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I love this easy Macaroni Salad because it’s a delicious and simple side, perfect for BBQs, potlucks, and parties. It’s a cool and creamy pasta salad that’ll knock your socks off!
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“I love the ingredients and amounts for the dressing and this will be my go-to pasta salad dressing! The portions are perfect and this is my second time making this salad within the last 2 days. Thank you for sharing.” – Dell
Easy Macaroni Salad
Pasta salad is such a popular summer side dish and for good reason. This Easy Macaroni Salad recipe was sent to me by one of my lovely readers and it’s delicious!
Perfectly cooked pasta covered in a dreamy, creamy dressing and bejeweled with peppers, onions, carrots, and celery— it’s so good! I can even make a big batch the night before. I love that this pasta salad has so many variations so I never get bored of serving it.
Easy Macaroni Salad Recipe
Ingredients
- 2 cups elbow macaroni uncooked
- ¾ cup mayonnaise Miracle Whip also works, or do 50/50
- 2 tbsp apple cider vinegar white wine, red wine, or distilled also works
- 2 tbsp granulated sugar
- 1 tbsp yellow mustard Dijon also works
- 1 tsp salt
- 2 stalks celery finely chopped (~ ½ cup)
- ¾ cup red or orange bell pepper seeded and finely chopped
- ½ cup carrot grated
- ½ cup red onion finely diced
Instructions
- Boil macaroni and cook until al dente, about 7-8 minutes. Drain and rinse under cold water. Do not overcook pasta or it will not be able to hold up once the other ingredients are added.2 cups elbow macaroni
- While macaroni is cooking, stir together mayonnaise, vinegar, sugar, mustard, and salt until combined.¾ cup mayonnaise, 2 tbsp apple cider vinegar, 2 tbsp granulated sugar, 1 tbsp yellow mustard, 1 tsp salt
- Stir together macaroni, mayonnaise mixture, celery, and bell pepper. Place in the refrigerator and chill for 1-2 hours before serving.2 stalks celery, ¾ cup red or orange bell pepper, ½ cup carrot, ½ cup red onion
Becky’s Tips
- Use dried pasta instead of fresh. It can be served chilled or at room temperature, and holds up well when tossed with dressing and other ingredients.
- Use extra-salted water and the pasta will be well-seasoned by the time it’s cooked. Be sure to taste and adjust the seasoning as necessary as you add the dressing and other ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Macaroni Salad Step by Step
Cook the macaroni: Boil 2 cups of macaroni and cook until al dente, about 7-8 minutes. Drain and rinse under cold water. Do not overcook pasta, or it will not be able to hold up once the other ingredients are added.
Make the dressing: While macaroni is cooking, stir together ¾ cup mayonnaise, 2 tbsp apple cider vinegar, 2 tbsp granulated sugar, 1 tbsp yellow mustard, and 1 tsp salt until combined.
Combine the remaining ingredients: Stir together macaroni, mayonnaise mixture, 2 ribs celery, ¾ cup red or orange bell pepper, ½ cup carrot, ½ cup red onion, and place in the refrigerator for 1-2 hours before serving.
Serve and enjoy: Serve the pasta salad straight from the fridge or bring to room temperature, and enjoy.
Variations
This creamy pasta salad is divine as is, but also serves as a great base for a variety of ingredients. Here are some of the variations that mix well:
- Green bell peppers
- Pimento Peppers
- Peas
- Ham or salami
- Cheese
- Hardboiled eggs
How to Store
You can make macaroni salad one day ahead of time. I recommend keeping the dressing and pasta separate and refrigerated until needed. When you are ready, stir the dressing and pasta together and serve.
Store uneaten pasta salad in the refrigerator for up to 2 days. If you can, set a bit of the dressing aside to add the next time you eat it, as the salad may get dry as it sits.
I especially liked the dressing. I used dijon mustard in it. I will use this dressing for my pasta salads in the future. I am playing with the dressing so I can use it for French fries, raw vegetables and chicken in the future. Thank you for a great recipe.
Just curious how long can you refrigerate before serving? I know the recipe says 1-2 hours, but if I made it the day before and left it in the fridge would it likely still be good?
Hi Chelsea, you can refrigerate this salad for up to 1 day before serving!
I love the ingredients and amounts for the dressing and this will be my go-to pasta salad dressing! The portions are perfect and this is my second time of making this salad within the last 2 days. Thank you for sharing.
I found the sugar was too much. I ended up cutting it with a dollop of tziki and more mayo
Hi Camille, we’re sorry to hear this recipe wasn’t quite to your personal tastes!
Haven’t tried this yet, but will. You can also use honey mustard instead of dijon, and get the sweetness, using less sugar. Also, I use balsamic vinegar, as it has a richer, sligtly sweet taste.
Sounds delicious, Kate!
A couple of chopped hard boiled eggs added in are also a nice addition, in which case I’d use Miracle Whip instead of mayo. Just a tiny touch of mustard for my family, IF any at all. Instead of eggs, a small can of flaked tuna is also a tasty addition. There are never any leftovers when taken to an e
Nice additions!! I’m glad you love it!
What size portion is the nutrition information for, please?
The recipe serves 4!