🥗 The Ultimate Macaroni Salad — Creamy, Tangy, and Totally Irresistible!
Warning: This might just become your go-to side dish for everything.
This classic macaroni salad has been a staple at every summer barbecue, family picnic, and weeknight dinner in our home. It’s the kind of recipe that tastes like childhood, goes with everything, and somehow tastes even better the next day.
Whether you’re feeding a crowd or just meal-prepping your lunches for the week, this salad checks every box:
✅ Creamy and comforting
✅ Slightly tangy with a hint of sweetness
✅ Crunchy bits for texture
✅ Ready in under 30 minutes
✅ Budget-friendly and endlessly customizable!
So go ahead and make a big batch. Trust me—it won’t last long.
🛒 Ingredients – Simple, Affordable, Delicious
- 2 cups elbow macaroni (uncooked) – the perfect pasta for soaking up all the creamy dressing
- 1 cup mayonnaise – full-fat for best results, but light mayo works if you’re watching calories
- 2 tablespoons vinegar – white vinegar or apple cider vinegar add just the right tang
- 1 tablespoon Dijon mustard – a touch of heat and complexity
- 1 teaspoon sugar – balances the acidity and ties everything together
- ½ teaspoon salt – don’t skip this; it enhances every flavor
- ½ teaspoon black pepper – freshly ground adds a nice bite
- ½ cup celery, finely chopped – fresh crunch in every spoonful
🧅 Optional Add-Ins: Chopped red onion, shredded carrot, diced bell peppers, chopped pickles, green peas, or even a hard-boiled egg. Make it your own!
🥣 Instructions — Step-by-Step to Salad Perfection
1️⃣ Cook the Pasta
Bring a pot of salted water to a boil. Add the elbow macaroni and cook until just al dente (usually around 7–8 minutes). Drain immediately and rinse under cold water to stop the cooking. This also helps keep the pasta firm and prevents it from absorbing too much dressing.
💡 Pro Tip: Don’t skip rinsing — it’s the secret to pasta salad that doesn’t turn gummy!
2️⃣ Make the Creamy Dressing
In a large mixing bowl, whisk together the mayonnaise, vinegar, Dijon mustard, sugar, salt, and pepper. The result should be smooth, slightly tangy, and irresistibly creamy.
3️⃣ Mix It All Together
Add the cooled macaroni and chopped celery into the bowl with the dressing. Gently fold everything together until the pasta is fully coated and the celery is evenly distributed. If it looks like too much dressing—don’t worry. The pasta will absorb some of it as it sits, and that’s what makes it delicious!
4️⃣ Chill Time
Cover the bowl and refrigerate for at least 1 hour, though 2–4 hours is even better. This resting time lets all the flavors soak into the pasta, making each bite better than the last.
5️⃣ Final Touch
Before serving, give the salad a quick stir. If it seems dry, add an extra tablespoon or two of mayo or a splash of milk to freshen it up.
🧊 Storage Tip: Store in an airtight container in the fridge for up to 4 days. It makes a fantastic grab-and-go lunch!
🔄 Make It Your Own
This macaroni salad is delicious as-is, but you can definitely play around with it:
- Protein boost? Toss in cubed ham, shredded chicken, or hard-boiled eggs.
- Make it colorful! Add diced red bell pepper, shredded carrot, or green peas.
- Craving crunch? Add chopped pickles or sweet relish.
- Want it lighter? Use Greek yogurt in place of some (or all) of the mayo.
🍴 Perfect Pairings
This salad pairs beautifully with just about anything, including:
- Grilled chicken or BBQ ribs
- Burgers and hot dogs
- Baked fish or fried shrimp
- Sandwiches or wraps
- Or just eat it with a fork straight out of the bowl — no judgment!
❤️ Save It, Share It, Make It Again!
This isn’t just another side dish—it’s the one people remember. It’s the “can I get the recipe?” kind of dish. The “please bring that salad again next time” type of recipe.
So don’t lose it — pin it, print it, or share it with your favorite home cook.
And if you do make it, tag me or drop a comment — I LOVE seeing your creations!