Best Macaroni Salad

The ultimate crowd-pleaser for every gathering, this macaroni salad features the perfect balance of creamy tanginess, crunchy vegetables, and al dente pasta that creates a symphony of flavors in every bite.

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Course: Side Dish

Cuisine: American

Keyword: Macaroni Salad, Pasta Salad, Potluck, BBQ Side, Cold Salad

Prep Time: 15

Cook Time: 10

Chill Time: 2

Total Time: 2 25

Servings: servings

Calories: 310kcal

Equipment

Large Pot
Colander
Mixing Bowl
Baking Sheet

Ingredients

Pasta Base

1 pound elbow macaroni 16 ounces
0.5 tablespoon salt for pasta water

Creamy Dressing

1.5 cups mayonnaise substitute Greek yogurt for lighter version
3 tablespoons apple cider vinegar white vinegar works too
2 tablespoons Dijon mustard
2 tablespoons granulated sugar
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
0.5 teaspoon celery salt
0.25 teaspoon freshly ground black pepper

Mix-ins

1 cup red bell pepper diced, about 1 medium pepper
1 cup celery diced, about 3 stalks
0.5 cup red onion finely diced
0.25 cup fresh parsley chopped
0.25 cup dill pickles diced
3 hard-boiled eggs roughly chopped, optional

Instructions

Bring a large pot of water to a rolling boil. Add ½ tablespoon salt and the elbow macaroni. Cook according to package directions until al dente (typically 7-8 minutes). Pro tip: Slightly undercook the pasta (about 1 minute less than package instructions) as it will continue absorbing moisture from the dressing.
Drain the pasta thoroughly in a colander and rinse under cold water to stop the cooking process. Shake off excess water and spread the pasta on a baking sheet for 5 minutes to allow any remaining moisture to evaporate.
In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, garlic powder, onion powder, celery salt, and black pepper until smooth and well combined.
Add the cooled macaroni to the dressing and fold gently to coat evenly. Add the diced bell pepper, celery, red onion, parsley, pickles, and hard-boiled eggs if using. Toss until all ingredients are well distributed.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably 4-6 hours. During this time, the pasta absorbs the flavors of the dressing. For optimal results, stir once halfway through chilling.
Stir well before serving to redistribute dressing. Enjoy cold as a side dish or light meal.

Notes

- For best results, make this salad 1-2 days ahead, giving the flavors time to meld.
- If making ahead, reserve some dressing to refresh the salad just before serving.
- Never leave out at room temperature for more than 2 hours due to mayonnaise content.
- Store in an airtight container in the refrigerator for up to 3-4 days.
- Do not freeze; the mayonnaise will separate and the vegetables will become soggy upon thawing.

Nutrition

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