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Creamy Macaroni Salad

Featured in Fresh salads that brighten your day.

This pasta salad is a zesty, crowd-pleasing dish that only gets better overnight. Elbow pasta is the hearty base, mixed with crunchy celery, diced onion, and sweet pepper bits. The dressing blends mayo, vinegar, and a mustard kick to balance tanginess with sweetness. A sprinkle of herbs and celery seed ties it all together. It's fridge-friendly and ideal for potlucks or family meals.
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Maria from tastyhush
Updated on Wed, 04 Jun 2025 18:11:10 GMT
A creamy pasta dish with a mix of veggies like bell peppers and celery in a light dressing, all in a serving bowl. Pin it
A creamy pasta dish with a mix of veggies like bell peppers and celery in a light dressing, all in a serving bowl. | tastyhush.com
This all-time favorite Macaroni Salad feels like home at any get-together. Soft noodles, a rich creamy sauce, and a bunch of fresh crunchy veggies come together for a dish folks can’t get enough of. It’s that must-have at a BBQ or family party and people always want seconds.

Tasty Must-Haves

  • Al dente elbow macaroni
  • Chopped red onion for bite
  • Juicy sweet peppers plus carrots for a little color punch
  • Crunchy celery bits round it out

You’ll want for the creamy sauce:

  • Mayonnaise for a smooth base
  • A splash of vinegar wakes up the flavor
  • Pickle relish for a hint of sweetness
  • Salt, pepper, and more to finish it off

Simple Steps to Follow

Let everything chill in the fridge and let those flavors hang out together.
Carefully toss it all, making sure your macaroni’s covered with dressing.
Whisk the sauce until it’s all silky with plenty of taste.
Cut up your veggies into little pieces while the noodles cool down.
Boil the pasta so it’s just right and then cool it off completely.

Winning Tips

Go for any small pasta shape if you feel like changing things up. Cut veggies to match your pasta size for easy bites. Since noodles soak up lots of dressing as they sit, don’t be shy with the sauce. Finish with a dash of paprika or some chopped herbs if you’d like.

Mix Up Your Way

Try throwing in some chopped boiled eggs or a handful of crispy bacon. Cheese cubes or tart pickles can kick up the flavors. Maybe add sweet peas for a pop of color, or bell peppers for extra crunch. Use a different sauce if you want to change things up.

Chilled and Waiting

Make your macaroni salad a day ahead so everything gets extra tasty. Want to perk it up before serving? Just add a spoonful more dressing and stir well. If you keep it in a covered container in the fridge, it’ll stay fresh until you’re ready to eat.

Frequently Asked Questions

→ Why cool the pasta by rinsing?

It stops cooking fast, cools things down, and keeps the pasta firm. Plus, it helps avoid making the salad sticky or heavy.

→ How long does it stay fresh?

It holds up well for about 4 days in the fridge if covered. The flavors actually improve by day two!

→ Can I switch up the veggies?

Of course! Try mix-ins like pickles, peas, olives, or cheese—just cut them small, so they blend well with the pasta.

→ Why does the dressing use sugar?

It balances the tangy vinegar and gives that classic sweet note people love. Feel free to tweak the amount to taste.

→ Can any pasta shape work?

Small shapes like shells, ditalini, or wheels are great. Just skip long shapes like spaghetti as they don't work as well here.

Macaroni Salad

Creamy pasta with crispy veggies and zesty dressing. Perfect for parties, BBQs, or casual dinners.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: Maria

Category: Salads

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (6 cups)

Dietary: Vegetarian, Dairy-Free

Ingredients

01 2 cups uncooked elbow macaroni (about half a pound).
02 Diced celery, 1 cup.
03 Shredded carrots, 1/2 cup.
04 A half cup of diced red bell pepper.
05 1/4 cup of finely chopped green or red onion.
06 A cup of mayo.
07 3 tbsp apple cider vinegar.
08 2 tbsp sugar.
09 Sweet pickle relish, 2 tbsp.
10 1 tsp of yellow or Dijon mustard.
11 A pinch (1/4 tsp) of salt.
12 1/4 tsp ground black pepper.

Instructions

Step 01

In salted water, boil macaroni. Stop at al dente. Rinse with cold water after draining.

Step 02

Combine mayonnaise, vinegar, and sugar in a bowl. Add mustard and relish. Stir in pepper and salt.

Step 03

Pour the cooled pasta into a big bowl. Toss with dressing, then add all the chopped veggies. Mix well and check the flavor.

Step 04

Let sit in the fridge for at least an hour. It tastes great when prepped a day in advance.

Notes

  1. Stays fresh for up to 4 days in the fridge.
  2. Feel free to switch out the veggies.
  3. Small-shaped pasta works best overall.
  4. Yields about 6 cups.

Tools You'll Need

  • A big pot.
  • Several mixing bowls.
  • Colander for draining.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs from mayonnaise.
  • Pasta made with wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 432
  • Total Fat: 29 g
  • Total Carbohydrate: 37 g
  • Protein: 6 g