy dressing, binding the salad together and smoothing all the flavors.
Celery salt (1/2 teaspoon): For a subtle punch that highlights the veggie notes and adds a touch of nostalgia.
Dijon mustard (1 teaspoon): Just a little rounds out the dressing with a gentle tanginess.
Sugar (1 teaspoon): This brings all the flavors into balance, cutting through the vinegar just enough.
White vinegar (1 tablespoon): The source of that signature bright zip that keeps Macaroni Salad from feeling heavy.
Pepper (to taste): Freshly cracked black pepper adds warmth and depth at the end.

How to Make Macaroni Salad

Step 1: Cook the Macaroni

Bring a large, well-salted pot of water to a rolling boil and add your macaroni. Cook just until al dente, following the package directions closely for the perfect texture. Once done, drain thoroughly, then rinse with cold water to stop the cooking and prevent stickiness. Set aside and let it air-dry while you prepare the remaining ingredients—dry macaroni absorbs dressing better!

Step 2: Hard-Boil the Eggs

While the pasta is cooking, make use of your time by boiling the eggs in a separate pot. Once the water reaches a boil, time ten minutes for perfectly set yolks that aren’t chalky. When finished, run cold water over the eggs to cool them quickly and make peeling a breeze. Once cool, peel and chop to your preferred size.

Step 3: Assemble the Dressing

Grab a small bowl or measuring cup and combine the mayonnaise, celery salt, Dijon mustard, sugar, white vinegar, and freshly cracked pepper. Mix until the dressing is luxuriously smooth and creamy—the aroma should already have your mouth watering!

Step 4: Prep the Fresh Ingredients

Chop your pickles, celery, and red onion finely for plenty of crunch and even distribution throughout the Macaroni Salad. The secret is in the small, consistent cuts, so every bite gets a mix of flavors and textures.

Step 5: Bring It All Together

Transfer the cooled macaroni to a spacious salad bowl. Add the chopped eggs, pickles, celery, and onion. Drizzle that dreamy dressing over the top, and toss gently—everything should be coated but not mushy. If you like, taste and adjust the pepper or salt to suit your preferences.

Step 6: Chill and Serve

Serving Macaroni Salad chilled makes all the flavors meld and the texture just right. You can dive in right away if you’re short on patience, but a couple hours in the fridge (covered tightly) really lets the tang and creaminess settle into the noodles. Get ready—the anticipation is worth it!

How to Serve Macaroni Salad

Garnishes

Sprinkle a few extra slices of hard-boiled egg on top, along with a dusting of paprika or some finely chopped fresh parsley. These little finishing touches go a long way in making your Macaroni Salad look even more inviting—and no one can resist a salad that looks as good as it tastes.

Side Dishes

Macaroni Salad is the quintessential companion to grilled favorites such as burgers, barbecued chicken, and smoky ribs. Pair it with baked beans, corn on the cob, or a crisp green salad for a classic cookout spread everyone will rave about.

Creative Ways to Present

Step up your presentation by spooning the salad into individual mason jars for portable picnics or layering it in a trifle dish for a showstopping centerpiece. For parties, consider topping each serving with a pickle chip or a scatter of extra red onion for color and crunch—it’s the little touches that make it memorable!

Make Ahead and Storage

Storing Leftovers

Leftover Macaroni Salad keeps beautifully in the fridge for up to three or four days. Store it in an airtight container to lock in freshness and stir before serving, just in case any dressing has settled at the bottom. You may want to add a touch more mayonnaise to revive the creamy texture if it looks a bit dry.

Freezing

While it’s tempting to stock your freezer, Macaroni Salad doesn’t hold up well to freezing. The pasta and dressing can separate or become watery once thawed. For best results, make it fresh and enjoy it within the week—trust me, it disappears quickly anyway!

Reheating

Macaroni Salad is meant to be enjoyed cold or at cool room temperature, so skip the reheating. If you’ve just taken it from the fridge and find it a little firm, let it sit on the counter for 15–20 minutes before serving to take the chill off and bring back the creaminess.

FAQs

Can I use a different type of pasta for Macaroni Salad?

Absolutely! While elbow macaroni gives you that nostalgic look and perfect bite, you can swap in small shells, rotini, or ditalini if you’d like. The key is sticking to small shapes that hold dressing well.

How can I make this Macaroni Salad lighter?

If you’d like a lighter version, substitute half the mayonnaise with plain Greek yogurt for a tangy, lower-fat take. It’s still creamy and delicious, and guests may not even notice the swap!

What can I add to make the Macaroni Salad my own?

Feel free to get creative! Add in chopped bell pepper, shredded carrot, a handful of frozen peas, or even a dash of hot sauce. The base is incredibly flexible, so you can tailor it to your family’s favorites.

How far in advance can I make Macaroni Salad?

Macaroni Salad can be made a day in advance and tends to taste even better once the flavors have had time to mingle. If you’re prepping ahead, store extra dressing separately and stir it in just before serving for the freshest texture.

Is this recipe gluten-free?

As written, Macaroni Salad is not gluten-free since it uses regular wheat pasta. However, you can easily substitute your favorite gluten-free elbow macaroni to make it fit your needs—just prepare as directed and enjoy!

Final Thoughts

There’s nothing quite as reassuring or festive as sharing a bowl of homemade Macaroni Salad with people you love. It’s a recipe that brings smiles, great memories, and plenty of requests for seconds. Give it a try—you just might find it becomes your new potluck must-have!