Classic Macaroni Salad
Classic Macaroni Salad is the ultimate side dish of the summer and is invited to all the BBQ’s! It’s creamy, crunchy, and so simple to prepare.
Macaroni Salad really is the OG of pasta salads. It was everywhere when I was growing up. Macaroni salad at every BBQ, every holiday gathering, and a staple side dish through the summer months.
It’s a classic for a reason. Macaroni salad is so easy to make with minimal ingredients and it’s easy to customize for your taste. Don’t like onions? Leave them out. Add in carrots or cucumbers. Not a fan of mayonnaise? Use Greek yogurt instead.
You can whip up a creamy batch of macaroni salad in less than 30 minutes and you can make it the day before to ease meal prep.
What you’ll need
- Elbow macaroni
- Celery stalks
- Red onion
- Bell pepper- any color
- For the dressing: mayonnaise, pickle juice (or white vinegar), celery seed, salt, pepper, sugar, mustard powder
How to make it
Cook macaroni in boiling salted water according to package directions. Drain and rinse in cold water.
Add the macaroni to a large mixing bowl along with the red onion, celery and bell pepper.
In a separate mixing bowl, whisk together the mayonnaise, pickle juice, and seasonings.
Pour over the macaroni, mix until well coated.
Refrigerate until ready to serve. Store leftovers in the fridge in an airtight container up to 3 days.
What to serve with Macaroni Salad
Here are great accompaniments to your macaroni salad
- Crock Pot Italian Beef Sandwiches
- Slow Cooker BBQ Chicken
- Slow Cooker Sloppy Joes
- Nectarine Caprese Salad
- Strawberry Shortcake Poke Cake
- Watermelon Feta Salad
- Spiked Lemonade Punch
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Classic Macaroni Salad
Ingredients
- 8 ounces elbow macaroni
- 3 celery stalks sliced thin
- 1/2 red onion diced
- 1 bell pepper diced small
- 1 1/2 cups mayonnaise
- 1/4 cup pickle juice or white vinegar
- 1 tsp celery seed
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp pepper
- 2 tsp mustard powder
Instructions
- Cook macaroni in boiling salted water according to package directions. Drain and rinse in cold water.
- Add the macaroni to a large mixing bowl along with the red onion, celery and bell pepper.
- In a separate mixing bowl, whisk together the mayonnaise, pickle juice, and seasonings.
- Pour over the macaroni, mix until well coated.
- Refrigerate until ready to serve. Store leftovers in the fridge in an airtight container up to 3 days.
