Get ready to create the ultimate crowd-pleaser with this classic Macaroni Salad Recipe. Forget the bland, mushy, or dry salads of the past. This recipe delivers a perfectly creamy, flavorful, and satisfying side dish that will be the star of your next barbecue, picnic, or family gathering. We’ve perfected the dressing-to-pasta ratio and have all the tips you need for a foolproof result every time.
Whether you’re serving it alongside grilled steak or bringing it to a potluck, this dish is a guaranteed hit.
Why This is the Best Macaroni Salad Recipe
There are countless ways to make macaroni salad, but this recipe stands out for a few simple reasons. First, the dressing is the perfect balance of creamy, tangy, and sweet, clinging to every piece of pasta without being heavy. Second, we teach you the essential technique to prevent the pasta from absorbing all the dressing, which is the secret to avoiding a dry salad. Finally, it uses simple, accessible ingredients to create a nostalgic, old-fashioned flavor that everyone loves.
The Key Ingredients for Classic Macaroni Salad
This recipe relies on simple pantry staples to create its signature taste. Here’s what you’ll need:
For the Salad
- Elbow Macaroni: The classic choice for its shape and texture, perfect for holding the creamy dressing.
- Celery: Provides a fresh, crisp crunch that contrasts beautifully with the soft pasta.
- Red Bell Pepper: Adds a hint of sweetness and vibrant color.
- Red Onion: Offers a sharp, zesty bite. Soaking it in cold water first can mellow its flavor if you prefer.
- Hard-Boiled Eggs: Lends extra creaminess and richness to the salad.
For the Creamy Dressing
- Mayonnaise: The foundation of our dressing. Use a good-quality, full-fat mayonnaise for the best flavor and texture.
- Apple Cider Vinegar: Cuts through the richness of the mayo with a bright tanginess.
- Dijon Mustard: Adds a subtle, complex spice and depth of flavor.
- Sugar: Just a touch to balance the acidity and create that classic sweet and tangy profile.
- Salt and Black Pepper: Essential for seasoning and bringing all the flavors together.
How to Make The Perfect Macaroni Salad: A Step-by-Step Guide
Making this macaroni salad is incredibly simple. Follow these steps for perfect results.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. It’s crucial not to overcook the pasta, as it will soften further as it sits in the dressing.
- Rinse the Pasta: Once cooked, drain the macaroni and immediately rinse it under cold running water. This stops the cooking process and removes excess starch, preventing the pasta from clumping together.
- Prepare the Vegetables: While the pasta cooks, finely chop the celery, red bell pepper, red onion, and hard-boiled eggs. Add them to a large mixing bowl.
- Mix the Dressing: In a separate, smaller bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth and fully combined.
- Combine and Chill: Add the drained and cooled macaroni to the large bowl with the chopped vegetables. Pour the dressing over the top and gently stir until everything is evenly coated. For the best flavor, cover the bowl and refrigerate for at least 1-2 hours before serving. This allows the flavors to meld together.
Pro Tips for a Foolproof Macaroni Salad Recipe
Want to elevate your salad from good to unforgettable? Here are some pro tips from a seasoned culinary guide.
- Don’t Undersalt the Water: Salting your pasta water is the first and most important step to a flavorful salad.
- Al Dente is Key: Slightly undercooking your pasta ensures it will have the perfect texture after it absorbs some of the dressing.
- Taste and Adjust: Before serving, always taste your macaroni salad. It might need a little extra salt, a splash more vinegar, or a pinch of sugar.
- Let It Rest: The chilling time is not optional! It’s essential for the flavors to deepen and for the salad to reach the perfect consistency. This dish is even better the next day. A great companion to our Amish white bread for a complete lunch.
Fun Variations to Try
While this classic recipe is fantastic as is, it’s also a great base for customization. Try some of these delicious add-ins:
- Add Protein: Mix in cooked, shredded chicken, cubed ham, or a can of drained tuna for a heartier dish. Our baked chicken drumsticks would be a perfect side.
- More Veggies: Feel free to add shredded carrots, sweet peas, or chopped pickles for extra flavor and crunch.
- Switch up the Herbs: Fresh dill or parsley can add a wonderful fresh, herbaceous note to the salad.
Storing and Make-Ahead Instructions
This macaroni salad is an excellent make-ahead dish. You can prepare it up to 24 hours in advance; in fact, the flavor improves as it sits. Store it in an airtight container in the refrigerator for up to 3-4 days. If the salad seems a little dry after a day or two, you can revive it by stirring in a tablespoon or two of mayonnaise or milk to restore its creaminess.
Frequently Asked Questions
Absolutely! Macaroni salad often tastes even better the next day as the flavors have more time to meld together. Prepare it as directed and store it in an airtight container in the refrigerator for up to 24 hours before serving.
The key is to rinse the cooked pasta under cold water to remove excess starch. Also, ensure you have a generous amount of dressing. If it dries out in the fridge, you can revive it by stirring in a tablespoon of mayonnaise or milk before serving.
When stored properly in an airtight container, homemade macaroni salad will last for 3 to 4 days in the refrigerator.
Classic elbow macaroni is the traditional and best choice. Its small, tubular shape is perfect for capturing the creamy dressing. Other small pasta shapes like ditalini or small shells can also work well.
A watery salad is usually caused by not draining the pasta well enough after rinsing it. Make sure the macaroni is thoroughly drained before mixing it with the dressing and other ingredients.
The Best Classic Macaroni Salad Recipe
Macaroni Salad Recipe (The Creamiest, Easiest Classic)
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente.
- Drain the macaroni and rinse under cold running water to stop the cooking and remove excess starch. Drain very well.
- While the pasta cooks, finely chop the celery, red bell pepper, red onion, and hard-boiled eggs. Add them to a large mixing bowl.
- In a separate, smaller bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth.
- Add the cooled macaroni to the bowl with the vegetables. Pour the dressing over top and stir to combine. Cover and refrigerate for at least 1-2 hours before serving.
Notes
If the salad seems dry after refrigerating, stir in a tablespoon of mayonnaise or milk to loosen it up.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
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