Short Description

This classic Macaroni Salad is a creamy, tangy, and colorful side dish that’s perfect for picnics, potlucks, or weekday meals. Featuring tender elbow macaroni, crisp vegetables, and cubes of cheddar cheese, all tossed in a well-balanced, flavorful dressing, it’s a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

Perfect Make-Ahead Side: Gets even better as it chills and flavors meld.
Creamy and Crunchy: A delicious mix of textures in every bite.
Customizable: Easily adaptable to taste preferences and dietary needs.
Kid-Friendly: Familiar ingredients and mild flavors everyone will enjoy.
Great for Gatherings: Ideal for barbecues, picnics, or family dinners.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups elbow macaroni, cooked and cooled
1 cup mayonnaise
2 tablespoons vinegar (white or apple cider)
1 tablespoon sugar
1 teaspoon Dijon mustard (optional)
½ teaspoon salt
¼ teaspoon black pepper
1 cup diced cheddar cheese
½ cup peas (frozen, thawed, or fresh)
½ cup diced red bell pepper
½ cup diced celery
¼ cup diced red onion
Fresh dill for garnish (optional)

Directions

Cook the Macaroni:
Bring a large pot of salted water to a boil. Cook elbow macaroni according to package instructions until al dente. Drain and rinse under cold water. Let cool completely.
Make the Dressing:
In a large bowl, whisk together mayonnaise, vinegar, sugar, Dijon mustard (if using), salt, and pepper until smooth and well combined.
Combine Ingredients:
Add the cooled macaroni, cheddar cheese, peas, red bell pepper, celery, and red onion to the bowl with the dressing. Stir gently until everything is evenly coated.
Chill:
Cover and refrigerate the salad for at least 1 hour before serving to let the flavors meld.
Serve:
Garnish with fresh dill if desired. Stir again before serving, and adjust seasoning if needed.

Servings and Timing

Yield: Serves 6–8
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes

Variations

Protein Boost: Add diced ham, chicken, or hard-boiled eggs.
Lighter Version: Use Greek yogurt or a mix of yogurt and mayo for a lighter dressing.
Pickle Lover’s Twist: Stir in chopped dill pickles or a splash of pickle juice.
Spicy Option: Add a dash of hot sauce or chopped jalapeños.
Pasta Swap: Use shells or rotini for a different texture.

Storage/Reheating

Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
Freezing: Not recommended, as the dressing may separate and the vegetables may lose their texture.
Serving Tip: Stir before serving and add a small spoonful of mayo if it looks dry after chilling.

FAQs

Can I make macaroni salad the day before?

Yes, it’s even better when made ahead. Just stir well before serving.

What’s the best pasta for macaroni salad?

Elbow macaroni is classic, but small shells or rotini also work well.

Can I use Miracle Whip instead of mayo?

Yes, but adjust the sugar and vinegar, as Miracle Whip is sweeter and tangier.

How do I prevent the pasta from getting mushy?

Cook just until al dente and rinse with cold water immediately after draining.

Can I make this dairy-free?

Yes, use a dairy-free mayonnaise and omit or replace the cheese with a dairy-free alternative.

Should I rinse the pasta?

Yes, rinsing with cold water stops the cooking process and helps the salad stay cool and firm.

Can I add more vegetables?

Absolutely—cucumbers, carrots, or green onions make great additions.

How long can it sit out?

No more than 2 hours at room temperature. Keep chilled until serving.

Can I use pre-shredded cheese?

You can, but diced cheese holds its shape better and gives more texture.

What’s the best way to keep it creamy?

Ensure the pasta is well coated in dressing, and add a bit more before serving if needed.

Conclusion

This Macaroni Salad is a timeless, crowd-pleasing side that pairs beautifully with grilled meats, sandwiches, and more. Its creamy dressing and colorful, crunchy mix-ins make it a staple for gatherings and easy family meals alike. Simple to make and always satisfying, it’s a must-have for your go-to recipe collection.

Macaroni Salad

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Author: Olivia
Total Time: 1 hour 15 minutes
Yield: 6–8 servings
Diet: Vegetarian

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Description

This Macaroni Salad is creamy, tangy, and loaded with colorful veggies and cheddar cheese. Perfect for picnics, potlucks, or BBQs, it’s a classic side dish that’s easy to make and always a hit. Keyword: Macaroni Salad

Instructions

In a large bowl, whisk together mayonnaise, vinegar, sugar, Dijon mustard (if using), salt, and pepper until smooth.
Add the cooked and cooled macaroni, cheddar cheese, peas, red bell pepper, celery, and red onion to the bowl.
Toss gently until everything is well coated in the dressing.
Chill in the refrigerator for at least 1 hour before serving.
Garnish with fresh dill, if desired.

Notes

Customize with chopped pickles, hard-boiled eggs, or olives.
Letting the salad chill enhances the flavor.
Store in the fridge for up to 3 days.

Prep Time: 15 minutes
Category: Side Dish
Method: No-Cook (after pasta is cooked)
Cuisine: American