Ah yes 🥗—macaroni salad is the ultimate creamy, tangy, crowd-pleasing side dish for picnics, BBQs, or potlucks. Here’s a classic, foolproof recipe:
🍝 Classic Macaroni Salad
Servings: 6–8
Time: ~25 minutes (plus chilling)
Ingredients
- 2 cups elbow macaroni (uncooked)
- 1 cup mayonnaise
- 1 tbsp Dijon mustard (or yellow mustard)
- 1 tbsp apple cider vinegar or lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp sugar (optional, balances tang)
- 1 celery stalk, finely diced
- ½ red bell pepper, diced
- ½ cup shredded carrot (optional)
- 2–3 green onions, sliced
- 2 hard-boiled eggs, chopped (optional)
Instructions
1️⃣ Cook pasta
- Boil macaroni according to package instructions until al dente.
- Drain, rinse with cold water to stop cooking, and let cool.
2️⃣ Make dressing
- In a bowl, whisk together mayonnaise, mustard, vinegar, salt, pepper, and sugar.
3️⃣ Combine
- In a large bowl, toss cooled macaroni with celery, bell pepper, carrot, green onions, and eggs (if using).
- Pour dressing over pasta and stir until well coated.
4️⃣ Chill
- Cover and refrigerate at least 1 hour before serving. This lets flavors meld.
🔹 Tips & Variations
- Extra tangy: Add a little pickle juice or more vinegar.
- Creamier: Mix in a spoonful of sour cream or Greek yogurt.
- Add protein: Toss in diced ham, tuna, or shredded chicken.
- Herbs: Parsley, dill, or chives add freshness.
- Make ahead: Can be made a day in advance; just stir before serving.
This macaroni salad is creamy, slightly tangy, and loaded with crunch—perfect alongside fried chicken, burgers, or sandwiches.
I can also give a Southern-style version with sweet pickles, a Mediterranean version with olive oil and feta, or a tangy vinegar-based macaroni salad if you want something lighter.
Do you want me to do one of those?
