Macaroni Salad Recipe

Classic, creamy, and bursting with flavor, this Macaroni Salad is everything you crave in a summertime side dish. Tender elbow macaroni is tossed with sweet and tangy dressing, briny black olives, smoky roasted red peppers, crunchy pickles, and just the right hit of green onion. It’s a must-bring for every picnic, potluck, or backyard BBQ!

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Ingredients You’ll Need

Let’s talk about what makes this Macaroni Salad sing! Each ingredient plays a special role — whether it brings the creaminess, adds crunch, or gives that pop of briny or tangy flavor. Best of all, the ingredient list is simple, straightforward, and oh-so-easy to find.

• Elbow macaroni (4 cups): The classic choice! These short, nubby noodles hold the perfect amount of dressing in all their curves.
• Mayonnaise (1/2 cup): This is the base of that dreamy, creamy dressing you love.
• Red wine or distilled vinegar (1 Tbsp.): For the tangy punch that keeps things bright — red wine vinegar is my favorite for depth, but distilled brings a sharper zip.
• Sugar (3 tsp.): A touch of sweetness to balance all the savory and tangy notes. Adjust to taste!
• Salt and black pepper: Absolutely essential for flavor; don’t be shy, especially with the pepper.
• Milk (1/4 cup): This loosens up the dressing just enough so it coats (instead of globs).
• Pickle juice: The secret ingredient! Just a splash ties everything together with subtle zest.
• Roasted red peppers (3, diced): They add a smoky-sweet element plus gorgeous pops of color. Pimentos work great too!
• Black olives (1/2 cup, finely chopped): For that perfect briny bite in every forkful.
• Sweet/spicy pickles (about 6 slices, diced): Adds crunch and an unexpected kick — bread and butter pickles are my go-to.
• Green onions (3, sliced): A little freshness plus a gentle, peppery bite that makes the salad bright.

Variations

If you love to put your own personal twist on things, Macaroni Salad is your palate’s playground. You can easily mix and match ingredients, adapt it to fit different dietary needs, or just use up what’s languishing in the fridge — the possibilities are endless!

• Protein Power: Toss in diced ham, shredded chicken, or flaked tuna for a heartier salad that doubles as a meal.
• Veggie Swap: Add crisp celery, diced bell peppers, or even thawed frozen peas to amp up the crunch and color.
• Herb Explosion: Fresh dill, parsley, or chives make the salad extra vibrant and aromatic — add a handful for herby goodness.
• Dairy-Free: Use vegan mayo and plant-based milk to make it totally dairy-free, with all the classic flavor.

How to Make Macaroni Salad

Step 1: Cook and Cool Your Macaroni

Bring a large pot of salted water to a rolling boil, then cook your elbow macaroni according to package directions until al dente (don’t overcook, or it’ll get mushy later). Quickly drain and rinse under cool running water to stop the cooking and chill the pasta — this makes sure your Macaroni Salad is perfectly tender, never sticky.

Step 2: Whisk Together the Dressing

While your pasta cools, grab a bowl and whisk together the mayonnaise, vinegar, sugar, salt, and pepper. Pour in the milk a little at a time until the dressing is smooth and pourable. Splash in some pickle juice and taste — add more sugar, salt, or vinegar as you like! Set the dressing aside.

Step 3: Toss It All Together

Place your cooled macaroni in a big mixing bowl. Pour about three-fourths of the dressing over the pasta and gently toss — you want every piece lightly coated. Remember, the sauce will thicken up as it chills, so don’t worry if it looks a tad loose here!

Step 4: Add the Flavor Boosters

Stir in your diced roasted red peppers (or pimentos), black olives, chopped pickles, and sliced green onions. Feel free to sprinkle in extra of any favorite add-in — this Macaroni Salad is all about customizing to your taste. Give everything a gentle but thorough mix.

Step 5: Chill & Serve

Pop the salad in the fridge for at least an hour, or up to overnight. The flavors meld, the dressing thickens, and the whole thing becomes extra delicious and refreshing. Right before serving, give it a quick toss and add more dressing if you like it extra creamy!

How to Serve Macaroni Salad

Garnishes

Top your Macaroni Salad with a flurry of extra green onions, a dusting of cracked black pepper, or even some chopped fresh dill for a burst of color and freshness. If you’re feeling fancy, nestle a few pretty pickle slices or strips of roasted red pepper right on top — they signal what’s inside and look gorgeous on the table.

Side Dishes

Macaroni Salad deserves a spot alongside all your grilling favorites — think juicy burgers, grilled chicken, BBQ ribs, or smoky tofu skewers. It also pairs beautifully with a platter of deviled eggs, corn on the cob, or even a simple green salad for a complete picnic spread.

Creative Ways to Present

For a party-worthy look, scoop Macaroni Salad into individual cups or mason jars for grab-and-go servings, or spoon it into lettuce cups for a fresh twist. Try serving it in a hollowed-out bell pepper or as part of a colorful salad buffet — it’s delicious and eye-catching every way you dish it out.

Make Ahead and Storage

Storing Leftovers

Store leftover Macaroni Salad in an airtight container in the refrigerator for up to 4 days. You may want to stir in a little extra mayo or milk to revive the creamy texture before serving again, as pasta tends to soak up dressing over time.

Freezing

Unfortunately, Macaroni Salad doesn’t freeze well — the creamy dressing tends to break down, and the noodles can become mushy once thawed. It’s best enjoyed fresh from the fridge within a few days!

Reheating

This salad is made to be served cold! If your Macaroni Salad has been in the fridge for a while and feels a bit dry, just stir in a dash of milk or mayo and let it sit at room temperature for 15–20 minutes before serving to take the chill off.

FAQs

Final Thoughts

If you’re looking for that one dish everyone will gravitate toward at your next gathering, this Macaroni Salad is it. Simple, comforting, and endlessly delicious, it’s sure to become the recipe you’ll keep coming back to all summer long. I can’t wait for you to give it a try — and make it your own!

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