This macaroni salad recipe is a simple classic and potluck perfect! Tender elbow macaroni, a quick creamy dressing, and a handful of add-ins comes together in no time.
I find macaroni noodles one of the most comforting pasta shapes—it’s perfect for everything from soups to mac and cheese, and of course, a classic macaroni salad recipe.
Everyone loves this classic macaroni salad recipe! Elbow macaroni and a handful of add-ins in a simple homemade dressing.
Add-Ins (see notes)
1 cup diced celery½ cup shredded carrots½ cup diced red bell pepper¼ cup diced red onion or thinly sliced green onion
Dressing
1 cup mayonnaise3 tablespoons apple cider vinegar or white vinegar2 tablespoons granulated sugar2 tablespoons sweet relish1 teaspoon yellow mustard or Dijon mustard¼ teaspoon salt¼ teaspoon black pepper
In a large pot, cook the elbow macaroni in salted water according to the instructions on the package. Drain well and rinse it under cold water to stop cooking.
To make the dressing, in a large bowl, combine mayonnaise, vinegar, sugar, relish, mustard, salt, and pepper. Mix well.
Add the drained macaroni, celery, carrots, red pepper, and onion to the dressing. Toss well to coat. Taste and add additional salt and pepper if desired.
Refrigerate the macaroni salad for at least 1 hour before serving.
Dice the add-ins about the size of the macaroni.
Rinse the pasta after draining to stop it from cooking.
Mix the dressing directly in the salad bowl and then add the other ingredients, one less dish to wash.
Store leftovers in the fridge in a covered container for up to 4 days.
Calories: 432 | Carbohydrates: 37g | Protein: 6g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 408mg | Potassium: 214mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2332IU | Vitamin C: 18mg | Calcium: 25mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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