introduction
Macaroni Salad is a cool, creamy dish that fills lunchboxes and picnic bowls fast. This simple recipe gives you tender elbow pasta tossed in a tangy, smooth dressing with crunchy vegetables and chopped hard-boiled eggs. It chills quickly and works well for potlucks or weeknight sides. If you like easy salads, try a different mix with an apple broccoli cauliflower salad for more ideas.
why make this recipe
- Quick & easy: cooks and chills fast for same-day serving.
- Simple ingredients: pantry staples and fresh veggies.
- Great for groups: scales up without extra work.
- Balanced flavor: tangy vinegar and mustard cut the mayo richness.
- Comfort food: familiar, creamy, and satisfying for kids and adults.
This version stands out because it keeps the pasta firm, uses a bright dressing that does not overpower the veggies, and folds in eggs gently so the salad stays chunky and pleasing.
Ingredients Needed
For the pasta base:
- 2 cups elbow macaroni, cooked and cooled
For the dressing:
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the mix-ins and garnish:
- 1/2 cup celery, diced (for crunch)
- 1/2 cup red bell pepper, diced (for color)
- 1/4 cup red onion, finely chopped (mild bite)
- 2 hard-boiled eggs, chopped (use large eggs, peeled)
- 1/4 cup fresh parsley, chopped (for freshness)
Notes: Cook pasta until just tender but still firm. Chill at least 1 hour before serving.
how to make Macaroni Salad
- Prepare ahead: plan about 10–12 minutes to cook pasta and at least 1 hour chill time.
- Boil the pasta: fill a large pot with water and bring to a rolling boil. Add a pinch of salt. Add 2 cups elbow macaroni and cook 8–10 minutes or until al dente. Watch for tender but slightly firm noodles.
- Cool the pasta: drain in a colander and rinse under cold water until the pasta feels cool. Rinsing stops the cooking and keeps noodles from sticking.
- Make the dressing: in a small bowl, whisk 1 cup mayonnaise with 1 tablespoon apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Taste and adjust salt or vinegar to your liking.
- Combine pasta and dressing: put the cooled macaroni in a large mixing bowl. Pour the dressing over the pasta and toss gently so every noodle gets coated.
- Add vegetables: fold in 1/2 cup diced celery, 1/2 cup diced red bell pepper, and 1/4 cup finely chopped red onion. Mix until vegetables spread evenly.
- Fold in eggs and parsley: carefully fold in the chopped hard-boiled eggs so they stay in small chunks. Sprinkle 1/4 cup chopped fresh parsley and mix gently.
- Chill: cover the bowl and refrigerate for at least 1 hour. Chilling lets the flavors blend and improves texture.
- Final taste: before serving, taste and add a little more salt or pepper if needed.
Mini-tip: Be gentle when tossing after adding eggs so they don’t break into mush.
how to serve Macaroni Salad
- Serve chilled on a bed of lettuce or in a large bowl for potlucks.
- Spoon into lettuce cups or use as a sandwich filler for a picnic twist.
- Add a little paprika or extra parsley on top for color.
- For more salad ideas to pair with this dish, try a bright apple broccoli cauliflower salad recipe to balance the meal.
how to store Macaroni Salad
- Refrigerate in an airtight container for up to 3 days. The salad tastes best within 24–48 hours.
- Do not freeze: mayonnaise-based salads separate and turn watery when frozen.
- If the salad thins after sitting, stir in a tablespoon of mayonnaise before serving to refresh the texture.
- Keep chilled until serving, and do not leave out more than 2 hours at room temperature.
tips to make Macaroni Salad
- Cook pasta al dente so it keeps shape after chilling.
- Rinse pasta well with cold water to stop cooking and to cool faster.
- Chop vegetables evenly for a consistent bite.
- Make dressing first and taste: a little extra vinegar brightens the salad.
- Chill at least 1 hour — this is when flavors marry and the salad firms up.
- If you want less mayo, replace up to half with plain Greek yogurt for tang and fewer calories.
variation
- Add peas or corn for sweet pops of flavor.
- Stir in 1/4 cup chopped dill pickles or sweet relish for tang.
- Mix in cooked, chopped bacon for smoky crunch.
- Swap half the mayo for Greek yogurt for a lighter version.
- Make it smoky and bold with a teaspoon of smoked paprika in the dressing.
FAQs
Can I use a different pasta shape?
Yes. Small shapes like small shells, rotini, or ditalini work well. Keep the pasta size similar so the dressing coats it evenly.
Can I make this ahead for a party?
Make it the day before and chill at least 4 hours. The salad might get firmer; stir gently before serving. Best eaten within 24 hours for the freshest texture.
Is there a way to make this egg-free?
Yes. Leave out the hard-boiled eggs or replace them with 1/2 cup extra diced bell pepper or cooked chickpeas for protein.
How do I keep the salad from getting watery?
Drain pasta well and rinse to remove excess starch. Avoid overmixing after chilling and add a little fresh mayo if the dressing thins.
Conclusion
This Macaroni Salad is an easy, crowd-pleasing side with simple ingredients, bright flavor, and great make-ahead ease. It pairs well with grilled meats, sandwiches, or other salads and is a go-to for summer gatherings. If you want to read a classic take on the dish and some potluck stories, check out Classic Macaroni Salad – Southern Bite. Please leave a comment and a star rating if you try this recipe, and share your favorite twist on the salad on social media. What variation will you try next?
Print
Macaroni Salad
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cool and creamy macaroni salad with crunchy vegetables and hard-boiled eggs, perfect for potlucks and picnics.
Ingredients
- 2 cups elbow macaroni, cooked and cooled
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup celery, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 hard-boiled eggs, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare ahead by planning approximately 10–12 minutes to cook pasta and at least 1 hour chill time.
- Boil the pasta by filling a large pot with water and bringing it to a rolling boil. Add a pinch of salt. Add the elbow macaroni and cook for 8–10 minutes or until al dente.
- Cool the pasta by draining it in a colander and rinsing under cold water until it feels cool.
- Make the dressing by whisking together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper in a small bowl until smooth.
- Combine the pasta and dressing by putting the cooled macaroni in a large mixing bowl and pouring the dressing over. Toss gently to coat.
- Add the vegetables by folding in the diced celery, diced red bell pepper, and finely chopped red onion.
- Fold in eggs and parsley by carefully mixing in the chopped hard-boiled eggs and sprinkling the chopped parsley.
- Chill the salad in the refrigerator for at least 1 hour.
- Before serving, taste and adjust seasoning if needed.
Notes
For best results, chill the salad for at least 1 hour to allow flavors to meld. If the salad thins, stir in a tablespoon of mayonnaise before serving to refresh the texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 110mg