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Best Macaroni Salad


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  • Author: israa
  • Total Time: 1 hour 25 minutes (including chilling time)
  • Yield: 8-10 servings 1x

Description

This Best Macaroni Salad is a classic side dish that’s creamy, tangy, and loaded with crunchy veggies. Perfect for potlucks, cookouts, or any family gathering, it’s easy to make and always a crowd-pleaser.


Ingredients

Scale
  • 1 lb elbow macaroni
  • 4 large eggs, hard-boiled and chopped
  • 1 cup diced celery
  • 1/2 cup diced red onion
  • 1/2 cup diced bell pepper (red or green)
  • 1 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 2 tbsp sugar
  • 3 tbsp sweet relish
  • Salt and pepper, to taste
  • 1/2 tsp paprika (optional, for garnish)

Instructions

  1. Cook the macaroni according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
  2. Peel and chop the hard-boiled eggs.
  3. In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, sweet relish, salt, and pepper to create the dressing.
  4. Add the cooled macaroni, chopped eggs, celery, red onion, and bell pepper to the bowl. Stir until everything is well coated.
  5. Taste and adjust seasoning if needed. Sprinkle with paprika if desired.
  6. Cover and chill for at least 1 hour before serving for the best flavor.

Notes

  • Use Greek yogurt or half sour cream to lighten up the dressing.
  • Add shredded cheddar cheese for extra richness.
  • Mix in diced ham for a heartier salad.
  • Try peas or shredded carrots for added color and crunch.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: No-cook (except boiling pasta and eggs)
  • Cuisine: American

Nutrition

  • Serving Size: 1/10 of recipe
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 20g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 95mg