Macaroni Salad

This macaroni salad recipe is a must-have family favorite. Everyone has expectations for how macaroni salad should look and taste, and with a dressing that’s tangy and slightly sweet, this recipe hits all the right notes. Bring this cold salad to cookouts, picnics and other get-togethers—or enjoy it as a delicious late-night snack.

For the best flavor, choose fresh ingredients and good-quality mayonnaise. Follow our tips below to cook the macaroni to the perfect level of doneness.

Ingredients for Macaroni Salad

• Elbow macaroni: The curved shape and hollow center of this noodle hold onto the dressing. The recipe calls for 2 cups of dry elbow noodles—about 8 ounces or half of a 1-pound box.
• Fat-free mayonnaise: Use a fat-free mayo for a lighter salad. Use a regular mayonnaise or one made with olive oil or avocado oil, if you prefer.
• Sweet pickle relish: You only need 2 tablespoons of this sweet-tangy relish. It gives this salad better-than-the-deli flavor.
• Sugar: Macaroni salad is lightly sweet, thanks in part to a pinch of sugar in the dressing.
• Chopped vegetables: Our recipe includes chopped celery, carrot and onion for crunch and savory flavor.
• Hard-boiled egg: Cook and chop a hard-boiled egg to sprinkle over the salad just before serving. You can make them a few days in advance to save on prep time, too! Hard-boiled eggs last in the fridge for three to four days.
• Seasonings: The sweet flavor of macaroni salad is kept in check by a blend of salt, pepper and ground mustard. A dash of paprika is the finishing touch on top.

Directions

Step 1: Cook the macaroni

Bring a pot of salted water to a boil and cook the pasta following the package directions. Test a piece of macaroni two to three minutes before the end of the cooking time—it should be al dente.

Drain the pasta water and immediately rinse the macaroni in cold water until it’s cool to the touch. Transfer the cooled, strained pasta to a large bowl.

Step 2: Make the dressing

In a small bowl, stir together the mayonnaise, sweet relish, sugar, ground mustard, salt and pepper.

Editor’s Tip: If you like cold salads extra saucy, make a double batch of dressing.

Step 3: Assemble the salad

Add the chopped celery, carrot and onion to the macaroni and stir.

Add in the dressing.

Stir the salad with a large spoon to thoroughly coat the macaroni and vegetables with the dressing.

Step 4: Garnish and serve

Transfer the salad to a serving bowl. Sprinkle chopped hard-boiled egg over the top, followed by a generous sprinkle of paprika. You can serve the salad right away, or cover and refrigerate it to serve later.

Macaroni Salad Variations

• Try other pasta shapes: While elbow macaroni is traditional, other small pasta shapes work well. Try rotini, small shells, ditalini, bow ties (farfalle) or mini penne.
• Put eggs in the salad: Instead of using one egg as a garnish, hard-boil and chop four or five eggs, then stir them into the salad.
• Add more veggies: Add diced red or green pepper, diced cucumbers, tiny broccoli florets or halved cherry tomatoes.
• Cut back on sugar: The sugar in this recipe can be reduced or omitted; the mayonnaise will still be light and sweet.
• Kick up the heat: To give this macaroni salad a spicy boost, stir in spicy brown or Dijon mustard, and add a sprinkle of cayenne pepper to the dressing. Instead of regular paprika, use hot Hungarian paprika.
• Use yogurt or sour cream: Add tang to the dressing by replacing half of the mayonnaise with plain Greek yogurt or sour cream.

How long does macaroni salad last?

Leftover macaroni salad will have the best texture and flavor when it’s enjoyed within three to four days. Store the salad in a sealed container or tightly covered bowl in the refrigerator.

Can you make macaroni salad ahead of time?

Yes! This is a delicious make-ahead potluck dish—you can fully cook and assemble our easy macaroni salad in advance. Store the prepared salad in the fridge in a tightly covered bowl or container, and stir it well before serving it. We recommend drizzling only two-thirds of the dressing on the macaroni salad in advance, then adding the remaining third just before serving.

For a fresher-tasting salad, prepare the ingredients in advance, but wait to mix them until the day of the picnic or potluck. Dice the veggies and refrigerate them in a sealed container for up to one week. The pasta can be cooked, cooled and refrigerated for up to three days. The same goes for the hard-boiled egg, whether peeled or in the shell.

Macaroni Salad Tips

Should you rinse macaroni in cold water?

Yes, this is an important step for cold pasta salads for a couple of reasons. First, rinsing macaroni in cold water stops the cooking process, so the noodles keep their al dente firmness and don’t become mushy. Cool pasta is also ideal for the mayonnaise-based sauce, which will turn greasy if heated. Rinsing also helps remove excess starch from the macaroni so that the dressing smoothly coats the pasta without turning sticky.

How can you avoid dry macaroni salad?

It’s normal for the pasta to absorb some of the dressing’s moisture when it’s made ahead of time or when it’s stored as leftovers. This can make the macaroni salad seem dry. To fix it, just stir a little extra mayonnaise into the salad before serving. You can also add a splash of dill or sweet pickle juice to moisten the salad and add flavor.

What can you serve with macaroni salad?

This salad is a classic side dish for everything from burgers to hot dogs to grilled sausages. For summer dinners at home, serve macaroni salad alongside fried chicken or sloppy joes. It’s one of my favorite sides for sandwiches, too. I love making it at the beginning of the week to enjoy as make-ahead lunches all week long.

You don’t have to get super fancy with the pairings, though. Serve macaroni salad over freshly toasted garlic bread for a summer dinner when it feels way too hot to eat anything super filling. Macaroni salad is also an easy dish to make for potlucks, community suppers or an old-fashioned luncheon party.

Watch How to Make Classic Macaroni Salad Recipe

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