“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.

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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

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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.