Can I use a different type of pasta?

Absolutely! While elbow macaroni is traditional, small shells, farfalle (bow ties), or rotini work beautifully too. The key is choosing a pasta shape with nooks and crannies to hold the dressing.

Why does my macaroni salad seem dry the next day?

Pasta naturally absorbs dressing as it sits in the refrigerator. This is exactly why the recipe calls for adding the dressing in two stages! If your salad still seems dry, simply mix in a little extra mayonnaise combined with a splash of vinegar.

Can I make this macaroni salad healthier?

Yes! Try using whole wheat pasta for more fiber, replace half the mayonnaise with Greek yogurt, and add extra vegetables. The flavor profile will change slightly, but the result will still be delicious.

How far in advance can I make this salad?

For best results, make it up to 24 hours ahead, keeping some of the dressing reserved. The flavor actually improves with time, but the texture is best within the first day or two.

Classic Macaroni Salad Recipe

Description

A creamy and flavorful classic macaroni salad, perfect for potlucks, picnics, or as a comforting side dish. This easy recipe combines tender elbow macaroni with crunchy vegetables and a tangy dressing for a truly satisfying dish.

Ingredients

Units Scale

Salad

3 cups uncooked elbow macaroni
1/2 medium red onion, finely diced (about 1 cup)
1 rib celery, finely diced (about 1/3 cup)
1/2 green bell pepper, finely diced (about 1/3 cup)

Dressing

1 cup mayonnaise (like Duke’s)
1 tablespoon yellow mustard
3 tablespoons white vinegar
1/2 teaspoon black pepper
2 teaspoons white sugar
1 teaspoon salt
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder

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Instructions

Cook the macaroni
Begin by cooking the elbow macaroni according to the package instructions in salted boiling water. Once cooked, drain the pasta and rinse it under cool water until it is fully cooled to prevent overcooking. Set aside.
Prepare the dressing
In a separate bowl, mix together the mayonnaise, yellow mustard, white vinegar, black pepper, sugar, salt, granulated garlic, and onion powder. Stir until the dressing is smooth and well combined.
Combine vegetables with dressing
Add the diced red onion, celery, and green bell pepper to the bowl of dressing. Mix thoroughly to ensure the vegetables are evenly coated. For a milder onion flavor, soak diced red onions in cool water for 5 minutes, then drain before adding to the dressing.
Assemble the salad
In a large bowl, combine the cooked macaroni with half of the prepared dressing. Toss to coat the macaroni thoroughly. Cover the bowl and refrigerate the macaroni and the remaining dressing separately for at least 2 hours to allow the flavors to meld.
Serve and adjust
When ready to serve, pour the reserved dressing over the macaroni and toss to coat. Adjust the seasoning with additional salt and black pepper as needed. Serve chilled for the best experience.

Notes

To mellow the strong bite of red onion, soak the diced onion in cool water for about 5 minutes, then drain. This softens the sharpness without altering the flavor.
This recipe works wonderfully for meal prep since it holds up well in the refrigerator for a day or two.

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 5g
Sodium: 430mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 6g
Cholesterol: 10mg