Easy Macaroni Salad
This Easy Macaroni Salad is creamy, nostalgic, and full of texture. With tender elbow pasta, crisp veggies, and a tangy homemade dressing, it's the perfect make-ahead side for any summer cookout, picnic, or potluck.
Equipment
- Large Pot
- Mixing Bowl
- Measuring Cups
Ingredients
For the Salad
- 8 oz elbow macaroni
- 2 hard-boiled eggs chopped
- 1/2 cup sweet or dill pickles finely chopped
- 1/2 cup celery finely chopped
- 1/4 cup red onion finely chopped
For the Dressing
- 3/4 cup mayonnaise
- 1 tbsp white vinegar
- 1 tsp Dijon mustard
- 1 tsp sugar
- 1/2 tsp celery salt
- 1/4 tsp black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook macaroni until al dente. Drain and rinse under cold water. Set aside.
- Boil eggs in a separate pot until hard-boiled. Cool, peel, and chop.
- In a small bowl, whisk together mayonnaise, vinegar, mustard, sugar, celery salt, and pepper until smooth.
- Finely chop pickles, celery, and onion.
- In a large mixing bowl, combine pasta, eggs, chopped vegetables, and dressing. Stir gently until well coated.
- Cover and refrigerate for 1–2 hours before serving for best flavor and texture.
Notes
Customize it with peas, bell peppers, diced ham, or fresh dill. For a lighter version, swap half the mayo with Greek yogurt. Always chill before serving for optimal taste.
Nutrition
Calories: 340kcalCarbohydrates: 28gProtein: 8gFat: 23gSaturated Fat: 4gCholesterol: 90mgSodium: 400mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 320IUVitamin C: 2mgCalcium: 30mgIron: 1.2mg
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