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This Classic Macaroni Salad is the creamy, crowd-pleasing side I bring to every summer cookout. Tender elbow macaroni, crisp celery, and a tangy-sweet mayo dressing come together in under 30 minutes, and it tastes even better made a day ahead.
More macaroni & pasta salads: Hawaiian Macaroni Salad | Tuna Macaroni Salad | Simple Pasta Salad
Before You Get Started
A few small things make the difference between a flat, gummy macaroni salad and a creamy, flavorful one. Here’s what matters most.
- Rinse the pasta under cold water until fully cooled. This stops the cooking and keeps the salad from turning gummy or watery once the dressing goes on.
- Season as you go and taste before chilling. Salt the pasta water, then adjust the salt at the end so the finished salad isn’t bland.
- Chill for at least an hour, then loosen with mayo before serving. The pasta drinks up the dressing as it sits, so a spoonful of mayo brings back that creamy texture.
recipe walk-through
How to Make Classic Macaroni Salad
See the recipe card below for full, detailed instructions
Here’s how it comes together. It’s mostly hands-off once the pasta is cooked.
Step 1: Cook and cool the macaroni
Cook the elbow macaroni in salted boiling water until just tender, then drain and rinse under cold water until fully cooled.
If you like a little extra tang, splash the rinsed noodles with a teaspoon of apple cider vinegar before mixing.
Step 2: Prep the mix-ins
While the pasta cools, chop the celery, onion, and hard-boiled eggs, and thaw the peas. Red onion adds the best color and bite, but any onion works.
Make it your own: Swap the peas for diced red bell pepper, stir in crisp cooked bacon, or cut the sweet relish back to 2 teaspoons if you prefer it less sweet.
Step 3: Combine and dress
Add the cooled macaroni to the bowl with the mix-ins, then stir in the mayonnaise and mustard until everything is evenly coated.
For a lighter, tangier salad, swap up to half the mayo for plain Greek yogurt or sour cream.
Step 4: Season and chill
Taste and add salt as needed, then cover and refrigerate for at least an hour before serving. A good chill lets the flavors blend and is the difference between a bland salad and a great one.
Before serving, give it a stir and add a spoonful of mayo if it looks dry.
- Find more crowd-pleasing pasta salads for every cookout and potluck in one collection: 17 Best Pasta Salads
What to Serve It With
Macaroni salad is happiest next to something off the grill. It’s my go-to side for a cookout plate, and it rounds out just about any summer main. A few favorites to serve it with:
- Grilled Hamburgers
- Grilled BBQ Chicken
- St. Louis Ribs
- Grilled Chicken Kabobs
- BBQ Pulled Pork Sandwiches
- Cheeseburger Sliders
Storage Tips
How to Store Macaroni Salad
Refrigerate in an airtight container for up to 5 days. Keep it chilled right up until serving, especially outdoors, since the mayo dressing shouldn’t sit at room temperature for long.
Add a little mayo before serving leftovers. The pasta absorbs the dressing as it sits, so a couple of tablespoons stirred in brings back the creamy texture.
Make it a day ahead for the best flavor. It actually tastes better after an overnight chill, which makes it a great one to prep before a party.
Frequently Asked Questions
What is the best mayonnaise to use?
A full-fat mayo like Hellmann’s (Best Foods) or Duke’s gives you the creamiest, most classic flavor. Light mayo works if you want to cut calories, though the salad will be a little thinner and tangier.
Can I use Greek yogurt instead of mayonnaise?
Yes. Swap up to half of the mayo for plain Greek yogurt or sour cream for a lighter, tangier salad. Keep at least half mayo so it still tastes rich and classic.
How long can macaroni salad sit out?
Because it’s mayo-based, don’t leave it out for more than 2 hours, or 1 hour if it’s above 90°F outside. At a picnic or cookout, set the bowl over ice to keep it cold and safe.
Can I make it less sweet?
Absolutely. Cut the sweet pickle relish back to 2 teaspoons, or use dill relish instead for a more savory, tangy salad.
More Potluck & Cookout Salads
Classic Macaroni Salad
Ingredients
- 2 cups uncooked elbow macaroni about ½ box
- 4 tablespoons sweet pickle relish
- 1 cup chopped celery
- 2 tablespoons chopped onion
- 1 cup frozen peas cooked and cooled
- 4 hard-boiled eggs chopped
- 2 teaspoons prepared mustard
- 1 cup mayonnaise
- 1 teaspoon salt to taste
Instructions
- Cook the macaroni in salted water according to package directions. Drain, rinse under cold water, and cool to at least room temperature.
- In a large bowl, combine the celery, onion, relish, eggs, and peas.
- Stir in the cooled macaroni.
- Add the mustard and mayonnaise and stir until evenly coated. Taste and add salt as desired.
- Cover and refrigerate at least 1 hour before serving.
Notes
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- If it looks dry: Stir in a couple tablespoons of mayo before serving to bring back the creaminess.
- Make ahead: Flavor is best after an overnight chill, so it’s a great party prep-ahead.
- Less sweet: Reduce the relish to 2 teaspoons, or use dill relish for a savory version.
- Add-ins: Diced red bell pepper, crisp cooked bacon, or fresh dill are all great mix-ins.
- Lighter option: Swap up to half the mayo for plain Greek yogurt or sour cream.
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.
Love all your recipes! They are down to earth and easy to put together.
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.