Name: Creamy Classic Macaroni Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 3 cups elbow macaroni; 1 cup celery, finely chopped; 1/2 cup red bell pepper, finely chopped; 1/2 cup green bell pepper, finely chopped; 1/3 cup red onion, finely diced; 1 cup mayonnaise; 2 tablespoons apple cider vinegar; 1 tablespoon Dijon mustard; 2 teaspoons sugar (optional); 1/2 teaspoon salt (adjust to taste); 1/4 teaspoon black pepper; 2 hard-boiled eggs, chopped (optional); 1/4 cup sweet pickle relish (optional)

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A Creamy Classic Macaroni Salad is one of those dishes I always find myself coming back to. It’s simple, nostalgic, and loaded with flavor. The combination of tender pasta, crunchy veggies, and a tangy, creamy dressing makes it the ultimate side dish for everything from summer BBQs to quick weekday meals. I love how it gets better as it chills, letting the flavors soak into every bite.

Creamy Classic Macaroni Salad

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 cups elbow macaroni

1 cup celery, finely chopped

½ cup red bell pepper, finely chopped

½ cup green bell pepper, finely chopped

⅓ cup red onion, finely diced

1 cup mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

2 teaspoons sugar (optional)

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

2 hard-boiled eggs, chopped (optional)

¼ cup sweet pickle relish (optional)

Directions

I start by cooking the elbow macaroni according to the package instructions until it's al dente. Then I drain and rinse it under cold water to stop the cooking and cool it down completely.

In a large mixing bowl, I combine the cooled macaroni with the chopped celery, red and green bell peppers, and red onion.

In a separate smaller bowl, I whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar (if using), salt, and black pepper until it's smooth and creamy.

I pour the dressing over the macaroni and vegetable mixture, stirring until everything is evenly coated.

If I’m using them, I gently fold in the chopped hard-boiled eggs and sweet pickle relish.

Then I cover the salad and refrigerate it for at least an hour. This lets all the flavors meld beautifully.

Before serving, I usually taste it and adjust the seasoning if needed.

Servings and timing

This recipe serves 6 and takes about 25 minutes total: 15 minutes of prep and 10 minutes of cooking. Each serving has approximately 340 kcal, making it a hearty yet balanced side dish.

Variations

There’s a lot of flexibility in this recipe. Sometimes I switch things up depending on what I have:

I swap the bell peppers for shredded carrots or chopped cucumbers for a different kind of crunch.

I use Greek yogurt in place of some or all of the mayo to lighten it up.

I’ve added cooked, diced chicken or tuna to turn it into a main dish.

If I want it sweeter, I increase the sweet pickle relish or add more sugar.

For a little kick, I stir in a dash of hot sauce or cayenne pepper.

Storage/Reheating

I store this macaroni salad in an airtight container in the refrigerator. It stays fresh for up to 4 days. I always give it a good stir before serving again since the dressing can settle or absorb into the pasta. This salad is best served cold, and I don’t recommend reheating it since it’s mayo-based.

FAQs

How do I keep macaroni salad from drying out?

I make sure to rinse the pasta in cold water to stop the cooking and prevent it from soaking up too much dressing too fast. Also, if it sits in the fridge too long, I add a small spoonful of mayo before serving to freshen it up.

Can I make this macaroni salad ahead of time?

Yes, I actually prefer making it the day before. The flavors blend better after chilling, and it saves time on the day I’m serving it.

What type of pasta works best?

Elbow macaroni is the classic choice because it holds the dressing well, but I’ve also used small shells or ditalini in a pinch and they work just fine.

Is it safe to leave this salad out at room temperature?

Since it contains mayo and eggs, I never leave it out for more than 2 hours. If it’s a hot day, I try to keep it chilled on ice when serving it outdoors.

Can I make this recipe without mayo?

Yes, I’ve replaced the mayo with plain Greek yogurt or a combination of yogurt and sour cream for a tangier, lighter version. It’s still creamy and delicious.

Conclusion

This Creamy Classic Macaroni Salad is everything I want in a cold pasta dish — easy, comforting, and crowd-pleasing. It’s one of those reliable recipes I reach for all year round, especially when I need something fast and flavorful. Whether it’s for a BBQ, picnic, or just meal prepping lunch for the week, this salad always fits right in.

📖 Recipe:

Creamy Classic Macaroni Salad

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Author: Cheryl
Total Time: 25 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

This creamy classic macaroni salad combines tender elbow pasta, crisp vegetables, and a tangy mayo-based dressing. It's a nostalgic, crowd-pleasing side dish perfect for BBQs, picnics, or quick weekday meals.

Instructions

Cook elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool completely.
In a large mixing bowl, combine cooled macaroni with chopped celery, red and green bell peppers, and red onion.
In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar (if using), salt, and black pepper until smooth.
Pour the dressing over the macaroni and vegetables, stirring until everything is evenly coated.
Gently fold in chopped hard-boiled eggs and sweet pickle relish, if using.
Cover and refrigerate the salad for at least 1 hour to let flavors meld.
Before serving, taste and adjust seasoning if needed.