Macaroni Salad Recipe
Macaroni Salad Recipe: a creamy, no-bake summer salad ready in under 30 minutes—your go-to cold salad for BBQs, potlucks, and lazy picnic food days.
I’ve been whipping up this Classic Macaroni Salad since I was in my thirties, and honestly, it’s still the star at every backyard gathering. Picture tender pasta coated in a dreamy creamy dressing, studded with crisp celery and just the right pop of sweet pickle relish. It’s a pasta salad that feels nostalgic yet fresh—perfect for sunny afternoons or as a vegetarian recipe that even meat lovers rave about.
Think of it as the ultimate side dish: not too heavy, not too light, but irresistibly satisfying. I first served this at my daughter’s graduation potluck, and the bowl was empty before the speeches began. Plus, data shows that nearly 60% of summer picnic attendees prefer a cold salad like this one over other dishes—so you’re in good company.
Why You’ll Love This Recipe
- No oven needed—just a pot and a bowl.
- Ready in under 30 minutes (including chill time).
- Creamy dressing that clings to every noodle.
- Customizable with garden-fresh veggies or canned favorites.
- Flavors improve after a brief rest—a true make-ahead winner.
- Crowd-pleasing side dish for BBQs, summer salad spreads, and potluck dishes.
- Vegetarian recipe that even kids adore.
- Uses pantry staples—ideal for easy recipe emergencies.
- Bright, colorful mix that looks as good as it tastes.
- Balanced tang from vinegar and sweetness from a dash of sugar.
Ingredients
- 12 ounces elbow macaroni (or small shells for more sauce hold)
- ¾ cup mayonnaise (light mayo works, but full-fat gives extra creaminess)
- ¼ cup whole milk Greek yogurt (adds tang and cuts calories)
- 2 tablespoons Dijon mustard (Grey Poupon or French’s for mild heat)
- 2 tablespoons apple cider vinegar (white vinegar is fine too)
- 1 teaspoon granulated sugar (balances acidity; honey is a gentle swap)
- 1 cup finely diced celery (about 2 stalks; use crisp, fresh celery)
- ½ cup finely chopped red onion (soaked in cold water 5 minutes to tame bite)
- ½ cup sweet bell pepper, diced (mix red and yellow for color)
- ⅓ cup sweet pickle relish (or 1 large dill pickle, finely chopped)
- ½ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper
- Optional: 2 hard-boiled eggs, chopped (for extra protein and richness)
Tips:
• Reserve ¼ cup pasta cooking liquid to adjust dressing if needed.
• Taste the dressing before tossing—a little more vinegar or sugar might suit your palate.
Directions
- Bring a large pot of salted water to a rolling boil. Stir in the macaroni and cook until just tender—about one minute shy of package directions for perfect al dente bite. Drain, rinse under cold water, and shake off excess moisture.
- While pasta cools, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, sugar, salt, and pepper in a medium bowl. Taste and tweak—add a pinch more sugar if it needs extra sweetness or a splash more vinegar for zing.
- In a large mixing bowl, combine cooled pasta, celery, red onion, bell pepper, and pickle relish. Pour dressing over the top and toss gently until every piece is coated—use a silicone spatula for thorough mixing without breaking noodles.
- If using eggs, fold them in on the final stir. Cover bowl with plastic wrap and chill in the fridge for at least 20 minutes—this rest time lets flavors meld and the dressing thicken around the pasta.
- Before serving, give it one last gentle toss. If the salad seems too stiff, stir in a tablespoon of reserved pasta water. Garnish with a sprinkle of paprika or chopped fresh parsley for a pop of color.
Servings & Timing
- Yield: 8 generous side-dish servings
- Prep Time: 15 minutes (including chopping and whisking)
- Chill Time: 20–30 minutes (you can skip if pressed, but flavor deepens with time)
- Total Time: 35–45 minutes
Variations
- Southwest Twist: Stir in black beans, corn kernels, and a teaspoon of chili powder.
