There’s something wonderfully comforting about a bowl of creamy, chilled macaroni salad—especially the kind that shows up at every barbecue, picnic table, and potluck across the South. This version is rich, tangy, and full of that familiar crunch from crisp veggies, with a simple dressing that hits all the right notes.
A Salad That Feels Like Home
I’ll be honest: growing up, I wasn’t always the biggest fan of potlucks. I had one traumatic encounter with a jello salad full of suspicious fruit loops that made me a bit wary of anything that wasn’t made by my mom or someone I knew well. Since then, I’ve learned to navigate the buffet with a bit more courage—but one thing I never skip is a good macaroni salad.
This one is just how I like it: creamy but not soggy, flavorful without being overcomplicated, and with enough crunch and tang to keep you coming back for seconds (or thirds). It’s one of those dishes that always reminds me of summer afternoons, folding chairs on the lawn, and paper plates stacked high with grilled meats and scoopable sides.
What Makes This Macaroni Salad Stand Out
Tender elbow macaroni
Elbow macaroni just feels right in this salad. It holds the dressing well and gives you that perfect bite every time. I’ve tried other shapes, but nothing quite hits the mark like the classic elbows.
Creamy, tangy dressing
The dressing is a mix of mayo, yellow mustard, vinegar, sugar, and a few seasonings that balance each other out beautifully. It’s the kind of dressing that coats everything evenly without feeling heavy.
Fresh, crunchy vegetables
Diced red onions, celery, and green bell peppers give this salad texture and flavor. They also help break up the richness of the dressing, keeping each bite bright and satisfying.
Ingredients and Real Kitchen Notes
Here’s what you’ll need and how I use each one in my kitchen:
- Elbow Macaroni – Nothing fancy here. Just your classic pasta cooked until just tender. I always rinse mine in cold water right after draining to stop the cooking and prevent stickiness.
- Red Onion – I like the color and mild bite of red onion, but if all you have is yellow or white, it’ll still work. Soak it in cool water for a few minutes before adding to the salad—trust me, it takes the edge off without muting the flavor.
- Celery – One rib is enough to give it that nice fresh crunch. Dice it small so it blends into each spoonful.
- Green Bell Pepper – I like using green for that sharp, grassy flavor, but if you prefer a touch of sweetness, try orange or red. Just don’t skip the bell pepper entirely—it really makes a difference.
- Mayonnaise – I stick to Duke’s if I have it in the fridge. It’s creamy, a little tangy, and just works perfectly here. But if you’ve got another brand you love, go for it.
- Yellow Mustard – Not Dijon. Not fancy. Just the bright yellow squeeze bottle kind. It adds a nice zing that cuts through the richness.
- White Vinegar – Just a splash gives the dressing its signature tang.
- White Sugar – Balances the vinegar and mustard. Just a teaspoon or two—enough to round things out without making it sweet.
- Salt and Pepper – Add, taste, and then maybe add a bit more. It’s amazing how much seasoning this salad can soak up while chilling.
- Granulated Garlic & Onion Powder – These two seasonings round out the flavor in a subtle way. Granulated garlic has a coarser texture than garlic powder, but use whatever you have on hand.
My Go-To Method (with Real-Life Tips)
- Boil the pasta
Start with well-salted water and cook your elbow macaroni until al dente—tender but not mushy. Drain and rinse immediately with cold water to cool it down and rinse away the starch. This step also helps keep the salad from turning gluey. - Mix up the dressing
While the pasta cools, whisk together the mayo, mustard, vinegar, sugar, garlic, onion powder, salt, and pepper in a big bowl. Give it a taste. I usually go a little heavier on the vinegar if I want a bit more tang. - Toss in the veggies
Add the red onion (soaked and drained), celery, and green bell pepper. Stir everything to coat with the dressing. - Add the pasta
Fold the cooled macaroni into the mix. At this stage, I only use about half the dressing to start. Pop the salad in the fridge for an hour or two to chill and let the flavors come together. - Finish and serve
Right before serving, add the rest of the dressing and give it a final taste. You’ll probably need another pinch of salt and pepper since pasta absorbs a lot as it rests.
Make-Ahead and Storage Tips
Macaroni salad is a dream when it comes to prep-ahead dishes. You can make it a full day before serving—just save part of the dressing to stir in fresh before bringing it to the table. That second hit of creaminess really brings it back to life.
Leftovers keep well in the fridge for about 4 days. Store it in an airtight container and give it a good stir before serving again. If it feels a little dry, just add a spoonful of mayo or a splash of milk to loosen it up.
Little Extras You Can Toss In
This is a great base recipe, but here are a few things I like to add depending on what’s in the fridge:
- Chopped boiled eggs
- Sweet pickle relish or chopped pickles
- Shredded carrots
- A spoonful of Dijon for a little extra zip
- Fresh dill or parsley for a touch of brightness
Sometimes I even toss in a handful of shredded cheddar for a more filling side dish. It all depends on the crowd and the mood.
Classic Macaroni Salad
This creamy, tangy, and crunchy macaroni salad is a summertime staple that never goes out of style. It’s perfect for backyard cookouts, potlucks, or even as a make-ahead lunch. The blend of mayo, vinegar, and mustard with crunchy veggies gives it that classic flavor we all know and love.
Ingredients
- 1 cup mayonnaise (preferably Duke’s or your favorite)
- 3 tablespoons white vinegar
- 1 tablespoon yellow mustard
- 2 teaspoons white sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 green bell pepper, finely diced (about 1/3 cup)
- 1 rib celery, finely diced (about 1/3 cup)
- 1/2 medium red onion, finely diced (about 1 cup)
- 3 cups elbow macaroni, uncooked
Instructions
- Bring a large pot of salted water to a boil and cook the macaroni until tender, following the package directions. Once done, drain and rinse under cold water to cool it down and stop the cooking.
- In a mixing bowl, whisk together the mayo, mustard, vinegar, sugar, salt, black pepper, garlic powder, and onion powder until smooth and well combined.
- Add the diced celery, bell pepper, and red onion into the dressing mixture and stir everything together until the veggies are well coated.
- Transfer the cooled macaroni to a large bowl. Pour in about half of the dressing and gently toss to coat the pasta evenly. Cover both the pasta and the reserved dressing and let them chill in the fridge for at least 2 hours. This helps the flavors meld beautifully.
- Right before serving, stir in the remaining dressing and toss again. Taste and adjust with more salt or pepper if needed.
Notes
- If you find raw red onion a bit too strong, soak the diced onion in cold water for 5 minutes, then drain before adding it to the salad. It softens the bite without losing the flavor.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 272Total Fat 21gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 17gCholesterol 12mgSodium 466mgCarbohydrates 17gFiber 1gSugar 2gProtein 3g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Notes
This classic macaroni salad is one of those humble, nostalgic recipes that always gets eaten first. It’s creamy, tangy, and crunchy in all the right ways, and it plays well with everything from grilled burgers to cold fried chicken. I’ve made it more times than I can count, and it always disappears fast.
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