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
Ingredients
- ½ pound elbow macaroni uncooked (approx. 2 cups dry), or any short pasta
Add Ins* (see note)
- 1 cup celery diced
- ½ cup carrots shredded
- ½ cup red pepper diced
- ¼ cup red onion diced, or green onion
Dressing
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar or white vinegar
- 2 tablespoons sugar
- 2 tablespoons sweet relish
- 1 teaspoon yellow mustard
- ¼ teaspoon salt & pepper
Instructions
- 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.
Notes
- 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.
Nutrition Information
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.
Like our recipes?
Follow us on Pinterest!
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.
More Make-Ahead Side Salads
- Italian Pasta Salad – five-star favorite
- Fresh Corn Salad
- Broccoli Salad– fresh & delicious
- Caprese Pasta Salad
- Cucumber Tomato Salad – full of flavor
- Creamy Cucumber Salad – creamy & fresh
Really quick, easy and very tasty. I’ve made a lot macaroni salads over the last 45 years and this one, was one of the ones on the top of the list. 1 change, I did not add sugar to the dressing, perfection without the added sugar. Macaroni salads are so versatile, love this version.
Lots of great recipes Holly.
Delicious! I had to make double the recipe. My suggestion: If making the 16 oz of pasta, try using 1.5 the amount on the diced add-ins. you can always add more of any ingredient. As for the dressing, simply doubled the amounts – delicious.
I made this macaroni salad today to go with my leftover salmon patties. It is delicious and so easy to make. I will save your recipe for my permanent file. I will never buy grocery store macaroni salad again. I made a half recipe for myself. But, I know it will just get better as the ingrédients marinâte in the refrigerator. It would have taken me longer to drive to the store, find the ingrédients and pay for them than it took to actually make this. Anyway, it’s great that these are all basically pantry ingrédients. I would serve this for company if I was having a barbecue or even a baked ham. Thanks SO MUCH!!
The BEST macaroni salad EVER!!!! I cut the sugar in half and used extra creamy avocado mayonnaise!!! Made it for a party had to times it up by 4. HUGE HIT!!!! FIVE STARS❤❤❤
Love your recipes!! Can’t wait to try this one! If I want to double it – would you double all the ingredients & the double the dressing?
Thanks
Hi Cyndi, if you are doubling I would double all of the ingredients, including the dressing. The basic ratio for a macaroni salad is 1/2 lb elbow macaroni, about 2 cups of add-ins, and 1 cup of dressing so I would keep to this ratio. I can’t wait for you to try it!
My household isn’t keen on relish, would you just omit or is there a substitute you would suggest?
You can omit it and while it will slightly change the flavor, it will still be delicious!
I’m starving! Nice to see some “home made”recipes!
Not sauce/dressing from a jar! Love all these salad recipes
Excellent! This tastes very near to my mother’s but I never knew her recipe.
I can’t tell you the number of recipes I have found (and used repeatedly) from the Spend with Pennies webpage. They are always tasty, easy to follow, and use staple ingredients most people have in their kitchens every day. This macaroni salad recipe is no different. I followed the dressing part of the recipe as written. I love the flexibility of the add ins section. I used some leftover ham I pulled out of my freezer, frozen peas, celery, and shredded carrots. It honestly was one of the best pasta salads I have made in a long time. Keep the great recipes coming!
Agree!
I forgot to mention in my first review I highly recommend this recipe.
Thanks, Darlene! So happy you enjoyed this recipe.
I have to say this is the best tasting macaroni salad I’ve tasted. My husband is a very fussy eater and he absolutely loves it. I’ve made it several times now. And it’s also, a hit with my family and friends. I make it for ger togethers, etc. It has a perfect balance of all flavors.
Thanks for the recipe.
what is the quqntitiy of salad for the nutrition information?
A serving is approximately one cup. For accurate nutritional information we recommend using a nutrition app like MyFitnessPal and inputting the ingredients and brands that you used in the recipe.
This is one of the best pasta salads I have made. I will definitely be making it again. Thank you for sharing. ❤️
Came out great!
Delicious!!! A perfect balance of ingredients, as is.
I was craving some Mac salad and this recipe hit the spot!
Just made this for the 1st time. Delicious!! My new favourite recipe.
This was so good! I made it for a cookout we had and it was a big hit. I followed the recipe exactly as written, and it was perfect. At first it seems like there was way too much dressing but after sitting for a few hours in the fridge it was perfect. Thanks for sharing another great recipe. This is definitely a keeper!
Made this with Grilled burgers. Was a big hit. Already had all the ingredients in the fridge
This reminds me of the macaroni salad that my aunt use to bring to our family reunions. Although I reduced the sugar to 1 T and vinegar to 2 T, it was very delicious. I even caught my husband eating an additional spoonful of the bowl. Needless to same, it is a keeper
I love that, Marie! The perfect recipe to add to your recipe box.
Too much vinegar. I tried balancing it by adding more sugar but the pasta seemed to absorb the vinegar and it just did not work. I usually have no trouble with Spend With Pennies recipes but this one was disappointing.
I am sorry to hear that Jane! This recipe is usually a reader favorite. Be sure to combine the dressing ingredients in a separate bowl before tossing it with the pasta to ensure the vinegar melds with the dressing flavors instead of being directly absorbed into the noodles.
I used apple cider vinegar; white vinegar is too strong for my taste. Also, I mixed the dressing apart, added it to the pasta and then added the diced add-ins.
Excellent base recipe! Made this for Easter and it was a hit. I’ll cut back on the sugar next time, but otherwise CLASSIC and AMAZING taste! I’m happy I stumbled upon your recipe. Thank you!