Introduction

Macaroni salad is a classic, creamy side dish that’s perfect for picnics, barbecues, or potlucks. This recipe features tender macaroni noodles tossed with crisp vegetables and a tangy, flavorful dressing that’s easy to make ahead and always a crowd-pleaser.

A close-up view of a white bowl filled with creamy macaroni salad made of small elbow pasta mixed with light beige dressing, finely chopped red and green vegetables, and sprinkled with fresh green herbs. The surface of the salad looks soft and rich, with bits of vegetables adding small pops of red and green throughout. A sprig of fresh green parsley lies on the edge of the bowl. The bowl rests on a white marbled surface and a wooden spoon is partially visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces macaroni noodles
1/2 cup finely diced red onion
3/4 cup diced dill pickles
1 cup thinly diced celery (about 3-4 stalks)
3/4 cup diced red bell pepper
1 1/2 cups mayonnaise
1/4 cup pickle juice
2 tablespoons dijon mustard
2 teaspoons salt (start with 1/2 teaspoon if using table salt and adjust to taste)
1/2 teaspoon black pepper
2 teaspoons smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper (optional)

Instructions

Step 1: Dice the red onion, celery, dill pickles, and red bell pepper. Combine all the diced vegetables in a large mixing bowl.
Step 2: Add 1 cup of mayonnaise, pickle juice, dijon mustard, salt, black pepper, smoked paprika, onion powder, garlic powder, and cayenne pepper to the vegetable mixture. Stir well to combine, then refrigerate to let the flavors meld.
Step 3: Bring a large pot of water to a boil. Cook the macaroni noodles according to package instructions until al dente. Drain thoroughly and transfer the noodles to a large bowl. Let the pasta cool to room temperature, stirring occasionally to prevent sticking. The noodles are ready when they feel tacky to the touch.
Step 4: Pour the prepared dressing over the cooled noodles and stir gently until evenly coated. Cover the salad and refrigerate for at least 1 hour or up to 24 hours to enhance the flavor.
Step 5: Just before serving, remove the salad from the refrigerator and stir it well. Add an additional 1/2 to 1 cup of mayonnaise, depending on how creamy you like your salad, and mix thoroughly.

Tips & Variations

For extra crunch, consider adding chopped fresh herbs like parsley or dill before serving.
Swap red bell pepper for green bell pepper if you prefer a slightly different flavor profile.
Use full-fat mayonnaise for the creamiest texture, or a lighter alternative for a healthier version.
Add a splash more pickle juice if you like a tangier salad.
Mix in hard-boiled eggs or cooked bacon bits for added protein and flavor variation.

Storage

Store leftover macaroni salad in an airtight container in the refrigerator. It will keep well for 3 to 5 days. When ready to eat, give it a good stir before serving. This salad is best enjoyed chilled and can be refreshed with a little extra mayonnaise or pickle juice if it seems dry after storage.

How to Serve

The image shows a close-up of creamy macaroni salad piled on a white plate. The pasta is elbow macaroni, coated with a light beige creamy dressing, giving a smooth and rich texture. Small bits of red, possibly diced peppers or tomatoes, are scattered evenly through the salad, adding pops of color. Bright green chopped herbs are sprinkled throughout, adding fresh contrast. The dish looks soft and moist with a slightly grainy finish from the dressing and seasoning. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make macaroni salad ahead of time?

Yes, macaroni salad actually tastes better when made a few hours ahead or even the day before, as the flavors have time to meld. Just be sure to refrigerate it and add any additional mayonnaise just before serving.

How do I prevent the pasta from sticking together?

Stir the cooked pasta occasionally as it cools to keep the noodles separated. Also, ensure the pasta is well drained and not overly cooked, since softer noodles tend to clump more easily.

Classic Macaroni Salad Recipe

Print Recipe

★★★★★

4.7 from 70 reviews

Classic creamy macaroni salad made with tender al dente macaroni noodles, crunchy celery, red bell pepper, dill pickles, and red onion, all tossed in a tangy, smoky mayo-based dressing with Dijon mustard and smoked paprika. A perfect side dish for picnics, barbecues, or family gatherings.

Author: Ruby
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
Yield: 8 servings 1x
Category: Side Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

Pasta

16 ounces macaroni noodles

Vegetables

1/2 cup finely diced red onion
3/4 cup diced dill pickles
1 cup thinly diced celery (about 3–4 stalks)
3/4 cup diced red bell pepper

Dressing

1 1/2 cups mayonnaise (plus extra 1/2–1 cup for serving)
1/4 cup pickle juice
2 tablespoons Dijon mustard
2 teaspoons salt (start with 1/2 teaspoon if using traditional table salt, then adjust)
1/2 teaspoon black pepper
2 teaspoons smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper (optional)

Instructions

Prepare the vegetables: Dice the red onion, celery, dill pickles, and red bell pepper into small, uniform pieces. Add all the diced vegetables into a large mixing bowl to combine.
Make the dressing: To the bowl with the vegetables, add 1 cup of mayonnaise, pickle juice, Dijon mustard, salt, black pepper, smoked paprika, onion powder, garlic powder, and optional cayenne pepper. Stir the mixture well until all ingredients are evenly incorporated. Refrigerate this dressing mixture to let the flavors meld.
Cook the macaroni: Bring a large pot of water to a rolling boil. Add the macaroni noodles and cook according to the package instructions until al dente, typically about 7-9 minutes. Drain the pasta thoroughly and transfer it to a large bowl. Stir the noodles occasionally as they cool to room temperature; you’re aiming for the noodles to be tacky but not wet, perfect for absorbing the dressing.
Combine noodles and dressing: Pour the prepared dressing over the cooled macaroni noodles. Stir well to evenly coat the pasta and vegetables. Cover the bowl and refrigerate for at least 1 hour, up to 24 hours, to allow the flavors to fully develop.
Final adjustment and serving: Just before serving, remove the macaroni salad from the refrigerator and stir thoroughly. Add an additional 1/2 to 1 cup of mayonnaise depending on your preferred creaminess level. Mix well and serve chilled. Store any leftovers in an airtight container in the refrigerator for 3-5 days.

Notes

Use finely diced red onion for a mild but flavorful bite. Soaking diced onions in cold water briefly can reduce sharpness if desired.
Dill pickles add tang and texture; opt for crunchy pickles with good flavor.
Mayonnaise can be substituted with a lighter or vegan mayo for dietary preferences.
Pickle juice adds acidity and depth to the dressing – do not skip.
Refrigerating the salad allows the flavors to meld beautifully and the paprika to infuse a smoky flavor.
Cooking pasta al dente ensures the noodles hold shape and texture when mixed with the dressing.
The salad tastes best after chilling, but can be served as soon as the dressing is combined with the noodles.

Keywords: macaroni salad, creamy pasta salad, picnic recipe, picnic side dish, macaroni, mayonnaise salad, summer salad