When I think of picnics and outdoor BBQs, I think of this Classic Macaroni Salad. Made with elbow macaroni and plenty of creamy dressing, this homemade pasta salad is easy and delicious.
At a Glance: Make ahead and refrigerate • Serves 8-10 • Easy to make • Perfect for potlucks, picnics, and BBQs •
Macaroni salad
I've made a lot of pasta salads over the years, but to be honest, this macaroni salad wasn't one of them until recently. When I wanted this type of pasta salad, I would usually pick it up from the deli. I finally decided it was time for me to dive in and make it myself.
My favorite macaroni salad has plenty of creamy dressing and a few crunchy veggies. To make it perfectly creamy, I add half the dressing at first, then refrigerate the salad. After it's fully chilled, most of the dressing has been absorbed into the macaroni. That's when I add the second half of the dressing, which coats the macaroni perfectly.
Key ingredients
- Pasta - Elbow macaroni is what's used in a classic macaroni salad, but you can use any small-shaped pasta you have on hand.
- Celery - Adds crunch to the salad.
- Red Bell Pepper - Adds flavor, texture, and color. A yellow or orange pepper can also be used.
- Red Onion - Adds flavor, texture, and color to the salad.
- Pickle - A finely diced pickle is added for flavor and texture.
- Dressing - A combination of mayonnaise, vinegar, mustard, sugar, and some seasoning.
Making a classic macaroni salad
- Cook the macaroni according to package directions.
- Drain and rinse under cold water to stop the cooking process and remove any excess starch. Drain well and place in a large bowl.
- Chop onion, celery, pepper, and pickle into very small pieces.
- In a separate bowl, combine mayonnaise, mustards, vinegar, sugar, and seasoning.
- Combine the cut veggies and half of the dressing with the pasta.
- Cover and refrigerate for at least an hour.
- Before serving, remove from the fridge and stir. The pasta will appear dry.
- Add the remaining dressing and stir until the pasta is well coated.
- Top with fresh chopped parsley before serving, optional.
Recipe tips
- Rinse the pasta with cold water - This stops the cooking and cools everything down quickly, so the dressing doesn’t get absorbed too fast.
- Let the pasta drain well - Excess water will dilute your dressing and make the salad watery.
- Add the dressing in two stages - Stir in about half of the dressing while the pasta is still slightly warm so it can soak in all that flavor. Cover and refrigerate for at least an hour. Just before serving, add the remaining dressing and stir well. This keeps the salad creamy and prevents it from drying out.
- Taste and adjust at the end - After chilling, you may need a bit more salt, pepper, or a splash of vinegar to brighten everything up.
Frequently asked questions
Yes, it’s best made ahead. Prepare the salad with the first half of the dressing, then refrigerate. Add the remaining dressing just before serving and stir well.
Yes. Rinse with cold water to stop the cooking and cool the pasta quickly before adding the dressing. The cold water also helps remove excess starch and helps prevent the pasta from sticking together.
Serving suggestions
This Classic Pasta Salad goes well with just about everything. Some favorites include:
Make it a complete meal by serving these sides too:
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious pasta salads.
Classic Macaroni Salad
Ingredients
Salad
- 1 pound elbow macaroni
- ½ cup red onion (finely diced)
- ½ cup celery (finely diced)
- ½ cup red bell pepper (finely diced)
- ¼ cup dill pickle (finely diced)
Dressing
- 1 ¼ cups mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon dry mustard
- 3 tablespoons white vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon celery seed
Instructions
- Cook the macaroni according to package directions.1 pound elbow macaroni
- Drain and rinse under cold water to stop the cooking process and remove any excess starch. Drain well and place in a large bowl.
- Chop onion, celery, pepper, and pickle into very small pieces.½ cup red onion, ½ cup celery, ½ cup red bell pepper, ¼ cup dill pickle
- In a separate bowl, combine mayonnaise, mustards, vinegar, sugar, and seasoning.1 ¼ cups mayonnaise, 2 teaspoons yellow mustard, 1 teaspoon dry mustard, 3 tablespoons white vinegar, 2 teaspoons sugar, 1 teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon celery seed
- Combine the cut veggies and half of the dressing with the pasta. Cover and refrigerate for at least an hour.
- Before serving, remove from the fridge and stir. The pasta will appear dry.
- Add the remaining dressing and stir until the pasta is well coated.
- Taste and add additional salt and pepper if needed.
- Top with fresh chopped parsley before serving, optional.
Notes
- Rinse the pasta with cold water - This stops the cooking and cools everything down quickly, so the dressing doesn’t get absorbed too fast.
- Let the pasta drain well - Excess water will dilute your dressing and make the salad watery.
- Add the dressing in two stages - Stir in about half of the dressing while the pasta is still slightly warm so it can soak in all that flavor. Cover and refrigerate for at least an hour. Just before serving, add the remaining dressing and stir well. This keeps the salad creamy and prevents it from drying out.
- Taste and adjust at the end - After chilling, you may need a bit more salt, pepper, or a splash of vinegar to brighten everything up.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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