Easy Macaroni Salad
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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
- 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
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Buy Now → 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.
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.
Step 4: Pour the macaroni salad dressing over the macaroni and vegetables. Gently toss until everything is evenly coated in the dressing.
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.
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
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Macaroni Salad Recipe
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 Granulated Sugar
- 1 Tablespoon 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 Tablespoon Yellow Mustard, 1/2 teaspoon Salt, 1/4 teaspoon Pepper, 1-2 Tablespoon Fresh Dill, 1/4 cup Granulated Sugar
- 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
- 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.
Made this last weekend – big hit !! Will definitely make this again !!
Love it!