The Creamy, Crunchy Joy of Macaroni Salad

When the sun is blazing and the dinner table moves outdoors, there’s one dish that always makes the guest list: Macaroni Salad. This simple yet flavorful recipe is a summer staple that fits in just about anywhere—from backyard barbecues and potlucks to weeknight dinners when you just can’t bear to turn on the oven.

If you’re looking for a macaroni salad recipe that hits all the right notes (creamy, crunchy, tangy, and just a little sweet), this one checks every box. It’s easy to make, endlessly customizable, and trust me, it disappears fast.

Why You’ll Love This Macaroni Salad

This isn’t just any macaroni salad. It’s The BEST Macaroni Salad because:

• It comes together quickly with pantry staples and fresh veggies.
• The dressing strikes the perfect balance—creamy from the mayo, tangy from the vinegar, with a little sweet kick from sugar.
• It’s the kind of dish you can make ahead and pull out on a hot summer day when cooking sounds like a punishment.
• It’s got that old-school comfort with just enough zip to keep it interesting.

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Ingredients Macaroni Salad

Here’s what you’ll need to create this creamy, crunchy summer side. (Exact measurements are in the printable recipe at the bottom of this post.)

• Macaroni: Go with traditional elbow macaroni for that classic look and texture. Cook it just until tender, then rinse it under cold water to stop the cooking process.
• Mayonnaise: This is the base of our dressing. Full-fat mayo gives the richest flavor and smoothest texture.
• White Vinegar: Just a splash gives your salad a pleasant tanginess that balances out the creamy and sweet.
• Granulated Sugar: You only need a teaspoon or two. It doesn’t make the salad sweet, but it does enhance the overall flavor.
• Mustard: Dijon gives a little kick and depth. Yellow mustard works just fine too if that’s what you have.
• Salt and Black Pepper: Just a pinch of each brings all the flavors together.
• Cayenne Pepper: Optional, but a pinch adds subtle heat that doesn’t overwhelm.
• Green Onion: Use both the white and green parts for flavor and a pop of color.
• Bell Pepper: Any color works! Red adds sweetness, green adds a slightly bitter crunch. Dice it finely so it mixes well.
• Celery: Adds a satisfying crunch and classic salad texture.
• Carrot: Grated finely, it blends right in and adds gentle sweetness.

How to Make Macaroni Salad

You won’t need a culinary degree or fancy gadgets for this one—just a bowl, a spoon, and a few ingredients that work magic together.

1. Cook the Pasta: Start by cooking your macaroni in salted water until it’s tender but not mushy. Drain and rinse under cold water. Let it cool completely.
2. Whisk the Dressing: In a large bowl, mix the mayonnaise, vinegar, sugar, mustard, salt, black pepper, and cayenne. Taste and adjust to your liking—everyone has their own perfect balance of tangy and sweet.
3. Chop the Veggies: Dice the bell pepper, celery, green onion, and grate the carrot. The smaller the pieces, the better they distribute through the salad.
4. Combine Everything: Add the cooled macaroni and veggies into the bowl with your dressing. Stir gently until everything is evenly coated.
5. Chill: Cover and refrigerate for at least 30 minutes to let the flavors meld. It tastes even better after a few hours.
6. Serve: Give it one final stir before serving and sprinkle on a bit of extra green onion if you’re feeling fancy.

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Equipment Needed

• Medium saucepan (for cooking macaroni)
• Mixing bowls (one large, one small)
• Whisk
• Cutting board and knife
• Box grater (for the carrot)
• Measuring cups and spoons

Variations To Try

• Add Protein: Toss in some chopped hard-boiled eggs or diced ham.
• Go Herbaceous: Mix in a handful of fresh chopped parsley or dill.
• Make it Zesty: Try adding a splash of pickle juice or chopped pickles.
• Add Cheese: A handful of shredded cheddar or cubes of pepper jack.

Serving Suggestions

• Serve alongside grilled burgers, hot dogs, or ribs.
• Pairs perfectly with pulled pork sandwiches.
• Add to your picnic basket with fried chicken and watermelon.
• Great with veggie kabobs or baked beans for a meatless meal.

Tips for Success

• Don’t overcook the pasta—mushy macaroni makes a sad salad.
• Let the pasta cool before mixing or the dressing can separate.
• Make it a few hours ahead of time for the best flavor.
• Taste and tweak the dressing before combining it all—a tiny bit of extra mustard or vinegar can make a big difference.
• Store leftovers in an airtight container in the fridge for up to 3 days.

More Salads You’ll Love:

• Asian Cucumber Salad Recipe
• Chickpea Feta Cucumber Salad
• Quick and Flavorful Cucumber Snack
• Easy Cucumber Tomato Salad
• Creamy Cucumber Salad Recipe
• Pea Salad with Bacon and Cheese
• Easy Pasta Salad Recipe
• The Best Creamy Pasta Salad

FAQs about Macaroni Salad

Final Thoughts

Whether you’re prepping for a cookout, packing a picnic, or just need a quick side for dinner on a hot summer day, this Macaroni Salad is a total crowd-pleaser. It’s one of those recipes that feels nostalgic yet fresh, simple yet satisfying. If you give this salad a try, I’d love to hear how it turned out! Did you sneak in a little extra mustard? Add a surprise ingredient? Share your twist below!

And hey, if you’re as obsessed with cold pasta salads as I am, come hang out with me on Pinterest for even more summer recipe inspiration. There’s always room at the table!

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