Macaroni Salad
I think it’s safe to say Macaroni Salad is a summer potluck or BBQ staple. Like, if I turned up and didn’t see a big ol’ bowl of classic macaroni salad on the table, I’d honestly be a little concerned. It’s cold, creamy, carby, and totally nostalgic. The kind of side dish that just belongs next to grilled burgers or veggie skewers. It’s also super cheap to make, which I really appreciate. But this easy mac salad isn’t just good for gatherings, it’s also a great side to meal prep for your lunches for the week!
“This recipe is amazing! I had my first bite and said “wow” out loud. My partner who normally doesn’t like any sort of mayo based dressings loved it too. I cut the sugar back a tiny bit (added about 2 tsp instead of 1 tbsp) but that’s just preference. Will definitely be keeping this in the summer rotation! Thanks Beth :)”
Sam
A Classic Macaroni Salad
Macaroni salad starts with one of my favorite budget-friendly staples: macaroni, of course. It’s a creamy pasta salad at heart (and there are a lot of ways to make it), but here’s how I like to do it. I mix in celery, bell pepper, and red onion for crunch and color, plus a couple of hard-boiled eggs to make it more filling. Then the dressing is a classic deli-style combo of mayo, Dijon, sweet pickle relish, a splash of vinegar, a pinch of sugar, and salt and pepper.
To me, this is the macaroni salad that belongs right beside my Southern potato salad at summer BBQs, potlucks, and casual family dinners. They both have that creamy, nostalgic side dish thing going on, but this one gets extra texture from the macaroni and crisp vegetables, plus a brighter finish from the dressing. It’s classically creamy, sweet, tangy, crunchy, and delicious. Plus, it gets even better after chilling because the dressing, vegetables, and seasonings have time to meld. 🤤
Recipe Success Tips
- Cut the add-ins small enough to mix evenly. I think one of the easiest ways to make macaroni salad taste really good is to dice the celery, bell pepper, red onion, and hard-boiled eggs into small pieces so they distribute through the pasta instead of clumping together. This gives every spoonful a little crunch, creaminess, and flavor without any one ingredient taking over.
- Cook the macaroni until fully tender, but not falling apart. This recipe is easy for beginners, and getting the pasta texture right is the one place I’d pay close attention. Pasta firms up slightly in the fridge, so you don’t want it too al dente for this recipe. It should feel tender when you bite into it and still hold its shape when stirred. If it has a firm white center, it needs another minute; if the noodles are splitting or collapsing, they’ve gone too far.
- Whisk the dressing until smooth and season to taste. The mayo should loosen, the Dijon should blend completely into the dressing, and the sugar, vinegar, relish, salt, and pepper should make it taste creamy, tangy, and lightly sweet before it touches the pasta. This helps the dressing coat the macaroni evenly instead of leaving streaks of mustard or little pockets of seasoning.
- Chill the salad before serving if possible! While you can serve this macaroni salad right away, I think it tastes best after at least 30 minutes in the fridge. The raw onion mellows slightly, and the dressing ingredients blend better. Stir it well before serving.
Top Tip
I absolutely love the bite of the red onion in this recipe. It adds a really nice contrast to the creamy dressing. But if you’re someone who doesn’t love that sharp, raw onion flavor, try soaking the chopped onion in cold water for about 10 minutes before mixing it in. Just make sure to drain it well and pat it dry with a paper towel so it doesn’t water down the salad. This trick takes the edge off without losing any crunch!
Macaroni Salad
Cost $3.50 recipe / $0.44 serving
Ingredients
- 2 hard-boiled eggs ($0.24)
- ½ red bell pepper ($0.63)
- ½ red onion ($0.60)
- 2 ribs celery ($0.20)
- 8 oz. (220 g) macaroni (uncooked, $0.62*)
Dressing
- 1 cup (230 ml) mayonnaise ($0.80)
- 1 Tbsp Dijon mustard ($0.18**)
- 1 Tbsp sweet pickle relish ($0.08)
- 1 Tbsp red wine vinegar ($0.10***)
- 1 Tbsp granulated sugar ($0.01****)
- ½ tsp salt ($0.02)
- ¼ tsp black pepper (freshly cracked, $0.02)
Video
Instructions
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Chop the salad ingredients, so they’re ready to go. Dice the hard-boiled eggs, bell pepper, onion, and celery.
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Boil the macaroni until tender, then drain it in a colander. Briefly rinse the pasta with cool water to cool it off.
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While the macaroni is boiling, prepare the dressing. Stir together the mayonnaise, Dijon, relish, red wine vinegar, sugar, salt, and pepper.
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Combine the cooled and drained macaroni, egg, bell pepper, celery, and onion in a bowl. Pour the dressing over top, then stir until everything is well combined and coated in dressing.
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Serve the macaroni salad immediately or refrigerate until ready to eat. Chilling it for at least 30 minutes makes it taste even better! Enjoy.
See how we calculate recipe costs here.
Notes
**Dijon mustard gives the dressing a smooth, savory sharpness without making the dressing taste too mustardy. Yellow mustard can be used in a pinch, but it has a stronger color and a more classic mustard flavor, so start with a little less and add more to taste.
***Red wine vinegar adds a tangy flavor that wakes up the creamy mayo dressing. Apple cider vinegar is the closest swap and will taste a little fruitier, while white vinegar is sharper. Lemon juice can also work, but it gives the salad a brighter, more citrus-forward flavor.
****There are two main camps when it comes to macaroni salad: sweet and not so sweet. I like mine with just a touch of sweetness to balance the acidity and creaminess of the dressing, so that’s what you’ll get with this recipe. If you like yours sweeter, you can simply add more sugar to taste (up to about ¼ cup sugar).
