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.
What’s in Macaroni Salad?
- Elbow macaroni – my mom swears by this brand. I haven’t been able to find it in grocery stores lately, but I just discovered that it’s available on Amazon!
- Sweet pickle relish – make sure you get the sweet kind and not dill. Although dill won’t taste bad, the sweet really heightens the flavor of this macaroni salad.
- Celery – because you gotta have some crunch!
- Onion – just a little and diced really fine. I use red onion so it adds some color. Plus it’s a little bit spicier that other types.
- Peas – Ok, this is where things get a little dicely. Not everyone likes peas, myself included, but they really pop (pun intended!) in this pasta salad.
- Mayonnaise – This mac salad is mayo based, but it’s not so heavy with the stuff that it’s all you can taste. It’s what makes this salad so creamy and delicious.
- Mustard – for a little bit of tang.
- Hard boiled eggs – We always have hard boiled eggs in our fridge because my husband eats them almost every day. Make them yourself using that easy recipe or buy a package at the store.
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.
What Goes with 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
Top Tips and Tricks
- Rinse the pasta – Make sure to rinse the pasta after draining it. You want your macaroni to be al dente and not get mushy.
- 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.
- How to Store Leftovers – 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.
- I don’t like mayonnaise – Instead of mayo you could use sour cream or greek yogurt. It definitely won’t have the same taste or texture but it’s close enough to still taste good.
Love this Classic Macaroni Salad? For more delicious potluck friendly sides, be sure to check these out:
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.
Delicious! Perfect for summer picnics!
Nice! Thank you Diana.
Would the amount of mayo or mustard need to be changed if I were to add tomatoes, ham cubes and cheese cubes?
Yes, but you could play around and adjust that. If you’re adding more mustard, I would do so just a tiny bit at a time because it can get overpowering really quick.
Hi. You can change up the relish to sandwich spread instead, just a couple of teaspoons should do it. Also add some multi-colored vegetable peppers to your salad. Delicious. Give it a try.
Sorry it should have been multi-colored. Tablet keeps wanting to change words on me. Oh. For us that are allergic to pepper spices add Clubhouse Italian Seasoning with red lid only contains dehydrated vegetable peppers instead. Black lid contains pepper spices. Also for any recipe that asks for paprika, exchange for turmeric instead.
Delicious!! I wasn’t in the mood for a cold pasta salad, but don’t have a ton of fresh veggies or block cheese. I came across this recipe, and I had everything. Sweet relish was something w bought on accident, but it really stands out in this recipe. My new go to!!
Nice! Thanks for stopping by Sara.
Mine turned out fabulous! I splashed the macaroni with a couple tablespoons of apple cider vinegar while it was in the strainer, it was yummy! Thanks for posting 😁
You are so welcome Christine! Thanks for stopping by.
If I added too much relish how can I fix it??
Adding more mayo would probably help, and wouldn’t ruin the salad.
Kristen, I have to make this macaroni salad for approximately 100 people. How much of the ingredients should I use?
The recipe will feed 8-10 people, so you’ll have to multiple to get enough for 100.
Sounds yummy cant wait to try it out. Have been wanting this recipe for a long time! Thanks-pam
Excellent..just excellent. Not overpowering with the mayo. I added a pinch more salt. My family favorite..
Thank you Denise!
This 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 !!
You’re so welcome Liz! thank you so much for stopping by!
This 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!
Hi Carol, so happy that you and your family loved this recipe!
Can I add a tablespoon of Vinegar to this?
Sure you can add vinegar.
This 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.
Great ideas Elizabeth! sounds tasty!
How 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?
I chop them and just gently mix them in. The few slices on top are more for looks.
Can I use canned peas?
Yes, the flavor is a little different and you’ll want to make sure to drain them really well first.