The Best Macaroni Salad Recipe

Introduction

Macaroni salad is a classic side dish that’s perfect for barbecues, picnics, or any casual gathering. Creamy, tangy, and packed with crunchy vegetables, this recipe delivers the best balance of flavors and textures in every bite.

Ingredients

• 2 cups elbow macaroni, uncooked
• 1 cup mayonnaise
• ½ cup finely chopped celery
• ⅓ cup finely chopped carrot
• 1 hard-boiled egg, chopped
• ¼ cup finely minced onion (dehydrated onion preferred)
• 2 tablespoons sweet relish
• ¾ teaspoon dry ground mustard
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 dash paprika
• 3 quarts water
• 1 ½ teaspoons salt (for boiling water)

Instructions

1. Step 1: In a large pot, bring 3 quarts of water to a rolling boil. Add 1 ½ teaspoons of salt to the water.
2. Step 2: Gradually add the dry elbow macaroni to the boiling water. Return to a boil and cook uncovered for 6-8 minutes until the pasta is tender but firm. Drain well.
3. Step 3: Rinse the macaroni under cold running water to cool it completely, then drain again.
4. Step 4: In a medium bowl, combine mayonnaise, chopped celery, chopped carrot, chopped hard-boiled egg, minced onion, sweet relish, dry mustard, salt, black pepper, and paprika. Mix well.
5. Step 5: Place the cooked macaroni in a large bowl and toss thoroughly with the mayonnaise mixture until fully coated.
6. Step 6: Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Tips & Variations

• For extra crunch, add chopped bell peppers or cucumbers to the salad.
• Use Greek yogurt instead of mayonnaise for a lighter, tangier version.
• Make sure to rinse the pasta well after boiling to cool it quickly and prevent it from becoming mushy.
• Add a splash of apple cider vinegar or lemon juice for a brighter tang.

Storage

Store macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. Because it contains mayonnaise and egg, it’s best enjoyed fresh and not frozen. If the salad thickens after chilling, you can stir in a little milk or additional mayonnaise to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, small shapes like shell pasta, rotini, or bowtie will work well, but elbow macaroni is traditional and holds the dressing nicely.

How do I prevent the salad from becoming watery?

Rinse the cooked pasta thoroughly under cold water and drain well to remove excess starch and cool it quickly. Also, avoid adding too much relish juice or watery vegetables.

The Best Macaroni Salad Recipe

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4.6 from 104 reviews

A classic and creamy macaroni salad featuring perfectly cooked elbow macaroni mixed with a flavorful blend of mayonnaise, celery, carrot, hard-boiled egg, pickles, and subtle seasonings. This refreshing side dish is ideal for picnics, barbecues, or as a delicious accompaniment to your favorite meals.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 1 hour 23 minutes (including chilling time)
• Yield: Approximately 6 servings 1x
• Category: Side Dish
• Method: Boiling
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 2 cups elbow macaroni, uncooked
• 3 quarts water
• 1 ½ teaspoons salt (for boiling water)

Salad Dressing and Mix-ins

• 1 cup mayonnaise
• ½ cup finely chopped celery
• ⅓ cup finely chopped carrot
• 1 hard-boiled egg, chopped
• ¼ cup finely minced onion (dehydrated onion used)
• 2 tablespoons sweet relish
• ¾ teaspoon dry ground mustard
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 dash paprika

Instructions

1. Boil Water: In a large pot, bring 3 quarts of water to a rolling boil and add 1 ½ teaspoons of salt to season the water.
2. Cook Macaroni: Gradually add the dry elbow macaroni to the boiling water to prevent clumping. Return the water to a boil and cook uncovered for 6-8 minutes until the macaroni is tender yet firm (al dente).
3. Drain and Cool: Drain the cooked macaroni well and rinse under cold water to stop the cooking process and cool the pasta. Drain thoroughly again to remove excess water.
4. Combine Ingredients: In a medium bowl, mix together the mayonnaise, finely chopped celery, carrot, chopped hard-boiled egg, minced onion, sweet relish, dry ground mustard, salt, black pepper, and a dash of paprika until well blended.
5. Mix Salad: Transfer the cooled macaroni to a large bowl and toss thoroughly with the prepared dressing and vegetable mixture to evenly coat all the pasta.
6. Chill: Cover the macaroni salad and refrigerate for at least 1 hour before serving to let the flavors meld and to serve chilled.

Notes

• For best results, do not overcook the macaroni; it should remain slightly firm to hold texture in the salad.
• Chilling the salad for a few hours or overnight enhances the flavor development.
• You can substitute sweet relish with chopped pickles if preferred for a tangier taste.
• Use dehydrated onion or finely minced fresh onion according to your taste.
• Optional: Add a splash of vinegar or lemon juice for extra zing if desired.

Keywords: macaroni salad, classic macaroni salad, easy pasta salad, mayonnaise pasta salad, picnic side dish