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Creamy Classic Macaroni Salad

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A creamy, comforting macaroni salad perfect for cookouts and potlucks, featuring a balanced mayo and vinegar dressing with crunchy fresh veggies.

Ingredients

Scale
  • 2 cups (about 200g) elbow macaroni, cooked al dente
  • 3/4 cup (180ml) full-fat mayonnaise
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15g) granulated sugar
  • 1 teaspoon (5g) Dijon mustard
  • 1/2 cup (about 50g) finely diced celery
  • 1/2 cup (about 75g) diced red bell pepper
  • 2 stalks green onion, thinly sliced
  • 2 large hard-boiled eggs, chopped (optional)
  • Salt and freshly ground black pepper to taste
  • Optional: pinch of smoked paprika or celery seed

Instructions

  1. Bring a large pot of salted water to a boil. Add 2 cups (200g) elbow macaroni and cook according to package instructions until just al dente (about 7-8 minutes). Stir occasionally to prevent sticking.
  2. Drain well in a colander and rinse under cold water to stop the cooking process and cool the pasta. Set aside to drain thoroughly (about 10 minutes).
  3. In a medium bowl, whisk together 3/4 cup (180ml) mayonnaise, 2 tablespoons (30ml) apple cider vinegar, 1 tablespoon (15g) sugar, and 1 teaspoon (5g) Dijon mustard until smooth and creamy. Taste and adjust seasoning with salt and pepper.
  4. While the pasta cools, finely dice 1/2 cup (50g) celery, 1/2 cup (75g) red bell pepper, and slice 2 green onions thinly. Chop 2 hard-boiled eggs into bite-sized pieces if using.
  5. In a large mixing bowl, add the cooled macaroni, chopped veggies, and eggs. Pour the dressing over and gently toss to coat everything evenly.
  6. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour (ideally 2-3 hours) to allow flavors to meld and the salad to thicken slightly.
  7. Before serving, give the salad a gentle stir and taste for salt and pepper. Add a pinch more if needed. Optionally, sprinkle a pinch of smoked paprika or celery seed on top.

Notes

Do not overcook the pasta to avoid mushiness. Rinse pasta under cold water to stop cooking and cool it completely before mixing with dressing. Use full-fat mayonnaise for best creaminess. Chill salad for at least 1 hour to allow flavors to meld. For vegan version, use vegan mayo and omit eggs, adding diced avocado for creaminess. For gluten-free, use gluten-free pasta. Avoid microwaving leftovers to maintain creamy texture.

Nutrition

Keywords: macaroni salad, creamy macaroni salad, cookout salad, classic macaroni salad, easy macaroni salad, summer salad, potluck recipe

Find it online: https://sparklechew.com/creamy-classic-macaroni-salad-recipe-easy-homemade-cookout-favorite/