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Classic Macaroni Salad

A close-up of creamy Macaroni Salad in a white bowl, featuring elbow macaroni, diced celery, red onion, and herbs.

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A creamy and tangy macaroni salad perfect for picnics, BBQs, and potlucks. This recipe is easy to make ahead and always a crowd-pleaser.

Ingredients

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  • 1 pound elbow macaroni
  • 1 cup mayonnaise
  • 1/4 cup sweet pickle relish
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 1/4 cup chopped green bell pepper
  • Optional: 1/4 cup chopped hard-boiled egg

Instructions

  1. Cook elbow macaroni according to package directions until al dente. Drain and rinse with cold water.
  2. In a large bowl, whisk together mayonnaise, sweet pickle relish, apple cider vinegar, yellow mustard, salt, and pepper until well combined.
  3. Add the drained macaroni, chopped celery, red onion, and green bell pepper to the bowl. If using, add chopped hard-boiled egg.
  4. Gently stir all ingredients until the macaroni and vegetables are evenly coated with the dressing.
  5. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.
  6. Stir again before serving.

Notes

  • For best results, make this salad a few hours or the day before serving.
  • Adjust the amount of vinegar and mustard to your taste.
  • You can add other vegetables like shredded carrots or peas if desired.

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