Classic macaroni salad is a creamy, tangy, and slightly sweet cold pasta salad commonly served at picnics, barbecues, and family gatherings. It is known for its tender macaroni, crunchy vegetables, and well-balanced dressing that becomes more flavorful as the salad chills.
Ingredients
For the Salad
- 1 pound elbow macaroni
- 1 cup celery, finely diced
- 1/2 cup red bell pepper, finely diced
- 1/2 cup carrot, finely grated or finely diced
- 1/3 cup red onion, finely minced
- 3 hard-boiled eggs, peeled and chopped (optional but traditional in many versions)
- 2 tablespoons fresh parsley, finely chopped (optional)
For the Dressing
- 1 1/2 cups mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 2–3 tablespoons milk, as needed for consistency
Equipment Needed
- Large pot
- Colander
- Large mixing bowl
- Small mixing bowl
- Whisk
- Cutting board and knife
Preparation
1. Cooking the Macaroni
Bring a large pot of well-salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until just tender.
The macaroni should be cooked slightly past al dente, as it firms up when chilled.
Drain the macaroni thoroughly and rinse under cold water to stop the cooking process and remove excess starch. Allow it to drain completely.
Transfer the cooled macaroni to a large mixing bowl.
2. Preparing the Vegetables
While the macaroni cools, prepare the vegetables.
Finely dice the celery, red bell pepper, carrot, and red onion. Uniform, small pieces ensure even distribution and a balanced bite.
Chop the hard-boiled eggs and parsley, if using.
Add all prepared ingredients to the bowl with the macaroni.
Making the Dressing
3. Mixing the Dressing
In a separate bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, black pepper, paprika, and garlic powder.
Whisk until the dressing is smooth and well combined.
Add milk one tablespoon at a time until the dressing reaches a creamy, pourable consistency.
Taste and adjust seasoning as needed.
Assembling the Salad
4. Combining and Chilling
Pour the dressing over the macaroni and vegetable mixture.
Using a spatula, gently fold everything together until evenly coated.
Cover the bowl tightly and refrigerate for at least 2 hours, preferably 4 hours or overnight. Chilling allows the flavors to meld and improves texture.
Before serving, stir the salad gently and adjust seasoning or add a small amount of milk or mayonnaise if the salad has thickened.
Serving
Serve the macaroni salad cold as a side dish alongside grilled meats, sandwiches, or barbecue favorites.
Garnish with a light sprinkle of paprika or chopped parsley, if desired.
Tips for Best Results
- Slightly overcooked pasta prevents dryness after chilling
- Finely diced vegetables ensure balanced flavor
- Chill thoroughly before serving for best taste
- Adjust sweetness and tang to personal preference
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