This creamy Macaroni Salad is the pasta salad you’re thinking of when you picture traditional, classic macaroni salad with mayo. This creamy pasta salad features macaroni and small-diced, crisp veggies tossed in a generous amount of creamy dressing.
When you’re looking for a straight-up, classic, no-frills pasta salad, this is the best macaroni salad for the job!
Table of Contents
- The Story Behind the Recipe
- Ingredients
- Macaroni Salad Adaptations/Variations
- How to Make Macaroni Salad
- Tips for Success
- More Pasta Salad Recipes
The Story Behind the Recipe
I created this recipe a handful of years ago, when we were knee-deep in strange COVID times. And by “created” I mean I wanted to replicate deli-style, classic, creamy macaroni salad in all its glory.
Some veggies, but not a lot. Super, duper creamy and flavorful dressing – far from dry. Perfectly al dente pasta, preferably elbow macaroni.
I focused on a flavorful dressing and just a few crunchy but not dominant veggies. I hit on this combo and stopped there. I’ve made this SO many times since then, and have shared it with others who have requested it. It was past time to share it here!
Ingredients
- Elbow macaroni – Go with the classic, nothing else will do! Okay, so you can absolutely use a different medium pasta. Penne, rotini, bow tie. But I am very, very partial to elbow macaroni for this creamy pasta salad.
- Red onion – I like the mild taste and the color that some finely diced red onion adds to this macaroni salad.
- Celery – Cut small, for a bit of flavor and crunch.
- Red bell pepper – Adds some more pretty color and the fresh crunch is delicious!
- Parsley – You can stir some in, or garnish the top. Your choice!
- Dill pickles & juice – Dice up some dill pickles. It’s necessary! Plus, some juice from the jar adds tangy flavor to the creamy dressing.
- Mayo – Real, whole, full fat mayo
- Yellow mustard – Straight up classic mustard, please! Though I’d imagine Dijon would add nice flavor too.
- Sugar – I know, an odd ingredient for macaroni salad! But this adds a touch of sweetness to the dressing that makes this salad taste like the deli classic.
- Salt & pepper – Adjust to your taste.
Macaroni Salad Adaptations/Variations
- This salad is easily made vegan by subbing a vegan mayo.
- Make it gluten-free by using a gluten-free pasta. I love brown rice pasta for pasta salads.
- Add more veggies if you like. I won’t judge! Cucumbers, peas, blanched broccoli, carrots … whatever you like!
- Add cubes of cheese, beans, or salami for a heartier pasta salad.
How to Make Macaroni Salad
It’s super easy to make. Just cook your pasta, let it cool, chop your veggies, add your dressing, and toss it all together!
Tips for Success
- Salt your pasta water. It’s true, it does add more flavor to pasta!
- Cook your pasta al dente. If your pasta is overcooked, your macaroni salad can end up being a bit mushy.
More Pasta Salad Recipes
- Israeli Couscous & Green Lentil Salad
- Pea Pesto Pasta Salad
- Orzo Chickpea Pasta Salad with Olives
- Orzo Salad with Chickpeas & Cherry Tomatoes
- Peanut Noodle Salad
Macaroni Salad
Ingredients
- 8 ounces elbow macaroni (about 2 cups)
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon dill pickle juice
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper (plus more to taste)
- 1/2 red bell pepper, diced (about 3/4 cup)
- 1/4 red onion, diced (about 1/4 cup)
- 1 celery stalk, diced (about 1/2 cup)
- 2 tablespoons finely diced dill pickles
- 2 tablespoons minced parsley (for garnish [optional])
Instructions
- Cook the pasta to al dente, according to package directions. Drain and set aside to cool.
- In a medium bowl, add the mayo, mustard, dill pickle juice, sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir together until well-combined. Add the macaroni along with the diced veggies and pickles. Toss until the macaroni and veggies are evenly coated. Taste and add more salt and pepper if you feel it's needed. Garnish with parsley if desired.
- Store in an airtight container in the refrigerator for up to 3 days.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, with a name like mine, I also try not to ask to speak to the manager.
