This macaroni salad is a classic side dish for good reason.
Elbow macaroni and a handful of add-ins are tossed in a super easy (and extra creamy) tangy dressing.
I love it for potlucks, picnics, or bbqs since it’s fast to make and best made ahead of time.
An Easy Make Ahead Side
Macaroni noodles hold a special place in my heart. I’m in love with mac and cheese and my Mom always served elbows with rouladen gravy and of course this classic macaroni salad. I think the best macaroni salad recipe is a simple side that’s tasty, filling, and budget-friendly. It goes with everything from burgers to fried chicken.
- You can (and should) make macaroni salad ahead of time for the best flavor.
- It’s budget friendly and you likely have the ingredients on hand.
- It’s super fast to put together and versatile (see notes below).
- The dressing uses simple ingredients but it’s extra creamy with lots of tang (and it only takes about 2 minutes).
- Use any short pasta or add-ins to make it your own.
Ingredients for Macaroni Salad
For the best macaroni salad, include small pasta such as elbows or ditalini, a creamy dressing, and some add-ins for flavor and texture.
- Fresh & Crisp – celery, shredded carrots, red bell peppers, fresh parsley, or fresh dill
- Salty – Try adding cheese, bacon, ham, sliced olives, or even capers.
- Savory – Green or red onions, dill pickles, garlic powder, boiled eggs, chopped or shredded cheddar.
- Sweet – Baby peas, sweet bell peppers, sweet pickles, or extra pickle relish.
Macaroni Salad Dressing
This macaroni salad dressing is a very simple mayonnaise-based dressing and takes just a couple of minutes to prepare.
- Mayonnaise (or dressing) is the base of this dressing recipe. To lighten up the dressing you can substitute half of the mayonnaise for Greek yogurt.
- White vinegar or cider vinegar add tang. Swap for dill pickle juice if you’d like.
- Sweet pickle relish and a pinch of sugar add sweetness to balance the vinegar. Sugar substitutes work well in this recipe or swap sugar for a splash of sweet pickle juice.
- Seasonings are kept simple with a touch of prepared or dijon mustard, salt & pepper to taste.
It’s sweet, tangy, and zesty; similar to a dressing similar found in potato salad or coleslaw. You can swap out your favorite creamy dressing in this recipe, bottled coleslaw dressing is a great option too.
How to Make Macaroni Salad
As easy as 1,2,3…
- Cook Pasta: Boil, drain, and cool the macaroni per the recipe below.
- Prepare Add-Ins: While the macaroni is boiling, chop the veggies or add-ins.
- Mix & Chill: Mix the dressing ingredients and toss with the macaroni and add ins.
Tips for Perfection
- Elbows can be swapped for any short pasta. Try ditalini, small shells, or wagon wheels.
- Ensure add-ins are diced about the size of the macaroni.
- Rinsing the pasta after draining stops it from cooking and ensures it isn’t mushy or sticky.
- Mix the dressing directly in the salad bowl and then add the other ingredients, one less dish to wash!
- Dress the salad generously as the pasta will soak up some of the sauce as it sits.
Make-Ahead & Leftovers
More Favorites Sides
What are your favorite add-ins? Leave a comment and rating below!
Classic Creamy Macaroni Salad
This classic macaroni salad is creamy & flavorful. Elbow macaroni and a handful of add-ins in a simple homemade dressing.
Add Ins* (see note)
Cook the elbow macaroni according to the instructions on the package. Drain well and rinse it under cold water to stop cooking.
To make the dressing, combine the mayonnaise, vinegar, sugar, sweet relish, yellow mustard, salt, and pepper in a small bowl. Mix well.
In a large bowl, add the cooled macaroni, the dressing, celery, carrots, red pepper, and onion. Mix well.
Refrigerate the macaroni salad for at least 1 to 2 hours before serving.
- Elbows can be swapped for any short pasta. Try ditalini, small shells, or wagon wheels.
- Rinsing the pasta after draining stops it from cooking so it doesn’t get mushy and keeps it from being sticky.
- The dressing can be swapped for a bottled dressing of your choice or even coleslaw dressing.
- Dress the salad generously as the pasta will soak up some of the dressing as it sits.
- Ensure add-ins are diced about the size of the macaroni.
Calories: 432 | Carbohydrates: 37g | Protein: 6g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 408mg | Potassium: 214mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2332IU | Vitamin C: 18mg | Calcium: 25mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pasta, Salad, Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Sadly, it does not freeze well.
Macaroni salad is best made ahead of time, which makes it party perfect. Leftovers will keep in the refrigerator for up to four days.
We love to serve macaroni salad as a side for anything off the grill! Bbq chicken, hot dogs, or hamburgers are great options. It also is a great dish to serve with pulled pork.
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