My easy macaroni salad recipe is perfect for backyard birthdays, potlucks, family gatherings, and more! I use classic ingredients like elbow macaroni, veggies, and a homemade mayo dressing, so it tastes like mom used to make.
This post may contain affiliate links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you. For more information, please read my disclaimer.
My Favorite Way to Make Macaroni Salad
Cookout food is just the best, isn’t it?! Maybe it’s because all of my memories of eating it involve being outside in warm weather in just a t-shirt and shorts (can you tell I’m sick of winter?), but there’s also no denying that it’s good. And the one that immediately comes to mind is always an easy macaroni salad.
As I was going through some of my go-to summer recipes, I realized that I hadn’t shared my classic macaroni salad recipe. It’s one of those dishes that’s become second nature to me now — my daughter Leah loves getting in on the fun these days now that she’s 9 years old.
I also love making a big batch to pick at for lunch throughout the week. It’s such a simple yet delicious side dish that works well with a variety of mains. Score!
Need some more salad recipes? Don’t miss my BBQ chicken pasta salad, chicken Caesar salad, chopped salad, and BLT pasta salad too!
Classic Macaroni Salad Recipe Ingredients
- Elbow macaroni – A must for any traditional mac salad! Elbow noodles have plenty of surface area to catch the yummy dressing. Cavatappi is my favorite sub.
- Mayonnaise – The base of the homemade dressing. Greek yogurt is a lighter option, or choose sour cream for more tang.
- Celery – Adds a nice crunch and a fresh bite to contrast the creamy dressing.
- Sweet onion – Milder than yellow or red onion, sweet onion adds depth without overpowering the other ingredients.
- Carrot – For even more crunch and color! I prefer to grate my carrots so there’s a little bit in every bite.
- Vinegar – Needed to cut through the rich mayo and balance out the sweetness of the veggies and added sugar. I went with both white vinegar and apple cider vinegar here!
- Dijon mustard – Another tangy component to balance out some of that sweetness. It also helps emulsify the dressing.
- Sugar – Just a hint (really, I only used a few teaspoons!) to counteract some of the acidity from the vinegar and mustard so the dish doesn’t veer too sour.
- Salt and pepper – To enhance the other ingredients.
How to Make Macaroni Salad
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Cook the pasta to al dente according to the package instructions. Drain and rinse with cold water right away to stop the cooking process.
STEP TWO: Add the mayonnaise, celery, onion, carrot, both vinegars, Dijon mustard, sugar, salt, and pepper to a large bowl and mix.
STEP THREE: Fold the cooked macaroni into the vegetable and dressing mixture until well combined. Refrigerate until ready to serve and enjoy!
Tips for the Best Macaroni Salad Recipe
- Salt the pasta water generously to make the noodles flavorful from the inside out! The added sodium will also help balance the creamy dressing when everything is combined.
- I try to dice the celery and onion into similarly sized pieces so (along with the grated carrot), all of the ingredients are evenly distributed throughout.
- Boil those noodles just to al dente for the best texture. Any softer and they may become mushy once mixed with the dressing! Rinsing immediately in cold water helps a lot too.
- Chill before serving for the best taste. While I have definitely eaten this salad right away, refrigerating it for at least a few hours allows the flavors to meld and the dressing to thicken. It’s worth the wait!
Easy Macaroni Salad Variations and Substitutions
- Adding some cheese is the most obvious variation to try! I know it usually isn’t in most old fashioned macaroni salad recipes, but cubed cheddar or Colby Jack would be super tasty.
- Or, keep things extra classic and incorporate a few chopped hard boiled into the mix. My mom always did!
- Chopped pickles would also be great in mac salad. The added tang and crunch pair perfectly with the vinegar and mayo dressing.
- Fresh herbs like dill, parsley, or chives are some of my favorite additions. They add color and herbaceous goodness, really elevating the entire dish.
- I can’t help adding some chopped jalapenos or a pinch of cayenne at times. We are total spicy food lovers over here!
What to Serve with Mac Salad
I serve my classic macaroni salad recipe with all of my favorite cookout foods, of course. That means my air fryer hot dogs and air fryer hamburgers are for sure on the menu, or I’ll switch things up and choose my round steak recipe or baked chicken tenders instead. It’s a really versatile side!
Easy Macaroni Salad FAQs
Can I make this traditional macaroni salad recipe ahead of time?
Absolutely. As mentioned, this dish tastes even better after some time in the refrigerator, so feel free to make it up to 24 hours before serving. Just remember to cover it with plastic wrap or place in an airtight container so it doesn’t soak up any weird fridge odors.
Why is my macaroni salad dry?
Pasta salad can come out dry if there isn’t enough dressing used. The quantities indicated on the recipe card are pretty accurate, but keep in mind that the pasta will absorb the liquid as it sits. Don’t be afraid to add extra mayo or a splash of vinegar if it needs it!
How should I store leftovers of this easy macaroni salad?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Again, if it seems dry after chilling, add a little more mayo or vinegar to refresh it before serving.
More Summer Recipes
- Big mac sauce recipe
- Cajun corn on the cob
- Hot dog chili recipe
- Cream cheese fruit dip
- Grilled london broil
Easy Macaroni Recipe
Ingredients
- 8 ounces elbow noodles about 2 cups
- 2 cup mayo
- ½ cup diced celery
- ¼ cup diced sweet onion
- ½ cup grated carrot
- 2 tablespoons white vinegar
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 2 teaspoons sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Make the pasta according to directions to al dente. Drain and rinse it immediately with cold water. This will stop the cooking process.
- In a large bowl, add the mayo, celery, onion, carrot, vinegar, apple cider vinegar, dijon mustard, sugar, salt, and pepper.
- Add the mixture to the cooked macaroni in a large mixing bowl.
- Refrigerate and serve when ready!
Notes
- Make this up to 24 hours early. The refrigeration helps it taste even better as the ingredients thicken up and get cold.
- Dice the celery and onion into similarly sized pieces so (along with the grated carrot), all of the ingredients are evenly distributed throughout.
- Boil those noodles just to al dente for the best texture. Any softer and they may become mushy once mixed with the dressing! Rinsing immediately in cold water helps a lot too.
- Chill before serving for the best taste.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
