Easy Macaroni Salad is a simple yet satisfying recipe that’s brimming with fresh, crunchy vegetables and a creamy dressing, making it a perfect side dish for any potluck gathering.

It’s a big crowd-pleaser that’s easy to whip up and guaranteed to impress your guests with its vibrant flavors and textures.

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I’ve made my grandma’s macaroni salad recipe at least 100 times. It’s sweet and creamy with the perfect amount of crunch.

This easy macaroni salad is seriously dangerous for me to have around the house. I’ll sneak a bite here and there all day long. However, I love making it for any potluck type of event we attend in the summertime. It’s always a hit, and people are always asking for the recipe.

If you love this salad, you’ll also love my Mexican Macaroni Salad. It’s similar, but different enough you need to try both!

Simple ingredients

Individual bowls with sugar, red onion, carrots, cubed cheddar cheese, diced celery and cucumber, mayonnaise, salt and pepper, macaroni, fresh dill, vinegar and yellow mustard.

Pasta – To keep this recipe traditional, use elbow macaroni noodles, but any short pasta like penne, bowtie, cavatappi, or orecchiette will work.
Fresh Vegetables – This recipe has a rainbow of veggies. You can find the complete list in the recipe card below.
Cheddar Cheese – Cube the cheese really small. I like when all of the ingredients are similar in size.
Mayonnaise – I’m on team Mayonnaise almost every time, so I haven’t tried the salad with Miracle Whip.
White Vinegar – You can use apple cider vinegar or red wine vinegar in a pinch.
Dill – If using dried dill instead of fresh, you’ll want to use 1 teaspoon.

Kitchen products recommended for macaroni salad

Knife Set

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Glass Mixing Bowls

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How to make classic macaroni salad

Step 1: Cook the elbow macaroni according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.

Step 2: In a large mixing bowl, combine the celery, red onion, carrots, red bell pepper, cucumber, and cubed cheddar cheese.

Vegetables in a clear bowl to make macaroni salad.

Step 3: In a separate small bowl, whisk together the mayonnaise, white vinegar, granulated sugar, yellow mustard, salt, pepper, and fresh dill until well combined and smooth.

Mayonnaise salt, pepper, yellow mustard and fresh dill in a bowl before mixing to make macaroni salad.

Step 4: Pour the macaroni salad dressing over the macaroni and vegetables. Gently toss until everything is evenly coated in the dressing.

Carrots, celery, cucumber, red onion, cheese, red bell pepper and a creamy dressing in a clear bowl.

Step 5: Cover the bowl and refrigerate the macaroni salad for at least 1 hour before serving to allow the flavors to meld together. Serve chilled.

Macaroni salad with one portion removed and a wooden spoon in the dish.

Homemade macaroni salad recipe tips

Shock the pasta with cold water to stop the cooking process and to keep the pasta from sticking.
Chop vegetables into similar sizes.
Any short type of pasta will work, including ditalini, Gemelli, cavatappi, or bowtie pasta.
If you don’t have white vinegar on hand, you can substitute red wine, apple cider, or white wine.
Taste and adjust the seasoning, adding more salt and black pepper to suit your preference.
If the salad has been left out for more than two hours at room temperature, it should thrown out.

How to store leftover macaroni salad

Fridge: Store leftover macaroni salad in an airtight container for up to 4 days. Be sure to mix well before serving.

Freezer: It’s not recommended to freeze this salad. The dressing will separate and won’t produce a creamy dressing after freezing.

Can cold macaroni salad be made in advance?

Absolutely, macaroni salad can be made ahead of time! In fact, making it in advance can enhance the flavors as they have more time to meld together. Be sure to mix the salad well before serving.

What to serve with the best macaroni salad recipe

Burgers: Classic beef, turkey, or veggie burgers.
Hot Dogs and Sausages: Perfect for barbecues and cookouts.
Chicken: Grilled chicken breasts, thighs, or drumsticks.
Wings: Some of my favorites are Honey Bourbon Wings, Hot Wings and Cajun Wings.
Ribs: Pork or beef ribs with a tangy barbecue sauce.
Grilled Shrimp: Marinated in garlic and herbs.
Fried Fish: Crispy battered fish fillets or fish tacos.
Pulled Pork: Slow-cooked and shredded with a flavorful barbecue sauce.
Sandwiches: Deli meats, cheeses, and veggies on fresh bread.

More delicious salad recipes

Greek Orzo Salad

Caesar Pasta Salad Recipe

Feta Pear Salad

Pesto Potato Salad

★ If you make this recipe, please give it a star rating below!

Macaroni Salad Recipe

Jill Machovsky

Macaroni salad is a creamy, flavorful pasta dish mixed with crisp vegetables and a tangy dressing, perfect for summer picnics and barbecues.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Side Dish

Cuisine American

Servings

Calories 328 kcal

Ingredients

8 ounces Elbow Macaroni
1/3 cup Diced Celery
1/3 cup Finely Diced Red Onion
1/3 cup Diced Carrots
1/3 cup Diced Red Bell Pepper
1/3 cup Diced Cucumber
1/3 cup Cubed Cheddar Cheese
1 cup Mayonnaise
1 Tablespoon White Vinegar
1/4 cup Yellow Mustard
1/2 teaspoon Salt
1/4 teaspoon Pepper
1-2 Tablespoon Fresh Dill You can substitute 1 teaspoon of dry dill

Instructions

Cook the elbow macaroni according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
8 ounces Elbow Macaroni
Combine the celery, red onion, carrots, red bell pepper, cucumber, and cubed cheddar cheese in a large mixing bowl.
1/3 cup Diced Celery, 1/3 cup Finely Diced Red Onion, 1/3 cup Diced Carrots, 1/3 cup Diced Red Bell Pepper, 1/3 cup Diced Cucumber, 1/3 cup Cubed Cheddar Cheese
Whisk together the mayonnaise, white vinegar, granulated sugar, yellow mustard, salt, pepper, and dill in a separate small bowl until well combined and smooth.
1 cup Mayonnaise, 1 Tablespoon White Vinegar, 1/4 cup Yellow Mustard, 1/2 teaspoon Salt, 1/4 teaspoon Pepper, 1-2 Tablespoon Fresh Dill
Pour the prepared dressing over the macaroni and vegetables. Gently toss until everything is evenly coated in the dressing.
Cover the bowl and refrigerate the macaroni salad for at least 1 hour before serving to allow the flavors to meld together.
Serve chilled, and enjoy your delicious homemade macaroni salad at picnics, potlucks, or barbecues!
★ Did you make this recipe? Don't forget to give it a star rating below!

Notes

Recipe Tips:

Shock the pasta with cold water to stop the cooking process and to keep the pasta from sticking.
Chop vegetables into similar sizes for a better mouth feel.
Any short type of pasta will work including ditalini, gemelli, cavatappi or bowtie pasta.
If you don’t have white vinegar on hand, red wine, apple cider or white wine will work as a substitute.
Taste and adjust seasoning, if necessary, adding more salt and pepper, to suit your preference.

Nutrition

Calories: 328kcalCarbohydrates: 24gProtein: 6gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 16mgSodium: 522mgPotassium: 144mgFiber: 2gSugar: 2gVitamin A: 1183IUVitamin C: 9mgCalcium: 53mgIron: 1mg

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Easy Macaroni Salad