Go Back
A bowl of macaroni salad with fresh vegetables and creamy dressing, garnished with parsley

Macaroni Salad

A timeless dish with creamy dressing and fresh vegetables perfect for potlucks and picnics.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta
  • 2 cups elbow macaroni Cooked al dente and rinsed with cold water.
Dressing
  • 1 cup mayonnaise Classic base for creaminess.
  • 2 tablespoons vinegar For acidity.
  • 1 teaspoon sugar Offsets tanginess.
  • e.g., lemon juice, pickle juice Optional tangy variations.
Vegetables
  • 1 cup celery, diced For crunch.
  • 1/2 cup onion, diced Red or white for sharpness.
  • 1 cup carrots, shredded Adds sweetness and color.
  • 1 cup bell peppers, diced Red or yellow recommended.
Proteins and Extras
  • 2 hard-boiled eggs chopped Adds creaminess and protein.
  • 1/2 cup ham, diced Optional for flavor.
  • 1/2 cup cheddar cheese, cubed For creaminess.
  • 1/4 cup pickles or relish, diced For a tangy kick.
Seasonings and Herbs
  • 1 teaspoon salt Essential for flavor.
  • 1/2 teaspoon black pepper To taste.
  • 1 teaspoon mustard Yellow or Dijon for depth.
  • 2 tablespoons fresh herbs (parsley, dill, chives), chopped For freshness.

Method
 

Preparation
  1. Cook the elbow macaroni according to package instructions until al dente. Drain and rinse with cold water.
  2. In a large bowl, mix mayonnaise, vinegar, sugar, and mustard to prepare the dressing.
  3. Add the cooked pasta, celery, onion, carrots, bell peppers, and hard-boiled eggs to the bowl.
  4. Fold in the diced ham and cheese, then mix well to combine.
  5. Season with salt, pepper, and fresh herbs.
Serving
  1. Chill the salad in the refrigerator for at least an hour before serving for flavors to meld.
  2. Serve cold and enjoy!

Notes

Customize with various proteins or vegetables to suit your taste.