Name: Easy Macaroni Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups elbow macaroni (or other short pasta); 3/4 cup mayonnaise; 1/4 cup sour cream (optional); 2 tablespoons apple cider vinegar (or white vinegar); 1 tablespoon Dijon mustard; 1 teaspoon sugar; Salt and black pepper, to taste; 1 cup celery, diced; 1 red bell pepper, diced; 1/2 red onion, finely chopped; 1/2 cup shredded carrots; Optional add-ins: 1/2 cup peas, 2 hard-boiled eggs (chopped), 1/4 cup pickles (diced), 1/2 cup shredded cheese

Easy Macaroni Salad is a creamy, refreshing side dish made with tender pasta, crisp veggies, and a tangy dressing. It’s a classic I love serving at barbecues, potlucks, or as a make-ahead side for busy weeknights.

Easy Macaroni Salad Recipe

Why You’ll Love This Recipe

I love this recipe because it’s quick to put together, uses simple ingredients, and pairs with just about anything. The creamy dressing coats the pasta perfectly, and the crunchy vegetables add freshness and texture. It’s also customizable, so I can mix in whatever add-ins I have on hand to make it my own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Elbow macaroni (or any short pasta)
Mayonnaise
Sour cream (optional, for extra creaminess)
Apple cider vinegar or white vinegar
Dijon mustard
Sugar
Salt and black pepper
Celery, diced
Red bell pepper, diced
Red onion, finely chopped
Carrots, shredded
Optional add-ins: peas, hard-boiled eggs, pickles, or shredded cheese

Directions

I cook the macaroni according to package directions until al dente, then drain and rinse it under cold water to stop the cooking.
In a large bowl, I whisk together mayonnaise, sour cream, vinegar, mustard, sugar, salt, and pepper to make the dressing.
I add the cooled pasta, celery, bell pepper, onion, and carrots to the bowl.
I stir everything until the pasta is well coated and the vegetables are evenly distributed.
I cover and chill the salad in the refrigerator for at least 1 hour before serving so the flavors can meld together.

Servings and timing

This recipe serves about 6–8 people and takes around 25 minutes total: 10 minutes for prep, 10 minutes for cooking, and at least 1 hour for chilling.

Variations

Sometimes I stir in diced ham or cooked bacon for extra protein.
I like adding a sprinkle of paprika or fresh herbs like parsley for garnish.
For a tangy twist, I chop in pickles or add a splash of pickle juice to the dressing.
I swap mayo with Greek yogurt for a lighter option.
To make it colorful, I use tri-color pasta.

storage/reheating

I store macaroni salad in an airtight container in the refrigerator for up to 4 days. Since it’s best served cold, I don’t reheat it. If the pasta absorbs too much dressing while sitting, I stir in a spoonful of mayonnaise before serving.

FAQs

Can I make macaroni salad ahead of time?

Yes, I actually prefer making it the night before so the flavors have time to develop.

What kind of pasta works best?

Elbow macaroni is the classic choice, but shells, rotini, or bowtie pasta also work well.

How do I keep the pasta from sticking together?

I rinse the pasta in cold water after draining—it stops the cooking and prevents sticking.

Can I freeze macaroni salad?

I don’t recommend freezing it since the dressing can separate and the pasta becomes mushy once thawed.

How do I make it healthier?

I swap mayonnaise for Greek yogurt, reduce the sugar, and add extra vegetables for a lighter but still delicious version.

Conclusion

Easy Macaroni Salad is one of my favorite go-to side dishes for summer cookouts and family dinners. It’s creamy, refreshing, and versatile, with plenty of room to add my own twist. Whether I’m serving it with grilled meats or enjoying it on its own, this salad never disappoints.