Save to Pinterest I threw together my first macaroni salad on a sweltering June afternoon when I realized I'd promised to bring something to a neighbor's cookout and had exactly one hour. I boiled pasta, chopped whatever vegetables were in the crisper drawer, and whisked mayonnaise with mustard until it looked right. When I arrived, someone asked for the recipe, and I had to laugh because I'd barely followed one. That bowl emptied before the burgers came off the grill, and I've been making it ever since.
My cousin used to bring this to every family gathering, and I watched her toss it together in my aunt's kitchen while we all talked over each other. She never measured anything, just poured and tasted until she nodded. Years later, I called her from my own kitchen, mayonnaise jar in hand, asking how much was too much. She laughed and said to stop when it looked creamy, not soupy, and that advice has guided every batch since.
Ingredients
- Elbow macaroni: The curved shape traps dressing in every bite, and cooking it just until al dente keeps it from turning mushy when you stir everything together.
- Celery: Adds a clean, crisp crunch that balances the richness of the mayo, and dicing it small means it spreads evenly through the salad.
- Red bell pepper: Brings a mild sweetness and bright color that makes the bowl look alive instead of pale and monotone.
- Red onion: Gives a sharp bite that mellows after sitting in the dressing, and chopping it fine keeps it from overwhelming any single forkful.
- Carrots: Grating them instead of chopping makes them blend in smoothly and adds a subtle sweetness without big crunchy chunks.
- Frozen peas: Thawed peas are tender and slightly sweet, and they roll into every scoop without needing any extra cooking.
- Mayonnaise: The creamy base that holds everything together, and using a good brand makes a noticeable difference in flavor and texture.
- Sour cream: Adds a tangy richness that keeps the dressing from tasting flat or too heavy.
- Dijon mustard: Sharpens the flavor with a hint of spice and helps the dressing feel balanced instead of one dimensional.
- Apple cider vinegar: Cuts through the richness with a bright acidity that wakes up the whole salad.
- Sugar: A small amount rounds out the tanginess and brings all the flavors into harmony.
- Salt and black pepper: Season the dressing so every bite tastes intentional, and adjusting them at the end lets you fine tune the flavor.
- Fresh parsley or chives: A final sprinkle adds color and a hint of freshness that makes the salad feel finished.
Instructions
- Boil the pasta:
- Cook the macaroni in plenty of salted water until it's just tender with a slight bite, then drain and rinse it under cold water to stop the cooking. Let it cool completely so it doesn't melt the mayonnaise when you mix everything together.
- Chop the vegetables:
- Dice the celery, bell pepper, and onion into small, even pieces so they distribute evenly, and grate the carrots so they blend in without adding big chunks. Toss in the thawed peas and set the bowl aside.
- Whisk the dressing:
- Combine the mayonnaise, sour cream, mustard, vinegar, sugar, salt, and pepper in a bowl and whisk until smooth and creamy. Taste it before mixing and adjust the seasoning if you want more tang or sweetness.
- Combine everything:
- Add the cooled pasta and vegetables to the dressing and fold gently with a spoon until every piece is coated. Be careful not to mash the pasta or vegetables as you stir.
- Chill and serve:
- Cover the bowl and refrigerate for at least an hour so the flavors meld and the salad firms up slightly. Garnish with fresh herbs just before serving to keep them bright and fragrant.
Save to Pinterest One summer evening, I brought this salad to a backyard barbecue and set it on a picnic table crowded with dishes. A friend who normally avoided mayonnaise based foods went back for seconds, then asked if I'd write down the recipe on a napkin. I realized then that a good macaroni salad doesn't just fill a plate, it starts conversations and gets people asking questions between bites.
How to Keep It From Getting Watery
The first time I made this ahead for a party, I opened the fridge the next morning and found a puddle of liquid at the bottom of the bowl. I learned the hard way that vegetables release moisture as they sit, especially if you add the dressing too soon after chopping. Now I let the pasta cool completely and pat any wet vegetables dry with a paper towel before mixing, and I keep a little extra dressing on the side to stir in right before serving if the salad looks dry. That small step keeps it creamy instead of soupy, and no one ever knows I made it the day before.
What to Add for Extra Flavor
My neighbor once stirred in a handful of diced pickles, and the briny crunch made the whole salad taste brighter and more interesting. I've also added a spoonful of pickle juice to the dressing when I want extra tang without making it thinner, and a dash of hot sauce gives it a subtle kick that keeps people guessing. Hard boiled eggs chopped into small pieces make it more filling, and shredded cheddar or cubed ham turn it into a full lunch instead of just a side. The base recipe is forgiving enough that you can experiment without worrying about ruining it.
Serving and Storing Tips
I always serve this salad straight from the fridge because it tastes best cold, and I like to give it a quick stir before putting it on the table to redistribute the dressing. If you're bringing it somewhere, pack it in a container with a tight lid and keep it in a cooler with ice packs so it stays safe and fresh. Leftovers keep well in the fridge for up to three days, though the vegetables may soften slightly and you might need to stir in a spoonful of mayonnaise to bring back the creaminess.
- Taste the salad after it chills and adjust the salt or vinegar if the flavors have mellowed too much.
- Garnish with fresh herbs at the last minute so they don't wilt or turn brown in the fridge.
- If you're making a double batch, mix the dressing in a separate bowl first so you can control how much coats the pasta without overdoing it.
Save to Pinterest This macaroni salad has become my go to whenever I need something reliable, easy, and crowd pleasing. It reminds me that the simplest dishes often bring people together better than anything fancy, and I hope it does the same for you.
FAQs About This Recipe
- → What type of pasta works best for this salad?
Elbow macaroni is ideal due to its size and shape, which holds the creamy dressing well while providing a tender bite.
- → Can I prepare the salad ahead of time?
Yes, chilling the salad for at least an hour allows the flavors to meld and enhances the overall taste and texture.
- → How can I add more protein to this dish?
Incorporate diced hard-boiled eggs or cooked chicken to boost protein without changing the fresh flavor balance.
- → Are there any suggested ingredient swaps for healthier options?
Replacing half the mayonnaise with Greek yogurt lightens the dressing while maintaining creaminess and flavor.
- → What garnishes complement this salad?
Chopped fresh parsley or chives provide a fresh, herbaceous note that brightens the creamy salad.
- → Is this dish suitable for vegetarians?
Yes, all main ingredients are vegetarian-friendly, though it contains eggs and dairy from the dressing components.