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Classic American Macaroni Salad

A creamy, tangy, and crunchy deli-style macaroni salad perfect for summer barbecues, picnics, and potlucks. This classic recipe features tender elbow macaroni tossed with crisp vegetables and a perfectly balanced sweet and tangy mayonnaise dressing.

Classic American Macaroni Salad
Prep 20 min Cook 10 min Total 90 min Level Easy
Serves 8

Ingredients

Pasta and Vegetables

  • 16 ounces elbow macaroni — uncooked
  • 1 cup celery — finely diced
  • 0.5 cup red bell pepper — finely diced
  • 0.5 cup red onion — finely diced

Creamy Dressing

  • 1 cup mayonnaise — full-fat for best flavor
  • 2 tablespoons apple cider vinegar — white vinegar also works
  • 1 tablespoon yellow mustard — classic yellow mustard works best
  • 1 tablespoon granulated sugar — adjust to taste
  • 1 teaspoon salt — plus more for boiling water
  • 0.5 teaspoon black pepper — freshly ground
  • 0.5 teaspoon celery seed — adds classic deli flavor

Instructions

  1. Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook according to package directions until just past al dente, usually about 8-10 minutes. Pasta tends to firm up when cooled, so slightly overcooking it prevents a hard texture later.

    ~15 min
    Rinse the cooked pasta under cold water immediately after draining to stop the cooking process and wash away excess starch so the noodles don't clump.

  2. Drain the pasta well and rinse under cold water until completely cool. Let it sit in the colander to drain any excess water while you prepare the remaining ingredients.

    ~5 min
    Shake the colander a few times to ensure all water is removed; a watery salad will dilute the dressing.

  3. In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, yellow mustard, sugar, salt, black pepper, and celery seed until smooth and well combined.

    ~5 min
    Taste the dressing before mixing with the pasta and adjust the salt, pepper, or sugar as needed.

  4. In a large mixing bowl, combine the cooled macaroni, diced celery, diced red bell pepper, and diced red onion.

    ~5 min

  5. Pour the dressing over the pasta and vegetables. Toss gently but thoroughly until everything is evenly coated.

    ~2 min
    It might seem like too much dressing at first, but the pasta will absorb a lot of it as it chills.

  6. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld.

    ~60 min
    For the best flavor, chill overnight. Give it a good stir before serving.
Nutrition
375
Calories
8
Protein (g)
45
Carbs (g)
18
Fat (g)
3
Sat. Fat (g)
3
Fiber (g)
5
Sugar (g)
480
Sodium (mg)
12
Cholesterol (mg)
Equipment
  • Large pot
  • Colander
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Cutting board
  • Chef's knife
Tips & Storage
  • Soaking diced red onions in cold water for 5 minutes before adding them to the salad can take away their harsh raw bite.
  • If the salad seems a bit dry the next day, stir in a splash of milk or an extra spoonful of mayonnaise to revive the creaminess.
  • You can customize this salad by adding hard-boiled eggs, sweet pickle relish, or shredded carrots.
  • Storage: Store in an airtight container in the refrigerator for up to 3-5 days. Do not freeze, as mayonnaise-based dressings will separate and pasta will become mushy upon thawing.
Tags
american bbq cold salad comfort food creamy crowd-pleaser easy macaroni salad make-ahead nut_free pasta salad picnic potluck side dish summer tangy vegetarian weeknight

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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