Classic Macaroni Salad Recipe
There’s nothing quite like a bowl of creamy, tangy Classic Macaroni Salad at a summer cookout. I’ve tested dozens of versions, and this one nails the perfect balance of tender pasta, crisp vegetables, and a zesty mayo dressing. This recipe delivers the nostalgic flavor you crave without the mushy pasta or bland sauce.
PrintClassic Macaroni Salad
Ingredients
Scale
- 3 cups uncooked elbow macaroni
- 1/2 medium red onion (finely diced; about 1 cup)
- 1 rib celery (finely diced; about 1/3 cup)
- 1/2 green bell pepper (finely diced; about 1/3 cup)
- 1 cup mayo (like Duke's)
- 1 tablespoon yellow mustard
- 3 tablespoons white vinegar
- 1/2 teaspoon black pepper
- 2 teaspoons white sugar
- 1 teaspoon salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
Instructions
- Cook macaroni according to package directions using salted water. Drain and run cool water over the pasta until it is cooled.
- In another bowl stir together mayo, mustard, vinegar, pepper, sugar, salt, garlic, and onion powder. Add the onion, celery, and bell pepper. Mix well.
- In a large bowl, add the pasta and about half of the dressing and toss to coat. Cover and refrigerate the pasta and remaining dressing for at least 2 hours.
- When ready to serve, add remaining dressing and toss to coat. Add additional salt and pepper to taste.
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