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Classic Macaroni Salad Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://cookwithruby.com/classic-macaroni-salad-recipe/