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You can't beat macaroni salad when it comes to picnic sides or backyard hangouts. This stellar summer favorite pulls together tender pasta, crisp veggies, and a creamy, tangy dressing that's just plain tasty. Let's check out what goes into it, how to whip it up, and a few easy ways to make it your own.
Key Ingredients in Macaroni Salad
What makes macaroni salad awesome? Really, it's just cool macaroni noodles, crunchy add-ins, and a zippy, smooth dressing that ties it all together. Check out the basics below.- Dressing This is what pulls every bit together. Most folks use mayo for that rich base, then toss in a splash of mustard, a little vinegar, sugar, and some simple spices for good measure.
- Veggies For crunch, people go for bell peppers (green or red), some onion, celery, and maybe a handful of carrots or radishes.
- Macaroni You want pasta with some grip—classic elbows rule, but small shells or even little ditalini work too.
Ingredients
- 1/2 lb or 250g elbow macaroni
Pasta
- One cup of thinly sliced celery, around one stalk
- Half a medium red onion, about three-quarters cup if chopped small
- Roughly three-quarters cup of finely chopped bell peppers (pick red or green, one small does it)
- A medium carrot grated on a box grater
Vegetables
- Half a cup mayonnaise (go for whole egg for a great kick)
- Quarter cup of yogurt or sour cream (your pick, any fat level)
- Tablespoon of apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons white sugar
- Three-quarters teaspoon garlic powder
- 1 and 1/4 teaspoons salt
- Half teaspoon pepper
Dressing
Instructions
- Adjust Flavors
- Let the whole salad hang out in the fridge for about 20 minutes before you dig in so it tastes even better. Go ahead and taste it – you might add more vinegar, mayo, a pinch more sugar, or some extra salt if you feel like it.
- Put Together the Salad
- Add veggies like sliced celery, chopped bell peppers, onion pieces, and grated carrot to your macaroni, all in a giant bowl.
- Pour on that creamy dressing.
- Give it a really good stir so it all gets coated.
- Make the Dressing
- Whisk up the mayonnaise with yogurt (or sour cream), cider vinegar, Dijon, sugar, garlic powder, salt, and pepper so everything blends and turns smooth.
- Cook and Cool the Macaroni
- Start with a giant pot—fill it with water, toss in about 1 1/2 tablespoons salt, and let it hit a boil.
- Stir in your macaroni and cook by the box instructions. Aim for just-cooked (that's “al dente”) unless you like it really soft, then go a minute longer.
- Drain, rinse with cold water to stop the cooking, and keep the noodles from clumping. That's key for a good salad texture.
Serving Temperature
You don't want macaroni salad freezing cold straight from the fridge. Let it sit out a bit or chill it just until cool for the best flavor and a nice creamy feel.Storage
Pop leftovers in a sealed container. They're good in the fridge for up to five days and stay fresh that whole time.Freezing
You actually can freeze macaroni salad if needed. Just let it thaw on its own—no microwave—and give it a good mix so it looks and tastes just right again.Fun Ways to Switch Up Macaroni Salad
- Greek-Style Add crumbled feta, olives, and shake on a little oregano.
- Mexican Spin Swap out vinegar for lime juice and add jalapeños or fresh cilantro for a punch.
- Italian Twist Mix in dried basil, oregano, and a quick pour of olive oil at the end.