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Macaroni Salad

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salads•american•vegetarian, contains eggs, contains gluten
1 hour 30 minutes•10 servings•

Ingredients

  • 16 ounces elbow macaroni
  • 1 1/2 cups mayonnaise
  • 3 tbsp apple cider vinegar
  • 2 tsp yellow mustard
  • 1 tbsp sugar (13g)
  • 1/2 tsp celery seed
  • 1 1/4 tsp kosher salt
  • 1/2 tsp black pepper – freshly ground
  • 1 cup celery – finely chopped
  • 1/2 cup red bell pepper – finely chopped (~0.5 medium red bell peppers)
  • 1/2 cup red onion – finely chopped (~0.5 medium red onions)
  • 1/2 cup carrot – coarsely grated
  • 1/4 cup sweet pickle relish
macaroni salad

Instructions

  1. 1.

    Bring a large pot of water to a boil and cook the elbow macaroni until just tender, 8–10 minutes; drain, rinse under cold water until cool, 1–2 minutes, and drain thoroughly.

  2. 2.

    In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, yellow mustard, sugar, celery seed, kosher salt, and black pepper until smooth, about 30 seconds.

  3. 3.

    Add the cooled pasta, celery, red bell pepper, red onion, carrot, and sweet pickle relish to the bowl and toss until evenly coated, 1–2 minutes.

  4. 4.

    Cover and chill until the flavors meld and the pasta absorbs some dressing, at least 1 hour (up to 24 hours).

  5. 5.

    Stir well before serving; the salad should be creamy, well-coated, and pleasantly tangy when cold.

Macaroni salad is a creamy, tangy chilled pasta salad built on tender elbow macaroni and a mayonnaise-based dressing. Crisp vegetables like celery, onion, and bell pepper add crunch and brightness, while a touch of mustard and vinegar brings balance to the richness. Slight sweetness, often from sugar or relish, rounds out the flavors to create a familiar deli-style side that’s refreshing and satisfying.

Originating in the United States, macaroni salad became a staple of picnics, potlucks, and delicatessens in the 20th century alongside potato and coleslaw salads. It reflects pantry-driven American cooking, where inexpensive dry pasta meets a refrigerator dressing and raw vegetables. Over time, countless regional and family variations emerged, but the core character—elbow macaroni in a creamy, slightly tangy dressing—has remained consistent.