“This is the best macaroni salad that I’ve tasted.” – Betty
assic Creamy Macaroni Salad
This easy and flavorful macaroni salad lives up to its name—it’s the ultimate side for picnics, potlucks, or barbecues. With perfectly cooked pasta, a creamy tangy-sweet dressing, and fresh, crunchy vegetables, this dish is a guaranteed hit with everyone at the table.
Ingredients
For the Salad Base:
| Ingredient | Amount |
|---|---|
| Elbow macaroni (or your favorite small pasta) | 2 cups |
| Mayonnaise (Duke’s or Hellmann’s preferred) | 1 cup |
| Yellow mustard | 2 tablespoons |
| White vinegar (or apple cider vinegar) | 2 tablespoons |
| Granulated sugar (adjust to taste) | 2 tablespoons |
| Salt | ½ teaspoon |
| Ground black pepper | ¼ teaspoon |
| Celery, finely chopped | 1 cup |
| Red onion, finely diced | ½ cup |
| Shredded carrots (optional) | ½ cup |
| Hard-boiled egg, chopped (optional) | 1 |
Optional Mix-Ins:
- Diced bell peppers
- Thawed frozen peas
- Crumbled cooked bacon
- Shredded cheddar cheese
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the macaroni until just al dente, following the package directions. Drain well, rinse under cold water to stop the cooking process, and set aside to cool.
Step 2: Whisk the Dressing
In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth and creamy.
Step 3: Mix Everything Together
Add the cooled pasta to the bowl with the dressing. Stir in celery, red onion, shredded carrots (if using), and any other optional ingredients you like. Gently toss until everything is well coated and evenly distributed.
Step 4: Chill the Salad
Cover the bowl with plastic wrap and refrigerate for at least 1 to 2 hours. Chilling helps all the flavors blend and gives the salad a cool, refreshing taste.
Step 5: Taste & Serve
Before serving, stir the salad again. Taste and adjust the seasoning—add more salt, pepper, or sugar if needed. Top with chopped hard-boiled egg or a dash of paprika for a classic finish.
