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This Classic Macaroni Salad is a timeless side dish that comes together in under 30 minutes. With tender elbow macaroni, crisp veggies, and a creamy mayonnaise dressing, it has a touch of sweetness from pickle relish. This recipe is guaranteed to be a crowd-pleaser for any gathering.
Try this next: For a lighter version, check out my Hawaiian Macaroni Salad made with Greek yogurt, or switch things up with Tuna Macaroni Salad.
Why I Love This Recipe
- Quick and Easy: Ready in under 30 minutes—great for last-minute meals or cookouts.
- Simple Ingredients: Uses pantry staples and fresh vegetables.
- Make-Ahead Friendly: Tastes even better when chilled and made a day ahead.
- Versatile Side Dish: Pairs well with burgers, BBQ, sandwiches, and more.
recipe walk-through
Before You Begin
Get everything together, including any measuring cups, spoons, and bowls that you might need. You’ll thank me later!
Tools & Helpful Equipment
- Large Pot: For cooking the pasta.
- Colander: To drain and cool the macaroni.
- Large Mixing Bowl: To combine all salad ingredients.
- Measuring Cups & Spoons: For accurate mixing.
- Spatula or Large Spoon: To gently mix everything together.
Ingredients
- Elbow Macaroni: The classic choice, but other small pasta shapes can work too.
- Sweet Pickle Relish: Adds a subtle sweetness and tang—don’t skip it.
- Hard-Boiled Eggs: Offer creaminess and a protein boost.
- Mayonnaise: Forms the base of the dressing; adjust to taste.
- Mustard: Adds a slight tang and depth to the flavor.
How To Make Classic Macaroni Salad
See the recipe card below for full, detailed instructions
Cook the macaroni in salted boiling water according to package directions. Drain and rinse with cold water to stop the cooking and cool the pasta completely.
In a large bowl, combine the cooled macaroni with sweet pickle relish, celery, onion, peas, and chopped hard-boiled eggs.
Add the mayonnaise and mustard to the pasta mixture and stir gently until evenly coated.
Season with salt to taste. Cover and refrigerate for at least 1 hour before serving to let the flavors blend.
Frequently Asked Questions
Can I make this ahead of time?
Yes, it’s a great make-ahead side. You can prepare it a day in advance and store it covered in the refrigerator.
Can I use a different type of pasta?
Absolutely. Shells, ditalini, or rotini can also be used if you don’t have elbow macaroni.
How long can it sit out?
Since it contains mayonnaise, it shouldn’t be left out for more than 2 hours. Keep it chilled until ready to serve.
Serving Suggestions
- Add diced ham, chicken, or tuna to turn it into a meal.
- Mix in diced bell peppers, shredded carrots, or cucumber for crunch and color.
- Stir in chopped fresh herbs like dill, chives, or parsley for extra flavor.
Storage Tips
The Best Way to Store Leftovers
Store salad in the refrigerator in a tightly sealed container for up to 5 days. If the salad seems dry, add a couple tablespoons of mayonnaise to moisten it before serving.
Recipe Tips
- Rinse the pasta well to stop cooking and prevent sticking.
- Always chill before serving to allow flavors to come together.
- If the salad seems dry after refrigeration, mix in a little more mayonnaise to bring back the creaminess.
More Picnic Friendly Sides
- Dill Pickle Pasta Salad
- Summer Spaghetti Salad
- Easy Vegetable Pasta Salad
- 25 Picnic Side Dishes
- Zesty Italian Pasta Salad
Best Macaroni Salad
Ingredients
- 2 cups Uncooked elbow macaroni ½ box
- 4 tablespoons Sweet pickle relish
- 1 cup Chopped celery
- 2 tablespoons Chopped onion
- 1 cup Frozen peas cooked and cooled
- 4 Hard cooked eggs chopped
- 2 teaspoons Prepared mustard
- 1 cup Mayonnaise
- 1 teaspoon Salt to taste
Instructions
- Cook macaroni following directions on the package. Drain into a colander and rinse with cold water. Cool to at least room temperature, or in the fridge.
- Meanwhile, in a large bowl combine celery, onion, relish, eggs and peas.
- Stir in cooked macaroni.
- Stir in mustard and mayonnaise and blend thoroughly. Taste and add salt as desired.
- Store in a tightly sealed container for up to 5 days. If salad seems dry, add a couple of tablespoons of mayonnaise to moisten.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Can i sub half of the mayo for Greek yougart or sourcream?
Yes you can. That’s what we do for the Hawaiian Mac Salad.
Excellant , thank you. Truly enjoyed this receipe.
Thank you Lorrie, you are so welcome.
I did t have peas so I added red bell pepper and another tablespoon of onion. I also used sweet relish and Wickles relish.❤️❤️
Awesome feedback Teri! Thanks for stopping by.
Hi Kristin: These 2 recipes are lovely, The Macaroni Salad with peas & The Baked Chicken are so yummy together. I love your recipes as they are so simple to make & are so tasty.
Love your comment carol! Thanks for stopping by.
Salad was great. I did add a bit of garlic powder the second time I made it along with some cooked crisp fried bacon for a bit of variety. Two kids loved it without bacon but my little bacon eater loved it better with the bacon (of course!). I also always added some black pepper but white pepper would work also.
But the recipe is great just the way it is. Love the proportion of ingredients. Some cooks add too much mayo or eggs or onions but this is perfect. Good job.
Thank you Patti! Love the feedback, thanks for stopping by to share.
This is such an easy recipe. It reminds me of my Grandma May’s recipe, that I had lost. Love, love this recipe. I’ll be making it more often in the future. Very tasty! Thank you!
You are so welcome Judy! Thanks for stopping by.
Kristin – love the new picture!! So pretty! Love the hair too. 🙂
You are so sweet, thank you!
I followed the recipe and it was very bland and tasteless. Was very disappointed in it. I can say I’ll won’t be making it again.
‘Might want to stick to Rice Krispies and milk if you can’t use a bit of imagination – or call Grandma…
So good. Everyone should try it.
Thank you Rebecca!
I have made this recipe several times, my husband even loves it and he doesn’t normally like macaroni salad , our families all time favorite, I do splash a little apple cider vinegar over the noodles after I rinse them, just something I like to do!
We have had it with several different add-ins, anyway you make it it is delicious!
Love the feedback Christine! Thanks for stopping by.
My go to Macaroni salad recipe from now on! This was a big hit, very flavorful. Next time I will only use two tsp of sweet relish to cut down on the sweetness, just personal preference though. thanks for this tasty recipe….
You are so welcome Dorothy! Thanks for stopping by.
K.
What type of onion is used?
You can use any onion you like. I usually use a red onion.