Go Back
–+ servings
Classic Macaroni Salad

Classic Macaroni Salad: A Nostalgic Summer Staple

A delightful Classic Macaroni Salad, perfect for summer picnics and gatherings, this recipe is easy, customizable, and packed with nostalgic flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings: 8 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 ounces elbow macaroni can substitute with cavatappi or rotini
  • 1/4 cup red onion soak in cold water to mellow flavor
  • 1 stalk celery can substitute with jicama
  • 1/2 cup green bell pepper can substitute with yellow or red bell pepper
For the Dressing
  • 1 cup mayo Duke's mayonnaise recommended
  • 2 tablespoons yellow mustard can substitute with Dijon mustard
  • 2 tablespoons white vinegar can substitute with apple cider vinegar
  • 1 tablespoon granulated sugar adjust based on taste
  • to taste salt & pepper adjust to taste
  • 1 teaspoon granulated garlic or use fresh garlic for more flavor
  • 1 teaspoon onion powder
Optional Add-Ins
  • 2 hard-boiled eggs chopped
  • 1/2 cup pickles or sweet relish chopped
  • 1 cup cooked shrimp or chicken optional for added protein

Equipment

  • large pot
  • Mixing bowl
  • Colander

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Bring salted water to a boil, add elbow macaroni, and cook for 8-10 minutes until al dente. Drain and rinse with cold water.
  2. Prepare the Dressing: In a bowl, combine mayo, mustard, vinegar, sugar, and seasonings. Whisk until smooth and creamy.
  3. Add Fresh Veggies: Chop red onion, celery, and green bell pepper. Stir them into the dressing until well coated.
  4. Combine Ingredients: Mix cooled macaroni with half of the dressing. Toss gently until coated.
  5. Chill: Cover and refrigerate for at least 2 hours to let flavors meld.
  6. Final Touches: Before serving, add remaining dressing, toss gently, and adjust seasoning if needed.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 400mgPotassium: 180mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 8mgCalcium: 30mgIron: 1mg

Notes

For optimal flavor, soak onions before adding and refrigerate salad to meld flavors. Dress just before serving for best results.

Tried this recipe?

Let us know how it was!