Simple Macaroni Salad Recipe

This Simple Macaroni Salad is a creamy, tangy, and refreshing classic that always makes an appearance at my summer parties and potlucks. With tender elbow macaroni, crunchy veggies, and a perfectly seasoned mayo-based dressing, it’s the kind of side dish I find myself craving all year round.

Why You’ll Love This Recipe

I love how customizable and easy this macaroni salad is. It comes together quickly with pantry staples, and the combination of creamy dressing with fresh vegetables and sharp cheddar cheese makes every bite pop with flavor and texture. It’s also the ideal make-ahead dish—I find that it tastes even better the next day, once all the flavors meld. Whether I’m hosting a barbecue or just need a comforting side, this salad never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

elbow macaroni noodles
diced celery
diced red onion
diced red bell pepper
frozen peas
cubed sharp cheddar cheese

For the Dressing:
mayo
distilled white vinegar
sugar
dijon mustard
sweet pickle relish
salt
black pepper

Directions

Boil the macaroni
I start by boiling the elbow macaroni until it’s tender but still firm to the bite. Once cooked, I drain and rinse it with cool water to stop the cooking and bring down the temperature.

Prep and mix the add-ins
I dice up celery, onion, and red bell pepper, and gather the frozen peas and cubed cheddar cheese. I toss everything into a large mixing bowl along with the cooled macaroni.

Make the dressing
In a separate bowl, I whisk together mayo, vinegar, sugar, dijon mustard, sweet relish, salt, and pepper until smooth and creamy. Then, I pour it over the macaroni mixture and stir to coat every ingredient evenly.

Chill before serving
To let the flavors blend, I chill the salad for at least 30 minutes, but preferably a few hours. I give it another stir before serving to refresh the texture and flavor.

Servings and timing

This recipe makes about 12 servings, making it perfect for gatherings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Depending on what I have on hand, I like to mix it up by adding hard-boiled eggs, or shredded carrots. Sometimes I’ll swap the cheddar for shredded cheese or pepper jack for a spicy kick. For a slightly different flavor, I’ve used apple cider vinegar in the dressing or mixed in half mayo and half sour cream or Greek yogurt for a lighter twist.

storage/reheating

I store leftovers in an airtight container in the fridge, and they stay fresh for up to 4 days. There’s no need to reheat—it’s meant to be enjoyed cold. I always give it a good stir before serving again, as the dressing can settle a bit in the fridge.

FAQs

Can I make macaroni salad ahead of time?

Yes, and I recommend it. I find the salad tastes even better the next day after the flavors have had time to blend.

What can I use instead of mayo?

I often use a mix of half mayo and half Greek yogurt or sour cream for a tangier, lighter option, but I don’t omit the mayo completely because it gives the salad its creamy texture.

Can I freeze macaroni salad?

I don’t freeze macaroni salad. The dressing tends to separate and the pasta becomes mushy when thawed.

How do I keep the macaroni from getting mushy?

I cook the noodles until just tender, then rinse them with cold water to stop the cooking. This helps them stay firm in the salad.

Can I use other types of pasta?

Yes, small shells or ditalini also work well, but I stick with elbow macaroni for that classic look and texture.

Conclusion

This Simple Macaroni Salad is my go-to dish for barbecues, parties, and weeknight meals. It’s quick to make, easy to customize, and always a crowd favorite. Whether I serve it next to fried chicken or pack it up for a picnic, it’s one of those recipes that never fails to satisfy.

Print