Classic Macaroni Salad

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Classic Macaroni Salad is the ultimate side dish of the summer and is invited to all the BBQ’s! It’s creamy, crunchy, and so simple to prepare.

Macaroni Salad really is the OG of pasta salads. It was everywhere when I was growing up. Macaroni salad at every BBQ, every holiday gathering, and a staple side dish through the summer months.

It’s a classic for a reason. Macaroni salad is so easy to make with minimal ingredients and it’s easy to customize for your taste. Don’t like onions? Leave them out. Add in carrots or cucumbers. Not a fan of mayonnaise? Use Greek yogurt instead.

You can whip up a creamy batch of macaroni salad in less than 30 minutes and you can make it the day before to ease meal prep.

What you’ll need

• Elbow Macaroni: The classic choice for pasta salad! These small, curved tubes hold onto the dressing beautifully and give the salad that nostalgic, deli-style texture. Cook until al dente so the pasta holds its shape when mixed.
• Celery Stalks: Crisp and refreshing, celery adds a satisfying crunch that balances out the creamy dressing.
• Red Onion: Adds a pop of color and a sharp, slightly sweet bite. For a milder flavor, you can soak the diced onion in cold water for 10 minutes before adding it to the salad.
• Bell Pepper (Any Color): Red, yellow, orange, or green—use your favorite or mix them for color and flavor variety. They bring a sweet crunch and brighten up the dish both visually and in taste.

For the dressing:

• Mayonnaise: The creamy base that ties the whole salad together. Use full-fat mayo for the richest flavor, or lighten it up with a mix of mayo and Greek yogurt if you prefer.
• Pickle Juice (or White Vinegar): A tangy splash that balances the richness of the mayo. Pickle juice adds an extra layer of flavor and a hint of dill—perfect for lovers of classic deli salads. White vinegar works just as well.
• Celery Seed: Tiny but mighty, celery seed adds that signature old-fashioned flavor often found in traditional deli-style pasta salads. A little goes a long way!
• Salt & Pepper: start light and adjust to taste once the salad is mixed and chilled.
• Sugar: Just a touch helps balance the tangy and savory elements. It doesn’t make the salad sweet, but it enhances the overall flavor.
• Mustard Powder: Adds a subtle kick and depth. If you don’t have mustard powder, a small spoonful of prepared yellow mustard can work in a pinch.

How to make it

Prep your ingredients: Cook macaroni in boiling salted water according to package directions. Drain and rinse in cold water. 

Combine: Add the macaroni to a large mixing bowl along with the red onion, celery and bell pepper.

Make the dressing: In a separate mixing bowl, whisk together the mayonnaise, pickle juice, and seasonings. 

Put it all together: Pour over the macaroni, mix until well coated.

Refrigerate until ready to serve. Store leftovers in the fridge in an airtight container up to 3 days. 

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.  

What to serve with Macaroni Salad

Here are great accompaniments to your macaroni salad

• Crock Pot Italian Beef Sandwiches
• Slow Cooker BBQ Chicken
• Slow Cooker Sloppy Joes
• Nectarine Caprese Salad
• Strawberry Shortcake Poke Cake
• Watermelon Feta Salad
• Spiked Lemonade Punch

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