Want to add some garlic? If you like a little garlic flavor, add ¼ tsp garlic powder to the dressing. I prefer garlic powder here because it blends smoothly into the mayo dressing and gives a mellow, savory flavor without the sharpness of raw garlic.
Make it ahead: Macaroni salad lasts about 3-4 days in the fridge when stored in an airtight container. For the best flavor, chill it for at least 30 minutes before serving so the seasonings in the dressing and the crunchy vegetables have time to meld.
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Macaroni Salad Step-by-Step Photos
Gather all of your ingredients.
Prep the add-ins: Start by dicing two hard-boiled eggs (here’s a tutorial on how to make hard-boiled eggs, if needed), ½ of a red bell pepper, ½ of a red onion, and 2 ribs of celery. I like to dice the celery, bell pepper, and onion fairly small (about ¼-inch pieces), so they mix evenly through the macaroni without any big crunchy chunks taking over. The egg can be chopped a little larger since it’s softer and breaks down slightly as you stir anyway.
Cook the pasta: Next, boil 8 oz. elbow macaroni in salted water until tender. Since macaroni salad is served cold, the pasta should be fully cooked, but not mushy. Bite into a noodle to check it: if the center still looks white or feels firm and chalky, it needs another minute. If the noodles are splitting, collapsing, or losing their curved shape, they’re overcooked.
Drain the pasta in a colander and rinse briefly with cool water to stop the cooking process and cool it down for the dressing. Let it drain well so extra water doesn’t thin out the salad.
Prepare the dressing: Combine 1 cup mayonnaise, 1 Tbsp Dijon mustard, 1 Tbsp sweet relish, 1 Tbsp red wine vinegar, 1 Tbsp sugar, ½ tsp salt, and ¼ tsp freshly cracked pepper. Whisk for about 20-30 seconds, or until the dressing looks creamy and combined. Give it a quick taste before adding it to the pasta. It should taste tangy, lightly sweet, and well-seasoned since it’ll mellow slightly once mixed with the macaroni and vegetables.
Assemble the salad: Add the cooked, cooled, and well-drained macaroni to a large bowl along with the chopped egg, bell pepper, celery, and red onion. The macaroni should feel cool to the touch before the dressing goes in, so the mayo stays thick and creamy.
Dress the salad: Pour the prepared dressing over the macaroni and veggies in the bowl.
Stir gently until everything is well combined and coated in dressing, scraping along the bottom of the bowl so everything is incorporated. The salad should look creamy and evenly mixed, with little pieces of egg, celery, pepper, and onion throughout.
Chill or serve: And now your macaroni salad is ready to eat! You can serve it right away, though it does taste best after chilling in the fridge for at least 30 minutes, so the flavors have time to meld. If you don’t plan to serve it right away, keep it chilled and give it a good stir again just before serving.
What Else Can I Add to Macaroni Salad?
This homemade macaroni salad is another one of those great catch-all recipes. You can add all sorts of ingredients for color, texture, and flavor. Here are some add-in ideas I love:
- Broccoli florets: For extra crunch and color. Chop them very small or blanch briefly (boil on the stove top for 1-2 minutes, then cool) if you want a softer texture.
- Peas: These add sweetness and some plant-based protein! I prefer using frozen peas here. Thaw them first, and pat dry so they don’t water down the dressing.
- Black olives: Add a briny, salty flavor. Since olives bring extra salt, taste the salad before adding more seasoning.
- Shredded carrots: For sweetness, color, and crunch. A coarse shred works well because it holds up in the creamy dressing.
- Diced ham: Makes the salad heartier and more savory!
- Chopped parsley: Adds freshness and a little color.
- Leftover grilled chicken: Turns this side dish into an easy cold lunch. Dice it small or shred it before mixing in.
- Diced dill pickles: If you add a lot of pickles, you may want to slightly reduce the relish or vinegar so the dressing doesn’t get too sharp.
- Crispy air fryer bacon crumbles: I love the smoky, salty crunch bacon crumbles add! Fold them in right before serving if you want them to stay crisp.
Serving Suggestions
I love serving this macaroni salad with our grilled sausage and peppers packet for an easy summer dinner. It’s also great alongside chicken burgers or smoky mushroom kebabs…anything off the grill, really. And if you’re putting together a spread, don’t forget the potato salad! Add a simple fruit dip for dessert, and you’ve got a meal that’s totally family-friendly and perfect for a casual get-together with friends.
Storage Instructions
Keep any leftovers in the refrigerator for up to 3-4 days in an airtight container. The macaroni will continue to absorb moisture as it sits, so you may find it gets a little drier each day. Give it a good stir before serving, and if needed, add a small spoonful of mayo to loosen it up.
Room Temperature
If you’re taking your mac salad to a potluck or BBQ, don’t let it sit out at room temperature for more than two hours. Keep it chilled until serving, especially on hot summer days. If the temperature is above 90°F, don’t let it sit out for more than one hour to keep things food-safe!
Freezer
I don’t recommend freezing this recipe. Mayo-based dressings can separate after thawing, and cooked macaroni can turn soft or mushy. This one is best made fresh and stored in the fridge.
Try These Summer Potluck Classics Next:
- Cowboy Caviar is a colorful summer dip, salad, and taco topper all in one, with black beans, black-eyed peas, tomatoes, peppers, cilantro, and a tangy lime vinaigrette.
- My favorite way to serve this Creamy Coleslaw is chilled, glossy, and tucked right next to smoky, saucy summer mains.
- I like how these Stovetop Baked Beans use pantry staples, so they’re easy to pull together when the picnic table needs one more side!
More Easy Pasta Salad Recipes
Our Macaroni Salad recipe was originally published 6/22/22. It was retested, reworked, and republished to be better than ever 8/2/25.
