A timeless favorite, Classic Macaroni Salad is the perfect dish for summer picnics, BBQs, or any casual get-together. With its creamy, tangy dressing and a mix of crunchy vegetables, this dish offers a satisfying texture and flavor in every bite.
Why You’ll Love This Recipe?
This macaroni salad is simple, easy to make, and full of flavor. It’s the kind of dish everyone loves, combining perfectly cooked pasta with crisp veggies and a creamy dressing that hits just the right balance of tanginess and richness. It’s versatile enough to go with almost any meal.
Ingredients
(Not all ingredients are listed; the full list is below in the recipe card.)
- Macaroni: Small elbow pasta is the traditional choice, but you can use any pasta shape you prefer.
- Mayo: The creamy base for the dressing.
- Mustard: Adds a tangy kick to balance out the creaminess.
- Pickles: Sweet or dill pickles add a nice crunch and flavor contrast.
Directions
- Cook the macaroni: Boil the macaroni according to the package instructions. Drain and rinse with cold water to stop the cooking process and cool the pasta.
- Prepare the veggies: Dice the celery, red onion, and pickles.
- Make the dressing: In a separate bowl, combine mayo, mustard, vinegar, and a pinch of salt and pepper.
- Mix it all together: In a large bowl, combine the cooked pasta, veggies, and dressing. Stir well until everything is evenly coated.
- Chill before serving: For the best flavor, refrigerate the macaroni salad for at least an hour before serving.
Expert Tips and Tricks
- For an extra creamy texture, add a bit of sour cream to the dressing.
- Make sure to rinse the pasta well to remove excess starch and prevent the salad from becoming too sticky.
- If you prefer a spicier kick, add a small amount of finely chopped jalapeños or a splash of hot sauce.
Recipe Variations and Possible Substitutions
- Swap mayo for Greek yogurt or a mix of both for a lighter version.
- Add chopped boiled eggs for extra protein and richness.
- For a burst of color, add diced bell peppers or carrots.
- Use gluten-free pasta to make it suitable for those with dietary restrictions.
Serving and Pairing Suggestions
Classic Macaroni Salad pairs wonderfully with grilled meats, burgers, and sandwiches. Serve it alongside some baked beans or coleslaw for the ultimate BBQ spread.
Storage and Reheating Tips
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Macaroni salad doesn’t freeze well due to the mayo dressing. It’s best enjoyed fresh or refrigerated.
- Reheating: This dish is best served cold, so simply take it out of the fridge before serving.
FAQs
Q: Can I make this macaroni salad ahead of time?
A: Yes, macaroni salad tastes even better after it has had some time to sit and absorb the flavors, so feel free to prepare it a day in advance.
Q: Can I use a different type of pasta?
A: Absolutely! You can use any short pasta like rotini, penne, or even shells, depending on your preference.
Q: How do I make my macaroni salad less creamy?
A: Reduce the amount of mayo and increase the amount of vinegar or add a little lemon juice to balance the flavors.
Q: How can I make the salad spicier?
A: Add some chopped jalapeños, a dash of hot sauce, or even some spicy mustard to give the salad a little heat.
Conclusion
Classic Macaroni Salad is a must-have recipe for any summer gathering, bringing together flavors and textures that everyone loves. It’s easy to make, customizable, and guaranteed to be a hit. So, give it a try for your next party or picnic and enjoy a comforting, crowd-pleasing dish!
Print
Classic Macaroni Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (+ 1 hour chilling time)
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Mixed
- Cuisine: American
- Diet: Vegetarian
Description
This Classic Macaroni Salad is a timeless side dish that’s creamy, tangy, and full of flavor! Packed with tender macaroni, crisp veggies, and a luscious dressing, it’s perfect for picnics, BBQs, or as a make-ahead lunch. It’s comfort food at its finest and pairs beautifully with grilled meats or sandwiches.
Ingredients
- For the Salad:
- 2 cups elbow macaroni, uncooked
- 1 cup diced celery
- 1/2 cup diced red bell pepper
- 1/2 cup diced red onion
- 1/2 cup shredded carrots
- 1/4 cup chopped parsley
- 1/3 cup dill pickle relish (optional)
- For the Dressing:
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the Pasta:
- Boil macaroni in salted water according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.
- Prepare the Vegetables:
- While the pasta cools, dice the celery, red bell pepper, red onion, and carrots.
- Make the Dressing:
- In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.
- Combine the Salad:
- Add the cooked and cooled macaroni, prepared vegetables, and parsley to the bowl with the dressing. Toss until everything is evenly coated.
- Chill and Serve:
- Cover the bowl and refrigerate for at least 1 hour to let the flavors meld. Serve cold, garnished with extra parsley if desired.
Notes
- Add chopped hard-boiled eggs for extra protein and richness.
- Substitute Greek yogurt for half the mayonnaise for a lighter version.
- This salad can be made up to a day in advance; just give it a stir before serving.
Nutrition
- Serving Size: ~1 cup
- Calories: ~320
- Sugar: 4g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg