A creamy, tangy, and crunchy pasta salad that’s a must-have at summer barbecues, potlucks, or family dinners. This old-fashioned favorite is simple, nostalgic, and always a crowd-pleaser.
Origin Classic Macaroni Salad
Macaroni salad has roots in American picnic culture and became especially popular in the mid-20th century. It’s a staple in delis, lunchboxes, and gatherings — loved for its versatility and comfort.
What I Love About This Recipe
It’s cool, creamy, and has the perfect balance of textures — chewy pasta, crisp veggies, and that irresistible mayo-based dressing. It’s make-ahead friendly and even better the next day!
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Classic Macaroni Salad
4
servings30
minutes40
minutes220
kcalIngredients
2 cups elbow macaroni
¾ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
Salt and black pepper, to taste
½ cup diced celery
¼ cup finely chopped red onion
½ cup chopped red bell pepper
¼ cup chopped dill pickles or relish
2 hard-boiled eggs, chopped (optional)
Chopped parsley or chives, for garnish (optional)
Directions
- Cook macaroni according to package instructions until al dente. Drain and rinse under cold water. Set aside to cool completely.
- In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth.
- Add cooled pasta, celery, red onion, bell pepper, pickles, and chopped eggs (if using). Stir until everything is well coated in the dressing.
- Taste and adjust seasoning as needed. Cover and chill for at least 1 hour before serving.
- Garnish with chopped parsley or chives before serving, if desired.
Notes
- For a lighter version, swap half the mayo with Greek yogurt.
- Add shredded carrots or peas for extra color and crunch.
- Can be made up to 2 days in advance — just give it a quick stir before serving.
