Macaroni Salad

5 from 2 votes

When warm weather hits, there’s one side dish I always crave — this creamy, tangy, nostalgic Classic Macaroni Salad. Packed with tender elbow macaroni, chopped boiled eggs, crisp peppers, and sweet relish, it’s the perfect balance of crunch and creaminess. Bring this to your next cookout or potluck and watch it disappear!

Prep Time15

Cook Time8

Chill Time1

Total Time1 23

Course: Appetizer, Pasta, Salad, Side Dish

Cuisine: American

Servings: people

Author: Matt Price

Equipment

Large Pot for boiling pasta
Strainer or Colander
Large Mixing Bowl
Small Whisking Bowl
Chef's Knife and Cutting Board

Ingredients

Salad Ingredients

1 lb elbow macaroni
4 large eggs hard-boiled and chopped
½ cup red bell pepper finely diced
½ cup green bell pepper finely diced
½ cup red onion finely diced
½ cup sweet relish
Salt & black pepper to taste

Creamy Macaroni Salad Dressing

1 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar optional, for extra tang
½ teaspoon garlic powder optional
1 teaspoon sugar optional, to balance the tang

US Customary - Metric

Instructions

Cook the Macaroni: First things first — perfect pasta.

Bring a large pot of salted water to a boil.
Add the elbow macaroni and cook until al dente, about 7–8 minutes.
Drain immediately and rinse under cold water to stop the cooking. This also keeps the noodles from sticking together.
Let the pasta cool completely while you prep the rest.

Make the Creamy Dressing

In a small bowl, whisk together the mayonnaise, yellow mustard, and sweet relish.
If you like a tangier bite, stir in the apple cider vinegar.
I love adding the garlic powder for a subtle layer of flavor and just a touch of sugar to balance it out — but that’s totally up to you!
Taste and adjust until you get that perfect creamy-tangy balance you crave.

Chop & Combine

While the pasta cools, chop your boiled eggs, red and green bell peppers, and red onion nice and fine for the best texture.
In a large mixing bowl, add the cooled pasta, chopped eggs, peppers, onion, and pour that luscious dressing over the top.

Toss It All Together

Using a large spoon or spatula, gently toss everything until every elbow is coated and the eggs and veggies are evenly distributed.
Add salt and black pepper to taste — I usually start with a good pinch of each and adjust from there.

Chill & Serve

Cover the bowl and refrigerate for at least 1 hour before serving.
This step really brings the flavors together and keeps the salad perfectly cold and refreshing.
When you’re ready to serve, garnish with a sprinkle of paprika or a handful of chopped parsley. If you’re feeling extra — a little crumbled bacon never hurts!

Notes

Tips for Perfect Macaroni Salad Every Time

✅ Always rinse the pasta under cold water to stop cooking
✅ Chill before serving — warm pasta salad is never it
✅ Chop your peppers and onion finely for the best bite
✅ Make extra — it disappears fast!

What to Serve With Classic Macaroni Salad

Pair this macaroni salad with everything from BBQ ribs to fried chicken, juicy burgers, grilled brats, or pulled pork. It’s also perfect as part of a summer picnic spread with baked beans, deviled eggs, and cornbread.

Macaroni Salad Variations to Try

Swap in celery for extra crunch
Use Duke’s mayo for that authentic Southern creaminess
Add diced pickles if you love more tang
Stir in a spoonful of sour cream for added richness and a tangy kick

Nutrition