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This classic macaroni salad is creamy, sweet, tangy, and loaded with veggies and eggs! A popular side dish that feeds a crowd and is great for making in advance.
I’m a huge macaroni salad fan, in fact, it’s my favorite summer side dish! For more of my favorites, check out this Hawaiian macaroni salad and macaroni chicken salad.
WHY YOU’LL LOVE THIS MACARONI SALAD
- It’s made with a homemade creamy, tangy, and slightly sweet dressing. Everyone just loves it!
- Made with inexpensive ingredients.
- Perfect for summer BBQs, potlucks, and parties.
- Pairs wonderfully with fried shrimp and BBQ chicken.
INGREDIENTS NEEDED
- Pasta – I used elbow macaroni but feel free to use any type of short-shape pasta.
- Mayo – Hellman’s mayo is highly recommended!
- Sugar – This will balance the acidity of the mustard and vinegar. Do not omit it, if using vinegar.
- Vinegar – Gives it a tangy flavor.
- Eggs – Completely optional but adds great flavor and texture.
- Onion – Feel free to use red onions, yellow onions, or scallions.
- Peppers – Use your favorite bell peppers! I used red cause it’s sweet and what I always have on hand.
- Celery – Adds crunch!
- Spices – I used a combination of garlic powder, onion powder, and celery salt. Feel free to include some paprika for color.
TOP TIPS
- If you don’t like your macaroni salad with a tangy taste, omit the vinegar and sugar.
- Feel free to add more veggies than suggested if you like a lot of crunch.
- I highly recommend using Hellman’s mayo for the best results!
- It is crucial that you allow the pasta to cool for at least 20 minutes before folding in the dressing. Otherwise, the hot pasta will soak up all of the dressing and will result in a greasy/dry macaroni salad.
- If making a day in advance, add more mayo, a splash of water, and check for seasoning right before serving. And, of course, don’t forget to give it a good stir!
HOW LONG DO I COOK THE MACARONI FOR?
I cooked the macaroni in boiling salted water for 6 minutes. I recommend cooking your pasta until it’s al dente, drain, and allow it to cool for 20-25 minutes.
HOW TO STORE LEFTOVERS
This macaroni salad can be stored in the fridge for up to 3 days. Just make sure to cover it and give it a good stir right before serving.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Macaroni Salad
Ingredients
- 1 lb elbow macaroni
- 1 cup mayo
- 1 tablespoon Dijon mustard
- 2 tablespoons vinegar
- 1 tablespoon sugar, or to taste
- ½ red onion, finely diced
- 1-2 celery stalks, finely sliced
- ½ red bell pepper , finely diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon celery salt
- 4 eggs, hard-boiled and smashed with a fork
- salt and pepper to taste
Instructions
- Cook the macaroni until al dente and let it cool for 20-25 minutes.
- In a large bowl, combine the mayo, vinegar, mustard, sugar, garlic powder, onion powder, and celery salt.
- Add the onions, peppers, celery, and eggs. Season with salt and pepper.
- Fold in the cooled macaroni and season with salt and pepper. Feel free to add more sugar if you like it sweeter, or more viengar for a tangier taste.
- Cover and refrigerate for a minimum of two hours and enjoy!
Notes
- If you don’t like your macaroni salad with a tangy taste, omit the vinegar and sugar.
- Feel free to add more veggies than suggested if you like a lot of crunch.
- I highly recommend using Hellman’s mayo for the best results!
- It is crucial that you allow the pasta to cool for at least 20 minutes before folding in the dressing. Otherwise, the hot pasta will soak up all of the dressing and will result in a greasy/dry macaroni salad.
- If making a day in advance, add more mayo, a splash of water, and check for seasoning right before serving. And, of course, don’t forget to give it a good stir!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
