You’ll swear off the stuff from the deli case after making this macaroni salad recipe. It’s a light, creamy version of the picnic classic.
This macaroni salad recipe is a must-have family favorite. Everyone has expectations for how macaroni salad should look and taste, and with a dressing that’s tangy and slightly sweet, this recipe hits all the right notes. Bring this cold salad to cookouts, picnics and other get-togethers. It’s also a delicious late-night snack.
For the best flavor, choose fresh ingredients and good-quality mayonnaise. Follow our tips below to cook the macaroni to the perfect level of doneness, too.
Ingredients for Macaroni Salad
Elbow macaroni: The curved shape and hollow center of this noodle hold onto the dressing. The recipe calls for two cups of dry elbow noodles, about eight ounces or half of a one-pound box.
Fat-free mayonnaise: Use a fat-free mayo for a lighter salad. If you prefer, use regular mayonnaise or one made with olive oil or avocado.
Sweet pickle relish: You only need two tablespoons of this sweet-tangy relish. It gives this salad better-than-the-deli flavor.
Sugar: Macaroni salad has a light sweetness thanks in part to a pinch of sugar stirred into the dressing.
Chopped vegetables: Our recipe includes chopped celery, carrot and onion for crunch and savory flavor.
Hard-boiled egg: Cook and chop a hard-boiled egg to sprinkle over the salad just before serving.
Seasonings: The sweet flavor of macaroni salad is kept in check by a blend of salt, pepper and ground mustard. A dash of paprika is the finishing touch on top.
Directions
Step 1: Cook the macaroni
Bring a pot of salted water to a boil and follow the package directions to cook the pasta. Two to three minutes before the end of the cooking time, test a piece of macaroni—it should be al dente.
Drain the pasta and immediately begin rinsing it in cold water—continue rinsing until the macaroni is cool to the touch. Drain well and pour the cooled pasta into a large bowl.
Step 2: Make the dressing
In a small bowl, stir together the mayonnaise, sweet relish, sugar, ground mustard, salt and pepper.
Editor’s Tip: If you like cold salads extra saucy, make a double batch of dressing.
Step 3: Assemble the salad
Add the chopped celery, carrot and onion to the macaroni and stir together.
Then, add in the dressing.
Stir the salad with a large spoon to thoroughly coat the macaroni and vegetables with the dressing.
Step 4: Garnish and serve
Transfer the salad to a serving bowl. Sprinkle chopped hard-boiled egg over the top, followed by a generous sprinkle of paprika. You can serve the salad right away or cover and refrigerate it to serve later.
Recipe Variations
Try other pasta shapes: While elbow macaroni is traditional, other small pasta shapes work well. Try rotini, small shells, ditalini, bow ties (farfalle) or mini penne.
Put eggs in the salad: Instead of using one egg to garnish, hard-boil and chop four or five eggs, then stir them into the salad.
Add more veggies: Sub in diced red or green pepper, diced cucumbers, tiny broccoli florets or halved cherry tomatoes.
Cut back the sugar: The sugar in this recipe can be reduced or omitted; the mayonnaise will still be light and sweet.
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