Nothing says summertime eating like a serving of classic macaroni salad with eggs and crisp vegetables dressed in a simple and creamy — but still light — mayonnaise dressing for any picnic, potluck, or barbecue.
⭐️⭐️⭐️⭐️⭐️
“Thank you so much for sharing this awesome recipe! I have made it probably 20 times & receive the best compliments each time!” -Brandi, FoodieCrush reader
Traditional Mayo-Based Salads Like This Are Timeless Favorites
Sometimes you just don’t mess around with the classics. Much like my Grandma’s Potato Salad (THE BEST) and my Creamy Coleslaw, there are no bells and whistles to this traditional macaroni salad recipe.
I’m not reinventing the wheel here, and that’s exactly why it’s a timeless favorite. This macaroni salad was born after years of suffering through versions that were too dry, too plain, or too heavily loaded with a goopy, flavorless mayo dressing that coated the macaroni like oil on a dipstick and likely came from a pre-packaged box from the deli counter.
This easy recipe is everything those others were not. First off, it’s homemade and dressed just right with a tangy but light mayo mixture. The pasta is neither clumpy nor starchy, but smooth and satisfying with every bite.
It’s simple but well-seasoned — everything you want in your favorite macaroni salad.
Enjoy!
Heidi’s Tips for Recipe Success
Cook the macaroni al denté as you would your favorite Italian pasta. Overcook it and you’ll end up with mushy bites that won’t stand up to the mixing with the vegetables.
After cooking, rinse the macaroni so it doesn’t stick. The macaroni salad trick I learned from my mom is to rinse the pasta after cooking and drain it really well so there’s no residual water lurking in the pasta nook and crannies. As the pasta cools, toss it a bit with your hands or a spoon so it stays loose and doesn’t clump together.
Pickle juice is my big secret! The dressing for this salad is a mayonnaise base that’s been thinned out with pickle juice reserved from the sweet pickles added to the salad.
The Key Macaroni Salad Ingredients
The full recipe, with amounts, can be found in the recipe card below.
For the macaroni salad:
- Short macaroni of your choice — I use ditalini (these extra short tubes) but classic shells or elbow macaroni works great too.
- Hard-boiled eggs — In my humble opinion, mayo-based salads always taste better with a touch of a hard-boiled egg.
- Veggies — A blend of finely chopped celery, bell pepper, and red onion add flavor and lots of crunch.
- Sweet pickles (sweet gherkins) — I always use sweet pickles, so if you use another style, taste test it to your liking.
For the dressing:
- Mayonnaise — Choose a quality bottle for a rich and creamy salad.
- Dijon mustard — Deepens the flavor of the dressing without making it taste like mustard.
- Sugar — When mixed with the mayo and pickle juice, it gives it an almost Miracle Wihp-esque flavor.
- Kosher salt and freshly ground black pepper — Season the salad again before serving.
How to Make Macaroni Salad (+ More Tips!)
- Cook the noodles so they have some bite to them. Watching your cooking time and cooking to the package directions should ensure the perfect al dente bite. And to be sure, taste test every minute or so when coming to the end of your cooking time.
- Add the pickles, peppers, eggs, and celery. Transfer the drained and rinsed pasta to a large bowl. Add the eggs, celery, red bell pepper, red onion, and sweet pickles.
- Whisk together the mayo dressing. I like to combine the macaroni salad dressing in a separate bowl to ensure it’s mixed fully before tossing with the pasta.
- Stir it all together. Add the dressing to the macaroni and fixings, and toss until everything is evenly coated. Sprinkle with fresh parsley to add a little color if desired.
- Refrigerate for the flavors to meld. This salad tastes best when it’s had some time in the refrigerator for the flavors to meld and the mayo sauce to permeate the noodles.
Ingredient Swaps and Variations
I almost always make this old-fashioned recipe as written, but every once in a while I get the urge to shake things up, just because I can. Here are some mix-ins and flavor swaps I’ve made over the years:
- Add bay salad shrimp for a shrimp macaroni salad
- Make it Mediterranean-style with smoked mozzarella and prosciutto
- Add cubed ham for a macaroni ham salad
- Toss in ⅓ to ½ cup finely chopped olives
- Swap the pickles for vinegar or lemon juice
- Add chopped roasted red peppers for a subtly smoky flavor
- Add finely chopped carrots for crunch
- Replace the mayo with Miracle Whip for a sweeter, tangier dressing (my Grandma’s potato salad recipe also uses Miracle Whip, so use whichever you grew up eating)
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
THE BEST Macaroni Salad Recipe
Ingredients
Salad:
- 1 pound ditalini pasta , or other short pasta or shell
- 3 hard-boiled eggs , diced
- 2 celery ribs , minced
- 1 red bell pepper , seeded and minced
- ¼ red onion , minced
- ¼ cup sweet pickles (sweet gherkins) , chopped
Dressing:
- 1 cup mayonnaise
- ¼ cup plus 1 tablespoon pickle juice
- 2 teaspoons granulated sugar
- 1 ½ tablespoons Dijon mustard
- Kosher salt and freshly ground black pepper , to taste
- Chopped parsley (optional)
Instructions
- Boil the pasta, then rinse and drain. Cook the pasta in salted water according to the package directions, Drain in a colander and rinse under cold water until cooled. Shake the colander to toss the pasta, and drain for about 5 minutes, tossing occasionally.
