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A close-up shot of creamy macaroni salad, showing the texture of the dressing mixed with elbow pasta, celery, and red peppers.

Macaroni Salad Recipe (The Creamiest, Easiest Classic)

This classic Macaroni Salad Recipe delivers a perfectly creamy, flavorful, and satisfying side dish that will be the star of your next barbecue, picnic, or family gathering. A foolproof recipe for a nostalgic, old-fashioned flavor everyone loves.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Elbow Macaroni
  • 2 stalks Celery finely chopped
  • 1/2 Red Bell Pepper finely chopped
  • 1/4 cup Red Onion finely chopped
  • 3 Hard-Boiled Eggs chopped
  • 1 1/2 cups Mayonnaise good quality
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Dijon Mustard
  • 1 tbsp Granulated Sugar
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground

Equipment

  • 1 Large Pot
  • 1 Large Mixing Bowl
  • 1 Whisk

Method
 

  1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente.
  2. Drain the macaroni and rinse under cold running water to stop the cooking and remove excess starch. Drain very well.
  3. While the pasta cooks, finely chop the celery, red bell pepper, red onion, and hard-boiled eggs. Add them to a large mixing bowl.
  4. In a separate, smaller bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth.
  5. 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

For the best flavor, make the salad a few hours ahead of time to allow the flavors to meld.
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.