BEST Macaroni Salad Recipe

As a professional recipe developer, I share my Easy Macaroni Salad that pairs creamy dressing with crunchy vegetables and a few little tricks to make a foolproof cold pasta side everyone keeps asking for.

I never set out to make a viral potluck dish but this BEST Macaroni Salad landed in my rotation. Creamy, crunchy and full of flavor, it’s the cold pasta side that disappears first at BBQs and get togethers.

I lean on real mayonnaise and chopped hard boiled eggs for that classic, comforting bite, and I’ve got a couple small secrets that make it irresistable. People call it an Easy Macaroni Salad and it’s the kind of Homemade Macaroni Salad you’ll get laughed at for not bringing more of.

I’m not giving every trick here, but trust me you want to read the rest.

Ingredients

• Elbow macaroni: Main carb, adds chewy body and energy, low fiber mostly starch.
• Mayonnaise: Rich creamy fat that holds everything together, high calorie low protein.
• Sour cream or Greek yogurt: Tangy slightly tart, adds protein and creaminess, Greek yogurt healthier option.
• Celery: Crunchy fresh fiber and a mild saltiness, lightens overall texture.
• Red onion: Sharp pungent bite, gives zip and balance to creamy dressing.
• Sweet pickle relish: Sweet and tangy, adds moisture and sugar, big flavor punch.
• Hard boiled eggs: Adds protein, soft richness and visual interest, boosts satiety.
• Apple cider vinegar: Bright acidic note, cuts grease and balances sweet, small health perks.

Ingredient Quantities

• 1 lb (16 oz) elbow macaroni, uncooked
• 1 1/2 cups mayonnaise (real mayo not low-fat)
• 1/2 cup sour cream or plain Greek yogurt
• 2 tablespoons yellow mustard or Dijon
• 2 tablespoons apple cider vinegar or white vinegar
• 2 tablespoons granulated sugar
• 1/4 cup milk (optional)
• 1 cup celery, finely chopped (about 2 stalks)
• 1/2 cup red onion, finely chopped (or sweet onion)
• 1/2 cup sweet pickle relish
• 1/2 cup red bell pepper, finely chopped (about 1 small)
• 1 medium carrot, grated (about 1/2 cup)
• 3 to 4 large hard boiled eggs, chopped
• 1 teaspoon celery seed
• 1 1/2 teaspoons kosher salt
• 3/4 to 1 teaspoon freshly ground black pepper
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
• 1 teaspoon paprika for color

How to Make this

1. Bring a large pot of water to a rolling boil, salt it well, add 1 lb elbow macaroni and cook until just tender but not mushy, about 7 to 9 minutes, then drain and rinse under cold water or plunge into ice water to stop cooking; drain very well and shake off excess water.

2. In a big bowl whisk together 1 1/2 cups real mayonnaise, 1/2 cup sour cream or plain Greek yogurt, 2 tablespoons yellow mustard or Dijon, 2 tablespoons apple cider vinegar or white vinegar, 2 tablespoons granulated sugar, 1 teaspoon celery seed, 1 1/2 teaspoons kosher salt and 3/4 to 1 teaspoon freshly ground black pepper; if you want a looser dressing stir in up to 1/4 cup milk.

3. Chop and prep the mix ins: finely chop 1 cup celery, 1/2 cup red onion or sweet onion, 1/2 cup sweet pickle relish, 1/2 cup red bell pepper, grate 1 medium carrot for about 1/2 cup and chop 3 to 4 large hard boiled eggs.

4. Add the well drained, cooled macaroni to the dressing and toss gently to coat; let it sit five minutes so the pasta soaks up some flavor, then toss again.

5. Fold in the celery, red onion, relish, red bell pepper, grated carrot and chopped eggs gently so nothing gets smooshed, mix in 1 tablespoon fresh parsley or 1 teaspoon dried.

6. Taste and tweak: if too thick add the remaining milk bit by bit, if too tangy add a touch more sugar, if it needs brightness add a splash more vinegar, and always adjust salt and pepper to your taste.

7. Cover and refrigerate at least 2 hours or overnight for the flavors to meld, the longer the better; if you must serve right away chill the bowl over ice for 20 to 30 minutes.

8. Before serving give the salad a final stir, sprinkle 1 teaspoon paprika over the top for color and a little fresh parsley, then serve cold straight from the fridge.

9. Make ahead and storage tips: this holds well 3 to 4 days refrigerated in an airtight container, the salad will firm up as it chills so stir in a splash of milk or a little extra mayo before serving if it seems dry.

10. Quick hacks and secrets: salt the pasta water generously for better flavor, rinse the pasta thoroughly to stop cooking and cool it fast, always use real mayonnaise not low fat for the classic creamy texture, and dont skip the relish for that sweet tang that makes this classic irresistible.

Equipment Needed

1. Large pot for boiling the macaroni
2. Colander or fine mesh strainer to drain and rinse the pasta
3. Large mixing bowl to whisk the dressing and toss the salad
4. Whisk for the mayonnaise dressing
5. Measuring cups and spoons
6. Cutting board and sharp chef’s knife for celery, onion, peppers and eggs
7. Box grater or microplane for the carrot, dont skip this it saves time
8. Silicone spatula or wooden spoon to fold everything gently
9. Large bowl for an ice bath to cool the pasta quickly and a sealable container for storage if you make ahead

FAQ

BEST Macaroni Salad Recipe Substitutions and Variations

• Mayonnaise: swap with 1 cup full-fat Greek yogurt plus 2 tbsp olive oil for the creaminess, or use avocado mayo or vegan mayo 1:1 if you want egg-free or a lighter vibe.
• Elbow macaroni: use rotini, small shells or penne in the same amount (1 lb), or choose whole wheat or gluten-free pasta and just cook to al dente.
• Sweet pickle relish: if you dont have it chop 1/2 cup sweet or dill pickles and stir in 1 tsp sugar to mimic sweet relish, or use 1/4 cup chopped cornichons for extra tang.
• Hard boiled eggs: for a vegan option use firm tofu crumbles or mashed chickpeas for texture, or just omit and add an extra 1/4 cup celery plus a tbsp more mayo to keep it creamy.

Pro Tips

1) Salt the pasta water well and undercook the macaroni by about 1 minute so it stays slightly firm. Shock in ice water, then spread the drained pasta on a rimmed sheet pan to cool and dry — this keeps the salad from getting soggy.
2) Toss the pasta with most of the dressing while it is still warmish so it soaks up flavor, but not hot or the mayo will break. Hold back a few tablespoons of dressing to tweak later, or to revive the salad after chilling.
3) Fold veggies and eggs in gently at the end so they dont get mashed, and reserve a little chopped celery or red pepper for garnish to keep crunch and color bright. Grate the carrot instead of chopping for better texture.
4) Make ahead is best, at least 4 hours or overnight, but if it firms up in the fridge stir in a splash of milk or a little extra mayo before serving. If it tastes too tangy add a pinch of sugar, too sweet add a splash more vinegar, and always taste and adjust salt and pepper.