Classic Macaroni Salad Recipe

This quick, creamy side dish features tender elbow pasta, crunchy veggies, and a tangy mayonnaise dressing. Perfect for summer BBQs, potlucks, and easy weekday meal prep!

Classic Creamy Macaroni Salad

Nothing screams a backyard BBQ or summer potluck quite like a big bowl of classic macaroni salad. It’s cold, super creamy, slightly tangy, and packed with just enough crunch from diced veggies to keep every bite interesting. Best of all, it tastes even better after hanging out in the fridge for a few hours, making it the ultimate make-ahead side dish.

Prep Time & Yields

• Prep time: 15 minutes

• Cook time: 8 minutes

• Chilling time: 1–2 hours

• Servings: 6 to 8 servings

Ingredients

For the Salad:

• 8 oz (about 2 cups) elbow macaroni

• 1/2 cup finely diced red onion

• 1/2 cup finely diced green bell pepper

• 1/2 cup finely diced celery

• 1 tbsp fresh parsley, finely chopped (optional)

For the Creamy Dressing:

• 1 cup full-fat mayonnaise

• 1 tbsp yellow mustard (or Dijon for a mild kick)

• 1 tbsp apple cider vinegar (or red wine vinegar)

• 1 tbsp granulated sugar

• 1/2 tsp garlic powder

• 1/2 tsp salt (plus extra for pasta water)

• 1/4 tsp freshly cracked black pepper

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to the package directions until tender (usually 7 to 8 minutes). Avoid overcooking so the pasta doesn't get mushy.

2. Rinse and Cool: Drain the macaroni in a colander and immediately rinse with cold running water until the pasta is completely cooled down. Drain thoroughly to remove excess water.

3. Whisk the Dressing: In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, garlic powder, salt, and black pepper until smooth and well combined.

4. Toss Everything Together: Add the cooled macaroni, diced red onion, green bell pepper, celery, and fresh parsley to the bowl with the dressing. Gently fold everything together until the pasta and vegetables are evenly coated.

5. Chill and Serve: Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour (2 hours is ideal) to let the flavors meld together. Give it a quick stir before serving, adjust seasoning with extra salt or pepper if needed, and enjoy!

Chef's Tips for Success

• Rinse the pasta: Unlike warm pasta dishes where you want the starch, cold pasta salads benefit from a quick rinse. It stops the cooking process and prevents the noodles from sticking together.

• Make it ahead: The pasta will absorb some of the dressing as it sits. If you make it a day in advance, stir in a splash of milk or an extra spoonful of mayo right before serving to bring back that glossy creaminess.