Macaroni Salad Recipe
When you need a dish that’s comforting, creamy, and guaranteed to disappear, this macaroni salad recipe always delivers. It’s nostalgic, budget-friendly, and honestly just hits the spot every single time.
Ingredients
- For the Salad:
- 1 pound elbow macaroni pasta
- 3 large hard-boiled eggs chopped
- 1 cup diced celery
- ½ cup finely diced red onion soak in cold water if you want to mellow the bite
- ½ cup diced bell pepper red or green
- ¼ cup diced dill pickles optional for extra tang
- For the Creamy Dressing:
- 1½ cups mayonnaise use real mayo for best flavor
- 2 tablespoons yellow mustard adds that classic tang
- 2 tablespoons apple cider vinegar or pickle juice
- 1 tablespoon sugar adjust to taste
- ½ teaspoon garlic powder
- ½ teaspoon celery seed optional
- Salt & black pepper to taste
Instructions
- Cook the pasta (10 minutes):
- Bring a big pot of salted water to a boil. Cook the macaroni according to package directions until just al dente. Drain and rinse under cold water to stop the cooking. Shake off excess water well.
- Prep the add-ins (5 minutes):
- While the pasta cooks, chop the celery, onions, bell peppers, pickles, and eggs.
- Make the dressing (2 minutes):
- In a large bowl, whisk together the mayo, mustard, vinegar, sugar, garlic powder, celery seed, salt, and pepper until smooth.
- Combine it all (3 minutes):
- Add the cooled pasta, veggies, and eggs to the bowl. Toss until everything is well coated with the dressing. Taste and adjust seasoning.
- Chill & serve:
- Cover and refrigerate for at least 1–2 hours before serving. Trust me, the flavors meld together beautifully!
Notes
- Slightly undercook the pasta for the best texture.
- Soak the raw onion in cold water to mellow the bite.
- Chill for at least 1–2 hours so the flavors come together nicely.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Stir in a bit more mayo if it dries out while chilling.