This Classic Macaroni Salad recipe is a hit at parties, BBQs and with adults and kids alike. It comes together easily and is the perfect side dish for summer parties, making it perfect for Memorial Day and 4th of July!
Macaroni Salad is a staple at all of our family get-togethers, served alongside other picnic favorites like Potato Salad, Baked Macaroni and Cheese and Tuna Pasta Salad.
THE BEST MACARONI SALAD RECIPE
See the peas in that macaroni salad? This is seriously the only thing I like peas in. And I hate peas. But there’s something about the combination of flavors and textures in this macaroni salad that makes them fit in perfectly.
This is a favorite family recipe that my mom has been making since her home ec class in high school. It’s loved by everyone – so much so that my cousin listed it specifically in our family reunion book as his favorite food. It’s that good.
INGREDIENTS NEEDED TO MAKE EASY MACARONI SALAD
- Elbow macaroni
- Sweet pickle relish
- Celery
- Onion
- Peas
- Mayonnaise
- Mustard
- Hard boiled eggs
Crunchy celery and peas, tangy pickle relish and mustard, tender hard boiled eggs and macaroni come together with the perfect amount of seasoning and just enough mayo to keep it from drying out. My kids love it too, even with the peas and onions! Now THAT is a special recipe!
HOW TO MAKE THE BEST MACARONI SALAD
- Cook macaroni following the directions on the package. Drain and rinse in colander and drain well. Cool to at least room temperature, or in the fridge. *Note: For cold pasta salads, you want to always rinse your pasta. Not only does this cool it off and stop the cooking process, it helps to rinse the extra starches and keeps the noodles from sticking together.
- While the pasta is cooking toss together the chopped celery, diced onion, pickle relish, peas, chopped hard boiled eggs in a large bowl. Once the macaroni is cool, stir that in too.
- Using a silicone spatula or wooden spoon, stir in mayonnaise and mustard. The recipe calls for 1 cup of mayo, but you may need more or want to use less, depending on your personal preference.
RECIPES TO SERVE WITH CLASSIC MACARONI SALAD
This classic pasta salad is normally served with grilled meats or fish and is a backyard barbecue staple. These recipes would pair fabulously with Macaroni Salad:
- Grilled Chicken Marinade
- Grilled Steak Marinade
- Easy Baked Pork Chops
- Korean Short Ribs
- Slow Cooker Baby Back Ribs
- Baked Chicken Breasts
- Crispy Baked Chicken Thighs
HOW LONG CAN MACARONI SALAD SIT OUT?
Because of the mayonnaise in this recipe, it is best kept refrigerated. It can be left out for up to two hours in the shade before it would need to be discarded. If left out in the sun, it will spoil faster.
Store macaroni 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.
DO I HAVE TO ADD PEAS TO MACARONI SALAD?
You do not have to add the peas to this salad. They do add a nice texture, but you can customize with other vegetables, like bell peppers, tomatoes or olives.
Love this Classic Macaroni Salad? For more delicious potluck friendly sides, be sure to check these out:
For all salads go HERE and for the Recipe Index go HERE.
Print out this recipe and make this classic macaroni salad for your next BBQ or summer party. You can thank me later.
Classic Macaroni Salad
Ingredients
- 2 cups elbow macaroni 1/2 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 and rinse in colander and drain well. Cool to at least room temperature, or in the fridge.
- Meanwhile, in a large bowl combine celery, onion, relish, eggs, salt and peas.
- Stir in cooked macaroni.
- Stir in mustard and mayonnaise and blend thoroughly.
- Store in a tightly sealed container for up to 5 days. If salad seems dry, add a couple of tablespoons of mayonnaise to moisten.
Nutrition
Laurie Guyatt says
January 19, 2020 at 4:55 pmIf I added too much relish how can I fix it??
Kristin Maxwell says
January 24, 2020 at 2:58 pmAdding more mayo would probably help, and wouldn’t ruin the salad.
Cathy says
August 16, 2019 at 2:31 pmKristen, I have to make this macaroni salad for approximately 100 people. How much of the ingredients should I use?
Kristin says
August 17, 2019 at 5:11 pmThe recipe will feed 8-10 people, so you’ll have to multiple to get enough for 100.
Pamela D VanCleave says
July 24, 2019 at 3:55 pmSounds yummy cant wait to try it out. Have been wanting this recipe for a long time! Thanks-pam
Denise Enright says
June 26, 2019 at 3:56 pmExcellent..just excellent. Not overpowering with the mayo. I added a pinch more salt. My family favorite..
Kristin says
June 27, 2019 at 9:54 amThank you Denise!
Liz Reid says
June 17, 2019 at 10:41 amThis is the BEST pasta/pea salad I have ever made. It is not overpowering with pickle or mustard . We added more black pepper but that is just us. I also used Hellman”s avocado oil mayo. I panicked when I wasn’t finding the recipe again, but I’d shared it and got it again. Making it now. Thank You !!
Kristin says
June 18, 2019 at 8:16 amYou’re so welcome Liz! thank you so much for stopping by!
Carol Whyte says
June 8, 2019 at 9:59 amThis is absolutely outstanding – just the way my mother in law used to make it (except for the peas). The family loved this and asked for it again. Thanks for a recipe that’s a keeper!
Kristin says
June 10, 2019 at 8:47 amHi Carol, so happy that you and your family loved this recipe!
Maryellen says
June 1, 2019 at 11:48 amCan I add a tablespoon of Vinegar to this?
Kristin says
June 10, 2019 at 10:23 amSure you can add vinegar.
Elizabeth Reid says
June 1, 2019 at 9:10 amThis was easy to make and tasted great. I normally don’t like most pasta salads. The amounts of each ingredient I used were not exactly what was listed. I was making a larger batch and used more red onion, celery, and peas than would have been proportional. I also added a fair amount of black pepper and a bit more of salt. It was great the next day after a longer refrigeration to bring out all the flavors. I also used Hellman’s Avocado oil mayo.
Kristin says
June 3, 2019 at 1:56 pmGreat ideas Elizabeth! sounds tasty!
McKiela says
May 28, 2019 at 12:06 pmHow do you combine the eggs in with it just smoosh them and mix into the mixture or what? Or is it just what you put ontop?
Kristin says
May 29, 2019 at 10:43 amI chop them and just gently mix them in. The few slices on top are more for looks.
Amber N Boles says
May 28, 2019 at 8:29 amCan I use canned peas?
Kristin says
May 29, 2019 at 10:45 amYes, the flavor is a little different and you’ll want to make sure to drain them really well first.