This Macaroni Salad is an ideal dish for cookouts, barbecues, or potlucks. Made with classic ingredients—macaroni, celery, red bell pepper, and red onion—and tossed in a simple mayonnaise-based dressing, it’s creamy, slightly sweet, tangy, and packed with satisfying textures.
For more easy summer sides, consider trying a pasta salad or a shrimp pasta salad.
About This Recipe
Macaroni salad is a classic side that belongs at any summer gathering. It pairs perfectly with grilled meats and vegetables and is an easy recipe to prepare ahead. This version balances a creamy mayo dressing with bright, crunchy vegetables for a crowd-pleasing result that keeps well in the refrigerator.
Key Ingredients
Macaroni: Use elbow macaroni or any small pasta like shells or rotini. Smaller shapes hold the dressing well.
Red bell pepper: Adds sweetness, color, and crunch. Dice it small so each bite gets some pepper.
Celery: Provides freshness and texture; dice into small pieces.
Red onion: Finely diced for a sharp bite. If you prefer a milder flavor, soak the diced onion in ice water for 20 minutes or substitute green onions.
Eggs: Hard-boiled and chopped. Cook 13 minutes for fully set yolks, then cool and chop.
Dressing: A simple mix of mayonnaise, apple cider vinegar, sugar, sweet relish, Dijon mustard, salt, and black pepper creates a creamy, slightly sweet, tangy dressing that complements the vegetables.
Instructions
Step 1: Cook the macaroni according to package directions. Rinse under cold water to stop the cooking and drain thoroughly. Note: Slightly overcooking the pasta is better than undercooking; undercooked pasta can absorb dressing and make the salad dry the next day.
Step 2: In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, sweet relish, Dijon mustard, salt, and black pepper. Taste and adjust seasoning as needed.
Step 3: In a large bowl, combine the drained macaroni, dressing, diced red pepper, diced celery, diced red onion, and chopped hard-boiled eggs. Toss gently until everything is evenly coated. Serve immediately or cover and refrigerate until ready to serve. Chilling for at least 30 minutes lets the flavors meld.
📋 Recipe
Macaroni Salad
Ingredients
For the salad
- 8 ounces uncooked macaroni
- ½ medium red bell pepper, diced
- 2 ribs celery, diced
- ½ small red onion, finely diced
- 2 hard-boiled eggs, chopped
For the dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 2 tablespoons sweet relish
- 2 teaspoons Dijon mustard
- Salt and black pepper, to taste
Instructions
- Cook the macaroni according to package directions, rinse with cold water, and drain well.
- Whisk together the dressing ingredients in a small bowl; adjust salt and pepper to taste.
- Toss the drained macaroni with the dressing, red pepper, celery, red onion, and chopped eggs. Serve immediately or refrigerate until needed.