- Vegan Version: Swap mayo and yogurt for your favorite vegan mayo, skip eggs.
- Bacon Lover’s: Add 4 slices of cooked and crumbled bacon for smoky crunch.
- Italian Flair: Mix in cherry tomatoes, sliced olives, and a handful of chopped basil.
- Tuna Boost: Fold in a 5-ounce can of drained tuna for extra protein.
- Ranch Remix: Replace Dijon and vinegar with ranch seasoning mix for a kid-friendly spin.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3 days—freshness dips after day two, so plan to enjoy it early. This pasta salad isn’t made for freezing (yogurt and mayo separate), so keep it chilled. If you need to make ahead, prep all components separately for up to 24 hours: cook pasta, chop veggies, mix dressing. Combine everything just before serving for a crisp texture.
Notes
- Using Greek yogurt lightens the dish but still gives that luscious mouthfeel—trust me, I’ve tested it side by side with full mayo.
- Cold rinse is key: hot pasta will water down your creamy dressing.
- If you like your salad less sweet, trim sugar to ½ teaspoon and add more mustard for bite.
- For a bit more crunch, swap half the celery for diced cucumber or jicama (hello, summer salad vibes).
- I learned that letting the onion soak in cold water first softens its punch without losing flavor.
FAQs
Q: Can I use a different type of pasta?
A: Absolutely—small shells, rotini, or mini penne all hold the creamy dressing beautifully.
Q: How far ahead can I make macaroni salad?
A: Best made the day before or morning of—any later than 24 hours and the pasta starts to absorb too much dressing.
Q: Is this a good vegetarian recipe?
A: Yes, skipping eggs keeps it vegetarian, and you can add chickpeas for plant-based protein.
Q: What’s the best way to prevent soggy pasta salad?
A: Drain pasta well and rinse under cold water. Toss quickly with dressing and chill right away.
Q: Can I reduce the mayo?
A: You can swap half the mayo for more Greek yogurt or sour cream for tang without losing creaminess.
Q: Any brand suggestions for mayonnaise?
A: I love Hellmann’s for its balanced flavor, but store brands often work just as well in a pinch.
Conclusion
This Macaroni Salad Recipe is your reliable, creamy cold salad for any gathering—BBQ side, picnic food, or easy potluck dish. Give it a whirl, tweak it to match your taste, and let me know how it stole the show at your next get-together. If you try it, drop a comment below or share a photo—I’d love to see your summer salad masterpiece!
Macaroni Salad
Ingredients
- 12 ounces elbow macaroni
- 3/4 cup mayonnaise light mayo works, but full-fat gives extra creaminess
- 1/4 cup whole milk Greek yogurt adds tang and cuts calories
- 2 tablespoons Dijon mustard Grey Poupon or French’s for mild heat
- 2 tablespoons apple cider vinegar white vinegar is fine too
- 1 teaspoon granulated sugar balances acidity; honey is a gentle swap
- 1 cup finely diced celery about 2 stalks; use crisp, fresh celery
- 1/2 cup finely chopped red onion soaked in cold water 5 minutes to tame bite
- 1/2 cup sweet bell pepper diced (mix red and yellow for color)
- 1/3 cup sweet pickle relish or 1 large dill pickle, finely chopped
- 1/2 teaspoon kosher salt adjust to taste
- 1/4 teaspoon freshly ground black pepper
- hard-boiled eggs chopped (optional for extra protein and richness)
Instructions
- Bring a large pot of salted water to a boil. Cook macaroni until just tender, about a minute shy of package directions. Drain and rinse under cold water, then shake off excess moisture.
- Whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, sugar, salt, and pepper in a bowl. Adjust seasoning to taste.
- In a large bowl, mix cooked macaroni, celery, red onion, bell pepper, and pickle relish. Pour dressing over and toss gently until well coated. Add chopped eggs if using.
- Cover the bowl and chill in the fridge for at least 20 minutes. Before serving, give it a final toss. Garnish with paprika or parsley if desired.
