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Bowl of the best macaroni salad with colorful vegetables and dressing

Best Macaroni Salad

This creamy, tangy macaroni salad is a nostalgic favorite, perfect for summer picnics and potlucks. Packed with crunchy vegetables and a delicious dressing, it’s both easy to make and budget-friendly.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 ounces elbow macaroni (about 3 cups dry) Substitute small shells or ditalini if preferred.
Dressing
  • 1 cup mayonnaise Use light mayo for a healthier option.
  • 1/4 cup plain Greek yogurt Adds tang and cuts richness.
  • 2 tablespoons apple cider vinegar or pickle juice For brightness.
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar Optional — balances the acid.
  • Salt to taste
  • Freshly ground black pepper to taste
Vegetables
  • 1 cup diced celery About 2 stalks; swap with crunchy cucumber if desired.
  • 1/2 cup finely chopped red onion Or green onion for milder flavor.
  • 1 cup shredded carrot or diced red bell pepper For color and sweetness.
  • 3/4 cup chopped dill pickles or relish Or capers for brinier notes.
  • 2 hard-boiled eggs chopped Optional for traditional flair.
  • 2 tablespoons chopped fresh parsley or dill For finishing.
  • 1/2 cup canned sweet corn or peas Optional for a playful texture.

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just tender, usually 8 to 9 minutes. Drain and rinse under cold water until cool to stop cooking.
  2. While the pasta cooks, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, sugar, and a pinch of salt and pepper in a large bowl. Adjust vinegar or mustard for tanginess.
  3. Chop the vegetables and pickles, and place them into the dressing: celery, onion, carrot (or bell pepper), and pickles. If using corn or peas, add them now.
  4. Gently fold the cooled pasta into the dressing and vegetables until evenly coated. Stir in the chopped eggs if using.
  5. Cover the bowl and refrigerate for at least 30 minutes to let the flavors marry. For best results, chill overnight.
  6. Before serving, taste and adjust seasoning with salt and pepper, and sprinkle with chopped parsley or dill.

Notes

Rinse the pasta under cold water to prevent clumping. This salad is great for make-ahead and can be stored in an airtight container in the fridge for up to 4 days.