Description
This Classic Macaroni Salad is creamy, crunchy, slightly sweet, and incredibly simple to make. Packed with chopped veggies, tender elbow macaroni, and a zesty-sweet dressing, it’s the perfect side dish for cookouts, picnics, or weekday lunches. Ready in under 40 minutes, this recipe is a no-fail favorite.
Ingredients
Scale
- 4 cups uncooked elbow macaroni
- 1 cup mayonnaise
- ⅔ cup white sugar (adjust to taste)
- ¼ cup distilled white vinegar
- 2 ½ tablespoons yellow mustard
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 2 stalks celery, chopped
- 1 large onion, chopped
- 1 green bell pepper, seeded and chopped
- ¼ cup grated carrot (optional)
- 2 tablespoons chopped pimento peppers (optional)
Instructions
- Cook the Pasta: Boil macaroni in salted water until tender, about 8–10 minutes. Drain and rinse under cold water. Let cool completely.
- Make the Dressing: In a large bowl, whisk together mayonnaise, sugar, vinegar, mustard, salt, and pepper until smooth and creamy.
- Chop the Veggies: Finely dice celery, onion, bell pepper, carrot, and pimentos if using. Keep the pieces small for an even texture.
- Combine Everything: Add cooled pasta to the dressing. Stir gently to coat. Add chopped vegetables and fold in until well mixed.
- Chill and Serve: Cover and refrigerate for at least 2 hours before serving to let the flavors blend.
Notes
Make sure pasta is completely cool before mixing to avoid a greasy texture. Adjust sugar and vinegar for a sweeter or tangier salad. For extra color, use red or yellow bell peppers. Stir before serving and add a splash of milk or mayo if the salad seems dry after chilling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Bake
- Cuisine: American Classic
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 10g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg