Looking for an easy macaroni salad recipe? This classic homemade macaroni salad is creamy, tangy and made with simple pantry ingredients for a delicious make-ahead BBQ side dish that’s always a crowd favorite at any summer gathering.
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When summer rolls around, you can always count on filled calendars with parties and summertime gatherings. Whether it’s a family reunion, neighborhood block party, a Labor Day cookout, picnic or potluck, there is always a need for a a quick and delicious cold salad recipe.
So, I thought I would share our easy and creamy homemade macaroni salad that is made with simple ingredients and would be perfect to make ahead for an upcoming backyard cookout with friends, or even a simple BBQ side dish for your weeknight summer dinner.
This flavorful macaroni salad is sure to be a hit at any gathering this summer, as it travels well, and is perfect with hot dogs, juicy burgers, grilled chicken or beef.
Why You Will Love This Easy Macaroni Salad
- Easy to make with simple budget-friendly ingredients that you probably have in your pantry and fridge.
- Make-ahead friendly, as you can prepare it in advance and it tastes even better after a few hours in the fridge.
- Simple to customize, add celery, carrots, pickle relish, cheese, ham, peas, or tuna fish.
- Perfect for feeding a crowd, as this creamy macaroni salad makes enough to serve at a large gathering making it ideal for entertaining all summer long.
- Kid-friendly as even picky eaters enjoy the creamy sweet and tangy dressing.
Looking for more easy summer side dish recipes for your next BBQ?
- Easy Pizza Pasta Salad Recipe
- Creamy Tomato and Cucumber Salad with Bacon
- 39 Summer Potato Side Dish Recipes
- 12 Best Summer Salad Recipes
Easy Macaroni Salad
Ingredients for Macaroni Salad
If you are looking for an easy pasta salad recipe for your next cookout or potluck, you’ve come to the right place. This old-fashioned macaroni salad is loaded with creamy dressing, elbow macaroni, eggs, onions, and colorful bell peppers. It sure to impress at any occasion this summer.
You will need:
- elbow macaroni
- hard-boiled eggs
- mayonnaise
- vinegar
- sugar
- mustard
- bell pepper (any color)
- sweet onion
- salt and pepper
How to Make Creamy Macaroni Salad
- Start by cooking your elbow macaroni according the package directions. Drain and then rinse in cold water.
- In a large bowl, combine the mayonnaise, sugar, vinegar, yellow mustard, salt and pepper. Whisk until smooth and creamy.
- Add the cooled macaroni, chopped hard-boiled eggs, diced onion, and diced bell pepper to the bowl and stir to combine all the ingredients.
- Cover and chill in the fridge for 30 minutes to 1 hour to allow the flavors to combine (optional but recommended).
- Serve and enjoy!
Helpful Tips
- Cook the macaroni until just al dente so it doesn’t get mushy after mixing with the dressing.
- Make sure to rinse the cooked pasta under cold water to stop it from cooking so it will cool faster.
- Drain the macaroni really well before adding the dressing so it doesn’t become too watery.
- If you don’t have hard-boiled eggs on hand, make sure to cook them ahead of time (while the pasta is cooking) so they have enough time to cool before adding them to your salad.
- Chill your salad in the fridge for best flavor.
- Make sure to give it a quick taste before serving and add some more salt and pepper as needed.
Variations
- Add in some extra veggies like celery or carrots for extra crunch.
- Try it with peas and tuna fish for a tuna macaroni salad (my Dad’s favorite!)
- Add in some protein like some diced ham, cooked bacon, or shredded rotisserie chicken for a more filling side dish.
Storage
- Store leftover macaroni salad in an airtight container in the refrigerator for 3-4 days. Keep in mind that the dressing may thicken as it chills so you may need to add a little more mayonnaise. Since this salad is mayonnaise-based make sure it doesn’t stay out for too long as it will spoil. (1-2 hours max but less than an hour if it’s outside in warm temperatures.) Just make sure it stays chilled until just before serving.
Find More Easy Summer Recipes:
Easy and Creamy Macaroni Salad
Ingredients
- 4 cups elbow macaroni
- 1 cup mayonnaise
- ¼ cup white sugar
- ¼ cup white vinegar
- 1½ tablespoons yellow mustard
- 2 hard-boiled eggs chopped
- ½ cup onion diced
- ½ cup bell pepper (red, yellow, or orange) diced
- salt and pepper to taste
Instructions
- Start by cooking your elbow macaroni according to the package directions. Drain and then rinse in cold water.
- In a large bowl, combine the mayonnaise, sugar, vinegar, yellow mustard, salt and pepper. Whisk until smooth and creamy.
- Add the cooled macaroni, chopped hard-boiled eggs, diced onion, and diced bell pepper to the bowl and stir to combine all the ingredients.
- Cover and chill in the fridge for 30 minutes to 1 hour to allow the flavors to combine (optional but recommended).
- Serve and enjoy!
Notes
Helpful Tips
- Cook the macaroni until just al dente so it doesn't get mushy after mixing with the dressing.
- Make sure to rinse the cooked pasta under cold water to stop it from cooking so it will cool faster.
- Drain the macaroni really well before adding the dressing so it doesn't become too watery.
- If you don't have hard-boiled eggs on hand, make sure to cook them ahead of time (while the pasta is cooking) so they have enough time to cool before adding them to your salad.
- Chill your salad in the fridge for best flavor.
- Make sure to give it a quick taste before serving and add some more salt and pepper as needed.
Variations
- Add in some extra veggies like celery or carrots for extra crunch.
- Try it with peas and tuna fish for a tuna macaroni salad (my Dad's favorite!)
- Add in some protein like some diced ham, cooked bacon, or shredded rotisserie chicken for a more filling side dish.
Storage
- Store leftover macaroni salad in an airtight container in the refrigerator for 3-4 days. Keep in mind that the dressing may thicken as it chills so you may need to add a little more mayonnaise. Since this salad is mayonnaise-based make sure it doesn't stay out for too long as it will spoil. (1-2 hours max but less than an hour if it's outside in warm temperatures.) Just make sure it stays chilled until just before serving.
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