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–+ servings

Macaroni Salad

Macaroni Salad is a beloved, creamy side dish that brings comfort and nostalgia to any summer spread. Made with tender elbow macaroni, crunchy veggies like celery and bell pepper, and a rich dressing of mayo, mustard, and a splash of vinegar, it's simple, satisfying, and always a crowd-pleaser. Whether served at a backyard BBQ, potluck, or holiday feast, this chilled pasta salad is versatile, easy to prepare ahead, and endlessly customizable with extras like boiled eggs, pickles, or cheese.
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Prep Time 30 minutes
Cook Time 15 minutes
Additional time 4 hours 15 minutes
Total Time 5 hours
Servings: 12
Course: lunch, Salad
Cuisine: American, southern
Calories: 295
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1 cup mayonnaise Optional
  • ¼ cup white vinegar
  • 2 tablespoons Dijon mustard
  • 2 teaspoons kosher salt or more to taste
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper
  • 1 tablespoon white sugar or more to taste
  • 1 cup finely diced celery
  • ¾ cup diced red bell pepper
  • ½ cup grated carrot
  • ½ cup chopped green onions white and light parts
  • ¼ cup diced jalapeño pepper
  • ¼ cup diced poblano pepper
Macaroni
  • 1 16 ounce package uncooked elbow macaroni
  • 1 tablespoon water Optional
  • 1 tablespoon mayonnaise Optional

Equipment

  • Knife and cutting board
  • Spoon or spatula
  • Mixing bowl
  • Colander
  • Large pot (for boiling pasta)

Method
 

  1. Whisk mayonnaise, vinegar, Dijon, salt, black pepper, and cayenne together in a bowl until well blended. Whisk in sugar, then stir in celery, bell pepper, carrot, green onions, jalapeño pepper, and poblano pepper. Cover and refrigerate until macaroni is ready.
  2. Bring a large pot of generously salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender but firm to the bite, about 8 minutes. Drain but do not rinse.
  3. Let macaroni drain in a colander for about 5 minutes, shaking out the moisture from time to time. Pour macaroni into a large bowl; toss to separate and let cool to room temperature, 10 to 15 minutes. Macaroni should be sticky.
  4. Pour dressing over macaroni and stir until evenly distributed. Cover and refrigerate until macaroni absorbs the dressing, at least 4 hours or overnight if possible.
  5. Stir salad before serving. Mix water and remaining mayonnaise into salad for a fresher look.

Nutrition

Calories: 295kcalCarbohydrates: 32gProtein: 5gFat: 16gSaturated Fat: 2gCholesterol: 7mgSodium: 508mgPotassium: 170mgFiber: 2gSugar: 3gVitamin C: 17mgCalcium: 19mgIron: 2mg

Notes

Cool, creamy, and comforting, this classic macaroni salad is a must-have at picnics, cookouts, and family gatherings.

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