- Add the mix-ins. Transfer the drained pasta to a large bowl. Add the eggs, celery, red bell pepper, red onion and sweet pickles.
- Make the dressing. In a small bowl, mix the mayonnaise, pickle juice, sugar, and Dijon mustard; season with kosher salt and freshly ground black pepper. Add to the macaroni mixture and toss until evenly coated.
- Chill before serving. Season with more salt and pepper to taste then refrigerate for 1 hour before serving. Sprinkle with chopped parsley to add a little color if desired.
Nutrition
What Goes with Macaroni Salad
Think: barbecues, picnics, and of course, fried chicken! Here are a few mains to serve along with this classic side.
- BBQ — BBQ Chicken, Saucy BBQ Meatballs, Grandma’s Country Style Ribs, North Carolina-Style Vinegar Pulled Pork
- Mains — Garlic Burgers, Juicy Grilled Pork Chops, Buttermilk Chicken Tenders, Flaky Grilled Salmon
- Sandwiches — BLT Sandwiches, Club Sandwich, Ham Salad Sandwiches
- Sides — Fried Green Tomatoes, Grilled Corn, Grilled Vegetable Skewers, BBQ Baked Beans
FAQs
Go for it! I use Miracle Whip in my potato salad recipe, but prefer richer mayo here. If using Miracle Whip, taste the dressing before adding any sugar to see if the extra hit of sweetness is needed.
If your salad tastes even remotely bland, it probably needs more salt. You’ll want to salt the pasta water generously so the plain noodles are properly seasoned.
The dressing also needs a good amount of salt, *and* you’ll possibly need to salt the finished salad again after it’s chilled in the fridge.
You’re working with a full pound of pasta, plus lots of raw veggies, all of which needs salt to bring out their flavors.
The mayonnaise lends the dressing inherent creaminess, but the real secret lies in rinsing the pasta after cooking. This removes some of the excess starch from the pasta, which tends to make macaroni salad sticky rather than creamy.
Nope, you don’t want to freeze this recipe, trust me! The mayo dressing will separate (i.e. become grainy and gross) and the pasta will expand and turn to mush once thawed.
Storage and Make Ahead Tips
Once tossed with the creamy dressing, this simple macaroni salad should be eaten within 3 to 4 days.
You can definitely make it ahead of potlucks, holidays, and bbqs.
In fact, I recommend chilling it for at least an hour before serving, or make it the night before for the best, flavorful taste. And always remember to taste again before serving to decide if more salt and pepper seasoning needs to be added.
More Potluck Pasta Salads
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
Julia
Really good! Make every cookout!
Dorian Gray
This was a great recipe. All the basics to make a good pasta salad. I added a few finely chopped carrots just because they were with my celery and a little garlic powder.
Thank you so much!
Jennifer Martinez
Love this recipe…. I made it this morning for a Christmas party I am attending later this evening. I made due with what I had. I used regular macaroni pasta, purple onion, green bell pepper, Celery Kosher dill pickles, egg and all the rest of the ingredients. The sugar part made a big difference and I love it… I can’t wait to get some feed back from everyone at the party this evening. Thanks so much!
Jason
I think the dressing is fantastic. it’s a little sweet, a little zingy from the vinegar, a little mustardy, it all blends well. i truly love it… just not on macaroni
Saba Nureen
you are amazing and your recipes are great
thanks!!
Lillian
I don’t leave reviews but, this recipe is fantastic!
I’ve been looking for a creamy macaroni salad for years. I finally found it! My family absolutely loves this salad. I usually make it the day before so all the flavors can marry. I use sweet relish but, I save my dill pickle juice & use that as well. It comes out just the way we like it!
Thanks for sharing!
Ashley @ Foodie Crush
Thank you so much!!
Ashley @ Foodie Crush
Thank you so much!
Andrea Proctor
My family has been making a similar salad for over 50 years. Our differences: soaking the onion in vinegar for 10-15 minutes to take away the onion’s bitterness. Drain the vinegar off, the vinegar soaked up by the onion is just enough vinegar for added tanginess.
