Introduction

Macaroni salad is a classic, creamy side dish that’s perfect for picnics, barbecues, or any casual meal. This easy-to-make recipe features crunchy vegetables and a tangy, flavorful dressing that complements the tender pasta perfectly.

Ingredients

8 ounces elbow macaroni (approx. 2 cups dry, or any short pasta)
1 cup diced celery
½ cup shredded carrot
½ cup diced red bell pepper
¼ cup diced red onion (or thinly sliced green onion)
1 cup mayonnaise
3 tablespoons apple cider vinegar (or white vinegar)
2 tablespoons granulated sugar
2 tablespoons sweet relish
1 teaspoon yellow mustard (or Dijon mustard)
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Step 1: In a large pot, cook the elbow macaroni in salted water according to the instructions on the package. Drain well and rinse it under cold water to stop cooking.
Step 2: To make the dressing, in a large bowl, combine mayonnaise, vinegar, sugar, relish, mustard, salt, and pepper. Mix well.
Step 3: Add the drained macaroni, celery, carrots, red pepper, and onion to the dressing. Toss well to coat. Taste and add additional salt and pepper if desired.
Step 4: Refrigerate the macaroni salad for at least 1 hour before serving to allow flavors to meld.

Tips & Variations

For a lighter version, substitute half the mayonnaise with plain Greek yogurt.
Add chopped hard-boiled eggs or cooked bacon for extra protein and flavor.
Use fresh herbs like dill or parsley for a bright, fresh note.
Swap the sweet relish for chopped pickles if you prefer a tangier taste.

Storage

Store macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It’s best enjoyed chilled but can be served at room temperature if needed. Avoid freezing, as the texture may become watery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta such as rotini, penne, or shells works well in macaroni salad. Just adjust the cooking time according to the pasta you choose.

How do I prevent the salad from becoming watery?

Make sure to drain and rinse the pasta thoroughly, and use a firm mayonnaise-based dressing. Refrigerate the salad uncovered for a short time before covering to let excess moisture evaporate.

Macaroni Salad Recipe

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A creamy and flavorful macaroni salad featuring tender elbow macaroni mixed with crunchy celery, shredded carrot, red bell pepper, and red onion, all tossed in a tangy mayonnaise-based dressing with apple cider vinegar, sweet relish, and mustard. Perfect for picnics, barbecues, or as a side dish to your favorite meals.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

Pasta

8 ounces elbow macaroni (approx. 2 cups dry, or any short pasta)

Vegetables

1 cup diced celery
½ cup shredded carrot
½ cup diced red bell pepper
¼ cup diced red onion (or thinly sliced green onion)

Dressing

1 cup mayonnaise
3 tablespoons apple cider vinegar (or white vinegar)
2 tablespoons granulated sugar
2 tablespoons sweet relish
1 teaspoon yellow mustard (or Dijon mustard)
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Cook the pasta: In a large pot, bring salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain the pasta well and rinse under cold water to halt the cooking process and cool the pasta.
Prepare the dressing: In a large mixing bowl, combine the mayonnaise, apple cider vinegar, granulated sugar, sweet relish, yellow mustard, salt, and black pepper. Stir thoroughly until the mixture is smooth and well combined.
Combine salad ingredients: Add the drained pasta, diced celery, shredded carrot, red bell pepper, and diced red onion to the bowl with the dressing. Toss everything together gently until the pasta and vegetables are evenly coated with the dressing. Taste the salad and adjust the seasoning with additional salt and pepper if needed.
Chill before serving: Cover the macaroni salad and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly. Serve cold for the best taste and texture.

Notes

For a healthier twist, substitute half of the mayonnaise with Greek yogurt.
You can add diced hard-boiled eggs or cooked bacon for extra protein and flavor.
Use gluten-free pasta if you require a gluten-free version.
Adjust the sweetness by varying the amount of sugar or relish according to your taste preference.
Make the salad a day ahead to enhance the flavors, just ensure it’s stored properly in the refrigerator.

Keywords: macaroni salad, pasta salad, side dish, picnic food, barbecue side, creamy salad, summer salad