Classic Macaroni Salad

This classic creamy macaroni salad is the kind of timeless side dish that shows up at every backyard barbecue, potluck, and family gathering for good reason.

Tender elbow macaroni is tossed with crisp vegetables and coated in a perfectly balanced dressing that’s both sweet and tangy, creating a nostalgic flavor that feels like summer in every bite.

What makes this version stand out is its simple ingredient list paired with bold flavor.

The creamy base, combined with a hint of sweetness and a gentle tang from vinegar and mustard, creates a crowd-pleasing dish that only gets better as it chills.

Make it ahead of time and let the flavors meld together for the best results.

Prep Time: 20 mins
Cook Time: 10 mins
Additional Time: 4 hrs
Total Time: 4 hrs 30 mins
Servings: 10

Ingredients

  • 4 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 2/3 cup white sugar (adjust to taste)
  • 1/4 cup distilled white vinegar
  • 2 1/2 tablespoons prepared yellow mustard
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 stalks celery, finely chopped
  • 1 large onion, finely chopped
  • 1 green bell pepper, seeded and chopped
  • 1/4 cup grated carrot (optional)
  • 2 tablespoons chopped pimento peppers (optional)

Directions

  1. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook, stirring occasionally, until tender yet slightly firm, about 8 minutes.
  2. Drain the pasta and rinse under cold water to stop the cooking process. Let it drain thoroughly.
  3. In a large mixing bowl, whisk together mayonnaise, sugar, vinegar, mustard, salt, and black pepper until smooth and well combined.
  4. Add the cooled macaroni to the dressing and mix until evenly coated.
  5. Stir in celery, onion, green bell pepper, carrot (if using), and pimentos (if using) until well distributed.
  6. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to fully develop.
  7. Give the salad a quick stir before serving and adjust seasoning if needed.

Chefs Notes

  • For a smoother texture, finely dice the vegetables so they blend seamlessly into the salad.
  • If the salad thickens too much after chilling, stir in a tablespoon or two of milk or additional mayonnaise before serving.
  • This dish tastes even better the next day, making it perfect for prepping ahead.
  • You can substitute red bell pepper for a slightly sweeter flavor and more vibrant color.
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