Macaroni Salad Recipe 2025 – Easy & Creamy Classic Side Dish
Let me tell you a little secret: macaroni salad is my go-to dish when I need something easy, delicious, and crowd-pleasing. Whether it’s a summer BBQ, a last-minute potluck, or just a lazy Sunday lunch, this recipe has never let me down. I’ve tweaked it over the years, and now it’s got that perfect balance of creamy, tangy, crunchy, and satisfying.
So if you’re looking for a classic macaroni salad recipe that’s super simple but tastes like you spent hours on it—this one’s for you.
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Why I Love This Macaroni Salad?
Honestly, it’s one of those dishes that brings back memories of childhood picnics and family reunions. There’s something comforting about the combination of soft pasta, creamy dressing, and crunchy veggies. It also stores well in the fridge, making it great for meal prep. I usually make a big batch and enjoy it for days.
Plus, it's so versatile. You can throw in extras like shredded chicken, chopped ham, or even some boiled eggs if you want to bulk it up. But this version I’m sharing is the classic one—simple, straightforward, and just plain good.
What You’ll Need
- 2 cups elbow macaroni (uncooked)
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- Salt and black pepper (to taste)
- 1 cup diced celery
- ½ cup chopped red onion
- ½ cup chopped green bell pepper
- ½ cup shredded carrot
- Optional: ¼ teaspoon garlic powder or paprika for extra flavor
- Optional: chopped parsley or green onions for garnish
Tips That Make It Even Better
- Don’t skip the chill time – It might be tempting to dig in right away, but letting it rest in the fridge really makes all the flavors come together.
- Rinse the pasta – This not only cools it down but also washes away excess starch so the salad doesn’t get gummy.
- Adjust to your taste – Some folks like it sweeter, tangier, or creamier. Feel free to play with the vinegar, mustard, or mayo ratios until it feels right to you.
- Use fresh crunchy veggies – They add so much life to the dish. If you don’t like raw onion, try soaking it in cold water for 10 minutes to mellow the bite.
Serving Suggestions
I usually serve this alongside grilled meats like burgers, ribs, or BBQ chicken. It also pairs really well with baked beans, corn on the cob, or even a leafy green salad if you’re going for a full spread. Oh, and don’t forget the sweet tea or lemonade on the side!
Storing Leftovers
This macaroni salad holds up in the fridge for about 3–4 days. Just keep it in an airtight container. If it looks a little dry after sitting, stir in a spoonful of mayo or a splash of milk to loosen it up before serving.
Macaroni Salad Recipe
Ingredients
- 2 cups elbow macaroni uncooked
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- Salt and black pepper to taste
- 1 cup diced celery
- ½ cup chopped red onion
- ½ cup chopped green bell pepper
- ½ cup shredded carrot
- Optional: ¼ teaspoon garlic powder or paprika for extra flavor
- Optional: chopped parsley or green onions for garnish
Instructions
Cook the macaroni
- Boil a large pot of salted water. Add the macaroni and cook according to the package instructions until tender, but not mushy (al dente is key!). Drain and rinse under cold water to cool it down and stop the cooking.
Prep the veggies
- While the pasta’s cooking, chop your celery, onion, bell pepper, and shred that carrot. I like to chop everything pretty fine so it blends well and gives that nice crunch in every bite.
Mix the dressing
- In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, and a pinch of salt and pepper. If you’re using garlic powder or paprika, toss it in now.
Combine everything
- Add the cooled macaroni to the bowl with the dressing, followed by all the chopped veggies. Stir it all together until well combined and evenly coated.
Let it chill
- Cover the bowl and pop it in the fridge for at least 1 hour (more if you can). Trust me, letting it chill makes a huge difference—the flavors blend and mellow out beautifully.
Garnish and serve
- Just before serving, give it a good stir and top it with a sprinkle of chopped parsley or green onions if you’re feeling fancy.
Nutrition
If you’ve been looking for a macaroni salad recipe that’s easy to make and delivers every time, I really think you’re going to love this one. It’s creamy, flavorful, and loaded with texture. Make it once, and it’ll probably earn a permanent spot in your recipe rotation—just like it did in mine.
Let me know how it turns out if you try it! I’d love to hear how you make it your own.
