Classic Macaroni Salad is the kind of recipe that instantly brings back memories of family cookouts and summer picnics. It’s simple, comforting, and packed with familiar flavors that just work. Made with perfectly cooked elbow macaroni, a medley of crunchy vegetables like celery and bell pepper, and tossed in a rich, a smooth, creamy dressing subtly accented by the tangy sweetness of pickle relish—perfectly balancing flavor and texture. Ready in under 30 minutes, this dish is a no-fuss favorite that always finds a spot at the table, whether it’s a casual BBQ or a holiday potluck. It’s not just a side dish—it’s tradition in a bowl.
Wondering What Makes This Special?
Effortless to Make: Comes together in about 25 minutes—perfect for busy weeknights or last-minute potlucks.
Everyday Ingredients: Made with ingredients you probably already have—elbow macaroni, mayo, mustard, and a handful of crisp veggies.
Great for Meal Prep: It actually tastes better the next day after the flavors have had time to mingle.
Crowd-Pleasing Favorite: A timeless side dish that fits right in at BBQs, picnics, or family gatherings—everyone goes back for seconds.
What You’ll Need
Elbow Macaroni: The classic base—holds the creamy dressing just right.
Sweet Pickle Relish: Adds a sweet-tangy kick that makes it pop.
Hard-Boiled Eggs: Creamy, hearty, and totally essential.
Mayonnaise: Rich and smooth—adjust to get the perfect coat.
Mustard: A little zing to brighten everything up.
How to Cook Classic Macaroni Salad
Heat a large pot of water, add salt, and bring it to a rolling boil. Boil the elbow macaroni following the instructions on the package until it is cooked to an al dente consistency. Once cooked, drain the pasta and rinse it well under cold running water. This helps stop the cooking process and cools the macaroni down completely—perfect for salad.
In a big mixing bowl, combine the cooled pasta with chopped celery, finely diced red onion, sweet pickle relish, green peas, and a few hard-boiled eggs that have been peeled and chopped. These ingredients give the salad a nice crunch and a little bit of sweetness.
Spoon in the mayonnaise and a bit of yellow mustard, then gently fold everything together until the pasta is well coated and the flavors are evenly distributed. Be careful not to overmix—you want the eggs and veggies to stay intact.
Sample the salad and sprinkle a bit of salt if necessary. Place a cover on the bowl and chill it in the refrigerator for a minimum of one hour before serving. Allowing it to chill gives the flavors time to meld, enhancing the overall taste of the salad.
Tips for Success
Rinse the pasta thoroughly: Once boiled, thoroughly rinse the macaroni under cold running water. This not only stops the cooking process but also keeps the noodles from clumping together.
Let it chill: Don’t rush it: macaroni salad tastes best after it’s had time to rest in the fridge. A couple of hours (or even overnight) helps all those simple ingredients meld into something truly delicious.
Adjust the creaminess if needed: If your salad feels a bit dry after chilling, don’t panic. Just stir in an extra spoonful or two of mayonnaise until it’s as creamy as you like.
Classic Macaroni Salad Recipe
Equipment
- Large Pot – For boiling pasta
- Colander – To drain and cool macaroni
- Large Mixing Bowl
- Measuring Cups & Spoons – For precise ingredients
- Spatula or Large Spoon – To gently mix salad
Ingredients
- 2 cups elbow macaroni
- 4 tbsp sweet pickle relish
- 1 cup celery, finely chopped
- 2 tbsp onion, finely chopped
- 1 cup frozen peas, cooked and cooled
- 4 hard-cooked eggs, chopped
- 2 tsp prepared mustard
- 1 cup mayonnaise
- 1 tsp salt, or to taste
Instructions
- Cook the macaroni: Heat a large pot of salted water until it reaches a rapid boil. Boil the elbow macaroni following the directions on the package until it becomes tender. Place in a colander to drain, then rinse thoroughly under cold water to cool. Let it sit until fully cooled—room temperature is fine, or chill it in the fridge if you're short on time.
- Prep the mix-ins: In a large mixing bowl, combine the chopped celery, diced onion, sweet relish, chopped hard-boiled eggs, and thawed peas. Gently stir to blend everything together.
- Add the cooled pasta: Once the macaroni is completely cool, stir it into the bowl with the veggies and eggs. Be gentle so the pasta holds its shape.
- Dress the salad: Mix in some mayonnaise and a small amount of yellow mustard. Mix all the ingredients completely until the salad is evenly coated and has a smooth, creamy consistency. Taste it and add salt as needed.
- Chill and store: Transfer the finished salad to a sealed container and refrigerate. It’s best when it’s had time to chill for an hour or more. You can refrigerate this salad for as long as five days, and it will stay fresh.
