Simple Macaroni Salad Recipe

Introduction

This simple macaroni salad is a classic side dish that’s creamy, tangy, and packed with fresh veggies. Perfect for picnics, barbecues, or as a flavorful lunch, it’s easy to prepare and loves to chill in the fridge before serving.

Ingredients

• 1 lb. elbow macaroni noodles (uncooked)
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1/2 cup diced red bell pepper
• 1/2 cup frozen peas
• 1 cup cubed sharp cheddar cheese
• 1 cup mayonnaise
• 1/4 cup distilled vinegar
• 3 tbsp sugar
• 1 tbsp Dijon mustard
• 2 tbsp sweet pickle relish
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Cook the elbow macaroni according to the package instructions. Once cooked, drain the noodles and rinse them with cool water. For quicker cooling, run cool water over the noodles while adding a few ice cubes. Drain well and transfer the pasta to a large mixing bowl.
2. Step 2: Add the diced celery, red onion, red bell pepper, frozen peas, and cubed sharp cheddar cheese to the bowl with the pasta.
3. Step 3: In a small bowl, whisk together the mayonnaise, distilled vinegar, sugar, Dijon mustard, sweet pickle relish, salt, and black pepper until the dressing is smooth and creamy.
4. Step 4: Pour the dressing over the pasta and vegetables. Stir well to ensure everything is evenly coated.
5. Step 5: Cover the bowl and refrigerate the macaroni salad until chilled and flavors have melded, at least 1 hour. Serve cold and enjoy!

Tips & Variations

• For extra crunch, add chopped hard-boiled eggs or sliced radishes.
• Substitute Greek yogurt for half of the mayonnaise to lighten the salad.
• Use fresh peas instead of frozen for a sweeter flavor during pea season.
• If you prefer a tangier salad, increase the vinegar by an additional tablespoon.

Storage

Store the macaroni salad covered in the refrigerator for up to 3 days. Stir gently before serving again. This salad is best enjoyed chilled and does not freeze well, as the dressing may separate and the vegetables can become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this macaroni salad ahead of time?

Yes, it actually tastes better after resting in the fridge for a few hours, allowing the flavors to blend. Just keep it covered and refrigerated.

What can I use instead of elbow macaroni?

You can use other short pasta shapes like rotini, shells, or penne if elbow macaroni isn’t available. Just adjust cooking times accordingly.

Simple Macaroni Salad Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 100 reviews

This simple macaroni salad recipe is a classic, creamy, and tangy side dish perfect for picnics, barbecues, and potlucks. Featuring tender elbow macaroni combined with crisp vegetables, sharp cheddar cheese, and a flavorful homemade dressing, it’s easy to prepare and refreshingly delicious.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 1 lb. elbow macaroni noodles (uncooked)
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1/2 cup diced red bell pepper
• 1/2 cup frozen peas
• 1 cup cubed sharp cheddar cheese

Dressing

• 1 cup mayo
• 1/4 cup distilled vinegar
• 3 tbsp sugar
• 1 tbsp dijon mustard
• 2 tbsp sweet pickle relish
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Cook the noodles: Cook the elbow macaroni noodles according to the package instructions until al dente. Drain and rinse under cool running water, optionally adding a few ice cubes to speed up cooling. Drain well and transfer the noodles to a large mixing bowl.
2. Add vegetables and cheese: Add the diced celery, red onion, red bell pepper, frozen peas, and cubed sharp cheddar cheese to the bowl with the noodles. Stir gently to combine.
3. Prepare the dressing: In a separate small bowl, whisk together the mayonnaise, distilled vinegar, sugar, Dijon mustard, sweet pickle relish, salt, and black pepper until the dressing is smooth and creamy.
4. Toss salad with dressing: Pour the prepared dressing over the macaroni mixture, stirring thoroughly to coat all ingredients evenly.
5. Chill before serving: Cover the macaroni salad and refrigerate for at least 1 hour before serving to let the flavors meld and to serve it chilled. Enjoy your creamy, tangy macaroni salad!

Notes

• For best flavor, chill the salad for several hours or overnight.
• You can substitute light mayonnaise to reduce calories.
• Add chopped hard-boiled eggs for extra protein.
• Adjust sugar and vinegar to taste depending on your preferred sweetness and tanginess.
• Be sure to rinse pasta well to stop cooking and cool the salad effectively.

Keywords: macaroni salad, creamy macaroni salad, picnic salad, cold pasta salad, summer side dish