Easy and Creamy Macaroni Salad
This easy homemade macaroni salad recipe is made with a creamy slightly sweet and tangy dressing, elbow macaroni, onions, and colorful bell peppers. It's always a crowd favorite at BBQs, picnics, and potlucks.
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.