Macaroni Salad – Spend With Pennies

This macaroni salad recipe is a simple classic and potluck perfect! Tender elbow macaroni, a quick creamy dressing, and a handful of add-ins comes together in no time.

Ingredient Tips For Macaroni Salad

I find macaroni noodles one of the most comforting pasta shapes—it’s perfect for everything from soups to mac and cheese, and of course, a classic macaroni salad recipe.

• Pasta: I use elbow macaroni, but any short pasta will work. Try ditialini, small shells, or mini farfalle (bow ties).
• Red onion: Onion adds flavor, ensure it is finely diced so it doesn’t overpower the other flavors. For a milder flavor, either soak the diced onion in cold water or use green onion in place.
• Add-Ins: Celery, red bell pepper, and shredded carrots add freshness and crunch.

Dressing for Macaroni Salad

• Mayonnaise: Mayo is the creamy base of this macaroni salad recipe.
• Tang: White vinegar or apple cider vinegar adds a bright, tangy flavor.
• Sweetness: A bit of sugar and a spoonful of sweet pickle relish balance the tang from the vinegar.

Variations

• Dressing: Replace the homemade dressing with prepared coleslaw dressing. Make it lighter by replacing half of
• Add-Ins: Add cheese, bacon bits, diced ham, hard-boiled eggs, or baby peas.

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Macaroni Salad

Everyone loves this classic macaroni salad recipe! Elbow macaroni and a handful of add-ins in a simple homemade dressing.

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Author Holly Nilsson

Cook ModePrevent your screen from going dark

• In a large pot, cook the elbow macaroni in salted water according to the instructions on the package. Drain well and rinse it under cold water to stop cooking.

• To make the dressing, in a large bowl, combine mayonnaise, vinegar, sugar, relish, mustard, salt, and pepper. Mix well.

• Add the drained macaroni, celery, carrots, red pepper, and onion to the dressing. Toss well to coat. Taste and add additional salt and pepper if desired.

• Refrigerate the macaroni salad for at least 1 hour before serving.

*You will need 2 to 2 ½ cups of add-ins. Use the list above for a basic macaroni salad or change them to your liking. Other favorite add-ins include pickles, olives, ham, sweet peas, and cheddar cheese.

• Elbows can be swapped for ditalini, small shells, or wagon wheels.
• Dice the add-ins about the size of the macaroni.
• Rinse the pasta after draining to stop it from cooking.
• Mix the dressing directly in the salad bowl and then add the other ingredients, one less dish to wash.
• Store leftovers in the fridge in a covered container for up to 4 days.

Calories: 432 | Carbohydrates: 37g | Protein: 6g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 408mg | Potassium: 214mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2332IU | Vitamin C: 18mg | Calcium: 25mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Pasta, Salad, Side Dish

Cuisine American

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