We use jarred diced pimentos instead of fresh bell peppers and add chopped olives. Also add some hot sauce to the mayo dressing-(I’ve used Tabasco or Sriracha).
Great idea to soak the onions first Andrea. I like the heat but for those who don’t, it’s a great idea.
Anthony Snyder
I’m been so frustrated with the overly-wet/souply mac salad from the store deli and made yours yesterday. The taste of this was amazing! I followed the instructions (adding one additional egg) and the flavor was incredible. My wife thought it was a little on the “dry” side so she put in an extra cup of Hellmann’s diluted with some milk. I think we found the consistency we can both agree on! Overall, very pleased with this!
Heidi
I’m glad you and your wife were able to make it work for you.
Joyce
I love all of your recipes I tried the macaroni salad , I had to leave out the onion, My oldest son doesn’t like onions, but the salad was great.
Patti
Yummy!! I love a good macaroni salad. This is calling my name!
Renee
Can I use miracle whip instead of mayonnaise?
Ashley @ Foodie Crush
Yes, you could! I prefer mayonnaise for flavor and texture
Sophie Anderson
Looks really yellow but is the best salad ever.
Courtney McGrale
I love this recipe! It’s creamy and has a bit of crunch. Perfect.
Ruth
This recipe was delicious, I added four eggs, a little extra onion, paprika, garlic powder, fire famous Dave pickle juice, as well as regular dill pickles, and fresh parsley as suggested and it really brought the flavors together. I didn’t have bell peppers but I think it didn’t make a difference because the flavors were spot on.
Ashley @ Foodie Crush
Thanks for the feedback Ruth!
Chris
This macaroni salad recipe sounds delicious but please tell me how many servings it makes!!
Ashley @ Foodie Crush
This would serve 8-10 depending on how generous your eaters are :)
Steph Roberts
So yummy! My new favorite Macaroni Salad!
I’m so glad you loved it Steph! And glad you’ve dubbed it a fave :)
Wolfy
Macaroni salad, oh how I love thee. Growing up Italian, we always ditched the egg and added tuna instead, such a game changer, this recipe is great, i just drop egg add tuna, give it a try! Mangia!
Ashley @ Foodie Crush
I will have to give that a try! Thanks for the tip!
Love that idea of adding the egg Wolfy, thanks for the tip!
Kathy
Why drop the egg to add the tuna? I usually use both if making a meal ie lunch, and generally add carrots.
Crystal
Best mac salad recipe I’ve ever found. I substitute the peppers for olives…YUM.
The pic used in artcile doesnt look like theres much dressing, but trust me its perfect!
Ashley @ Foodie Crush
Yummy! I will have to try Olives. Thanks Crystal!
I’m an olive fiend too Crystal, that’s a great ingredient idea. Thanks for sharing.
Vicki Lauretta
This was very close to the recipe that grandma used to make. I tweaked it a little and used a quarter cup apple cider vinegar, the two celery ribs and green onions. I salted and peppered to taste and used two teaspoons sugar. At first it tasted a little vinegary and I didn’t want to add more sugar, so I upped the mayo a little by eyeball and its perfect. I know it said to wait at least an hour before eating….but well lol. It tastes good warm too.
Julie
Hi! I would love to know how many this serves as I want to make for large crowd. I’ve seen the question asked above but am missing the response. Would so appreciate this info. Many thanks!!!!
Cheryl D.
I love to use dill pickles and their juice in my mac salad. My mother always cut up a tomato or two as well as American cheese slices cut up. The cheese is optional for me but I could eat this 3 meals a day…..oh yea, I have!
Eleanor Bailey
Can you use the cubed sweet pickle relish and the juice, verses chopping sweet pickles?
Courtney McGrale
This was a PERFECT recipe! You hit all of the flavors straight on the tastebud! This will be my go-to, as so many other of your recipes are.
Ashley @ Foodie Crush
Thanks Courtney!
Cheryl D.
I love to use dill pickles and their juice in my mac salad. My mother always cut up a tomato or two as well as American cheese slices cut up. The cheese is optional for me but I could eat this 3 meals a day…..oh yea, I have!
Kookin Kan
I made this Mac salad for Memorial Day, along with the burgers. First, I’ve always made my husbands grandmas Mac salad , for the last 30 years. I decided to give this one a try and am so glad I did. I used kosher pickles along with the sweet pickles. Other wise made exactly as written. Delicious. And let me tell you the hamburgers on French bread is a game CHANGER. I don’t think I’ll ever buy hamburger buns again. Perfection. Thank you for the great recipes .
So glad you had such success! Thanks for sharing with us, and glad your husband was okay with the change too. :)
Glenda
How many servings is this recipe for?