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Macaroni Salad

Macaroni Salad

A creamy, classic macaroni salad packed with tender elbow pasta, crisp celery, a tangy-smooth dressing, and optional hard-boiled eggs for extra richness. Perfect for BBQs, potlucks, picnics, or make-ahead family dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 320 kcal

Ingredients
  

For the salad:

  • 1 lb elbow macaroni
  • 2 stalks celery finely chopped
  • ½ small red onion finely diced (or sweet onion if you’re sensitive)
  • ½ cup shredded carrots optional but cute
  • 2 –3 hard-boiled eggs chopped (optional but VERY recommended)

For the creamy dressing:

  • 1 cup mayonnaise full-fat, please — this is not the time to be shy
  • 2 tablespoons yellow mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar just enough, don’t panic
  • ½ teaspoon salt start here, adjust later
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • Optional: a tiny pinch of garlic powder or onion powder

Instructions
 

Cook the pasta like you actually care

  • Bring a big pot of salted water to a boil — and I mean salty like the sea, babe.
  • Cook the macaroni just until tender. Not mushy. Not crunchy. Right in that sweet spot.
  • Drain it, then rinse briefly with cold water to stop the cooking.
  • Shake off the excess water and let it cool completely.
  • Hot pasta + mayo = heartbreak. We wait.

Chop your veggies nice and small

  • While the pasta cools, chop your celery, onion, carrots, and eggs.
  • Small pieces are key here.
  • You want crunch and flavor in every bite, not a surprise onion attack.
  • I learned this the hard way. Once.

Mix the dressing (try not to eat it straight)

  • In a medium bowl, whisk together:
  • Mayo
  • Mustard
  • Vinegar
  • Sugar
  • Salt, pepper, paprika
  • Taste it.
  • It should be creamy, slightly tangy, and lowkey addictive.
  • If it tastes “meh,” add a pinch of salt or a splash more vinegar.
  • This dressing is where the personality lives.

Bring it all together gently

  • Add the cooled pasta to your big bowl.
  • Toss in the veggies and eggs.
  • Pour the dressing over everything and mix gently until coated.
  • Not aggressively. We’re not mad at it.
  • If it looks a little loose — good.
  • It thickens as it chills.

Chill. This part matters.

  • Cover the bowl and refrigerate for at least 1–2 hours.
  • Overnight? Even better.
  • This is when the flavors get cozy and start acting like best friends.
  • Before serving, give it a stir and taste again.
  • Add a pinch of salt or a spoon of mayo if needed.

Notes

  • Salt your pasta water well. It’s your first layer of flavor.
  • Let the pasta cool completely before mixing with the dressing to avoid oily separation.
  • It gets better overnight. If you can make it a day ahead, do it.
  • If it thickens too much in the fridge, just stir in 1–2 tablespoons of mayo before serving.
  • For extra tang, add a splash of pickle juice to the dressing.
  • Store covered in the fridge for up to 4 days. Do not leave out at room temperature for more than 2 hours.
Keyword Macaroni Salad