In this classic Macaroni Salad recipe, tender noodles are mixed with crunchy celery, red onion, hard boiled eggs, and a creamy, homemade dressing that features mayonnaise and Dijon. This incredibly delicious side salad is the perfect choice for summer cookouts, luncheons and potlucks.
A summer BBQ just isn't complete without large chilled bowls of creamy salads. Once you try this macaroni salad, I guarantee it will become your favorite.
Each forkful of this iconic pasta salad is filled with a variety of delicious textures and flavors, ranging from smooth and crunchy, to creamy and tangy.
What makes this salad really stand out is its homemade dressing. Its secret ingredient is Dijon mustard, which elevates its savory flavor, and pairs so well with the hard boiled eggs, red onions and mayonnaise.
And there's just the right amount of dressing to coat all the ingredients perfectly, just like in Creamy Avocado Zucchini Salad and Broccoli Crunch Salad (two of my other favorite creamy potluck recipes 😉).
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👪Why you'll love it
| Easy potluck staple recipe- Macaroni salad is expected at every potluck and picnic--period. When you make this recipe, you'll show up with the very best, easy to make, version. Pairs well with a variety of proteins and sandwiches- From grilled chicken, to burgers, and Ham and Swiss Cheese Sliders, this creamy pasta salad tastes great with them all. Makes a lot and keeps well- This recipe yields 10-12 cups, depending on the size of noodle used, which is plenty to feed a large crowd. It keeps well in the fridge for up to 5 days. |
🥘Ingredients
- cooked macaroni- cook this to al dente, then shock it with cold water to stop the cooking so the noodles can really absorb the dressing
- red onion- this is my preferred onion choice for a pop of color in the salad; you can soak it in cold water after dicing for 5 minutes to lessen a strong onion taste
- celery- provides a great crunch, texture, and taste
- hard boiled eggs- add character and a pleasing taste to this delicious salad; you may even choose to place some sliced hard boiled eggs on top when serving
- mayonnaise- the creamy, tangy base of the dressing
- Dijon mustard- adds a savory, flavorful, kick
- white wine vinegar- provides an additional savory tang
- salt & pepper- seasoning for the dressing
- sugar- sweetness to elevate the flavor profile
See recipe card for quantities.
🔪Instructions
For a complete set of instructions, see the recipe card below.
- Step 1: Mix cooked noodles, celery, and onion.
- Step 2: Add chopped hard boiled eggs; mix gently.
- Step 3: Mix all the dressing ingredients together in a separate bowl.
- Step 4: Pour the dressing over the noodle mixture and gently stir to incorporate.
Hint: This macaroni salad tastes its best when you allow all the flavors to come together. Make it the night before you intend to serve it for best results; taste it the next day and add a little extra salt and pepper (if needed), along with extra vinegar (more on that below).
🥣Substitutions
- Noodles - any small noodle will work in this recipe; some readers have shared they like using Ditalini
- Mustard - you can use yellow or spicy for a different flavor profile
- Vinegar - apple cider vinegar also works in this recipe, and will provide a slightly different taste
📖Variations
- Dilly - add a few tablespoons of fresh dill, ½ c. chopped dill pickles, and a splash of pickle juice
- Extra Crunchy - add a diced bell pepper and ½ c. thinly sliced baby carrots for added crunch and flavor
- Cheesy - instead of hard boiled eggs, use cubed orange cheddar from an 8 oz. block
See Mexican Street Corn Pasta Salad for another creamy noodle salad with a spicy, crunchy twist.
🍽Equipment
- large pot
- colander
- spaghetti spoon
- egg cooker or small pot with lid
- cutting board
- santoku or chef's knife
- measuring spoons
- measuring cups
- large glass or ceramic bowl (3-4 qt. capacity)
🍶Storage
Cover and keep refrigerated until ready to serve. The salad tastes its best after sitting for at least 4 hours. If serving at an outdoor event, place serving bowl over ice to preserve the dressing. Best if enjoyed within 5 days.
This macaroni salad is not suitable for freezing.
💭Top tip
Because noodles absorb dressing, especially the longer a pasta salad sits, it's important to check on the flavor and dressing amount before serving. You may add more salt and pepper, but most importantly, you'll want to add a little more vinegar to thin the dressing slightly.
That's why we start out using ¼ cup of vinegar in this recipe. When you serve it, you may add up to another ¼ cup. Add it in small increments (1 tablespoon at a time) until you get your desired consistency. You may also choose to add a little extra mayonnaise.
🗨️FAQ
If the salad doesn't sit long enough in the fridge after being made (at least 4 hours), it may taste this way. Also make sure you are using the recommended level of salt and don't omit the mustard.
It will be runny, but you can still salvage it taste-wise by adding white sugar, a half teaspoon at a time, to counterbalance the acidity.
Yes. Not only does rinsing in cold water shock the noodles and stop them from cooking, it rinses off the starch.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to take to a picnic with Macaroni Salad:
📋Recipe
Macaroni Salad
Equipment
- large pot
- colander
- spaghetti spoon
- egg cooker or small pot with lid
- cutting board
- santoku or chef's knife
- measuring spoons
- measuring cups
- large glass or ceramic bowl (3-4 qt. capacity)
Ingredients
- 1 lb. cooked macaroni cook this to al dente, then shock it with cold water and drain
- 1 cup red onion diced
- 1 cup celery thinly chopped
- 4 hard boiled eggs you may add 2 more as a topping
- 1 cup mayonnaise I use light Hellmann's or Duke's
- 1 tablespoon Dijon mustard
- ¼ cup- ½ cup white wine vinegar start with ¼ cup; add more before serving if needed
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ cup white granulated sugar
Instructions
- Cook noodles; follow instructions on box for al dente. Drain and cool.
- Mix cooled noodles, diced onion, and chopped celery in large bowl.
- Add 4 diced, cooled hard boiled eggs and gently mix.
- In a separate mixing bowl, whisk together mayonnaise, mustard, and ¼ c. vinegar.
- Add the salt, pepper and sugar to the dressing bowl; whisk to incorporate.
- Pour dressing into noodle bowl. Gently stir to thoroughly incorporate.
- Cover and refrigerate for a minimum of 4 hours.
- Before serving, add additional salt and pepper to taste. Add additional vinegar, 1 tablespoon at a time, to achieve desired dressing consistency. Top with 2 additional sliced hard boiled eggs if desired.
- Best enjoyed within 5 days. Keep refrigerated. Do not freeze.
Marie F. says
I've found my new favorite macaroni salad! The dressing was delicious. Thanks for all the tips on making the best salad!
Kitchen Ready Betty says
Following the tips are so important to achieving a great tasting macaroni salad. I'm so glad you enjoyed it!