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Macaroni Salad

A comforting and creamy macaroni salad that's perfect for picnics, potlucks, or a quick weeknight meal.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 ounces elbow macaroni or small shells The classic shape holds dressing well.
Dressing
  • 1 cup mayonnaise Swap half for Greek yogurt for a tangy, healthy option.
  • 2 tablespoons apple cider vinegar or white wine vinegar For brightness.
  • 2 teaspoons Dijon mustard Or regular mustard if that's what you have.
  • 1 tablespoon sugar or honey Balances acidity; omit for less sweetness.
  • Salt and freshly ground black pepper to taste
Vegetables and Add-Ins
  • 3/4 cup diced celery Adds crunch; substitute with fennel for a licorice-like snap.
  • 1/2 cup finely diced red onion Or 1/3 cup scallions for milder onion flavor.
  • 1 cup diced cucumber or sweet bell pepper For color and freshness.
  • 1 cup frozen peas, thawed Sweet pops of color, or skip for a lighter salad.
  • 1/4 cup chopped fresh parsley or dill For brightness.
  • Optional mix-ins: diced ham, shredded chicken, pickles, or shredded cheddar.

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil.
  2. Add elbow macaroni and cook until just tender (al dente), about 8 minutes.
  3. Drain the pasta and rinse under cold water to stop cooking.
Dressing and Mixing
  1. In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar or honey, a pinch of salt, and pepper.
  2. Add the chopped celery, red onion, cucumber, peas, and chopped hard-boiled eggs to the dressing and stir.
  3. Fold in the cooled pasta gently to avoid mashing the peas or eggs.
  4. Stir in the chopped parsley or dill and adjust seasoning as needed.
Chilling
  1. Cover and chill for at least 30 minutes; one to two hours is ideal.
  2. Before serving, stir and garnish with extra herbs or paprika.

Notes

Use good-quality mayonnaise for the creamiest texture. For a vegan version, use plant-based mayo and scrambled tofu instead of eggs.