With rich flavor, this easy macaroni salad recipe is a small batch recipe for making macaroni salad for two or a crowd. The basic recipe includes elbow macaroni, cheese, bell pepper, onion, celery, and a creamy mayonnaise-based dressing. However, multiple optional ingredients may be added to customize to your taste.
🥣Ingredient
Pasta—usually elbow macaroni
Cheese—usually cheddar
Vegetables—red onion, celery, bell pepper
Dressing—Mayonnaise, milk, vinegar, yellow mustard, sugar, salt, and black pepper
Optional Ingredients—discussed in the post.
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Featured Comment by Helene :
"This is a great recipe. I made it once exactly as written and it was good. "
⭐⭐⭐⭐⭐
Old-fashioned cold macaroni salad is a classic crowd-pleaser at every cookout, potluck, picnic, and family gathering. The deli version is just OK—not bad, but not outstanding—just one of the traditional side dishes. But making it at home is both economical and a significant quality improvement.
This basic macaroni salad recipe is packed with flavors and simple to make. However, multiple options are provided to customize it.
Check out other cold summer picnic recipes, including my Basic Chicken Salad Recipe, Chipotle Chicken Salad, and Waldorf Chicken Salad. Try Broccoli Salad with Bacon, Mango Salsa with Pineapple, and Homemade Guacamole.
👨🍳How to Make Macaroni Salad—Step-by-Step Photo Instructions
1. Cook the pasta according to the package directions. Drain and allow to cool before using.
2. Mix dressing of mayonnaise, milk, vinegar, yellow mustard, salt, black pepper and sugar to taste.
3. Finely chop the red onion, celery, bell pepper (red or green), and optional ingredients.
4. Mix pasta with the dressing, veggies, and cheddar cheese. Refrigerate for a few hours to blend flavors.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
Optional ingredients and variations
Classically, elbow macaroni is used, but any short pasta will do nicely. Be sure to cook until done, but do not overcook. Rinsing after cooking helps prevent sticking.
For the dressing, use either regular or low-fat mayonnaise. You can also substitute low-fat Greek yogurt. I generally use apple cider vinegar, but white vinegar works well.
For other flavors, try dill or sweet pickles with juice, pickle relish, shredded carrots, pimentos, and peas,
Make macaroni salad with egg, shredded chicken, ham, or tuna for added protein—great entrees for a light summer lunch.
↕️How to make macaroni salad for two or family size
This is a very easy recipe to cut in half or double. The full recipe makes about 8 cups for four servings. Perfect for our "for two" household for two meals.
You can cut this recipe in half and make macaroni salad for two or double for larger families or "take-a-dish" gatherings
- Use the recipe card and adjust the number of servings
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
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Serving and Related Recipes
Commonly, macaroni salad is served at holiday parties or picnics. Please review the safety tips below if the salad is set out for parties.
This smaller batch recipe can be used with many meals. I like it with Boneless Country Style Ribs on the Grill, Grilled Baby Back Ribs, Grilled Burgers, Grilled Drumsticks, or Grilled Chicken Breasts.
Making ahead and storage of leftovers
Generally, macaroni salad is good for 3-4 days refrigerated. Freezing is not recommended, but if you have extra chopped onion or bell pepper, it will freeze for three months.
❓FAQs
One pound of pasta is approximately 4 cups of dry pasta, depending on the shape. Cooked 1 cup of dry pasta will yield about 1 ½ to 2 cups of cooked pasta.
Food Safety Tips
If not handled correctly, this dish can lead to food poisoning, so please obey the food safety rules.
Cold foods are safe:
- If set out, then no longer than 2 hours in temperature under 90°F.
- Or 1 hour if the temperature is above 90°F.
- Or you can keep it cool to 40°F or less.
These gatherings are ready-made for food safety issues and leftovers at the party. Let's plan for food safety and get it right. Check out more tips at the USDA Food Safety recommendations.
📖The Recipe Card with Step-by-Step Instructions
Easy Macaroni Salad
Ingredients
- 2 cups macaroni or other pasta - 8 oz.
- 1 cup mayonnaise - regular or low-fat
- 3 tablespoons milk
- 2 tablespoon apple cider vinegar
- 1 tablespoon mustard
- 1-2 teaspoon sugar - to taste
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 red onion - small or ½ medium
- 2 ribs celery
- 1 bell pepper - red or green
- 1 cup cheddar cheese - shredded or cubed
Optional Ingredients—hard-boiled eggs, dill or sweet pickles with juice, pickle relish, shredded carrots, pimentos, peas, shredded chicken, ham, tuna
Step-by-Step Instructions
- Cook 2 cups of pasta according to package directions. A one-pound box of pasta is generally 4 cups. Drain well and rinse the pasta under running water to prevent sticking. Cool before using.
- In a large bowl, mix 1 cup mayonnaise (regular or low-fat), 3 tablespoons milk, 2 tablespoons vinegar, 1 tablespoon mustard, 1-2 teaspoons sugar to taste, ½ teaspoon salt, and ¼ teaspoon pepper.
- Finely chop 1 small or ½ medium red onion, 2 ribs of celery, and 1 pepper (red or green). Optionally, add 2 chopped hard-boiled eggs or 4-6 chopped sweet pickles and a bit of pickle juice. Other options can also be added at this time.
- Mix pasta with the dressing, veggies, and 1 cup of shredded mild cheddar cheese. Refrigerate for a few hours to blend flavors.
Recipe Notes
Pro Tips
- This is a very easy recipe to cut in half or double.
- Use low-fat mayo if you want.
- A one-pound box of macaroni is 4 cups dry pasta.
- Good refrigerated for 3-4 days but will not freeze well.
- It tastes better if it spends a few hours in the refrigerator after mixing.
- Let's plan for food safety and get it right. Check out the USDA Food Safety recommendations.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published May 25, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Davidp says
Dr Dan does it again! Total winner of a Mac salad even though I had to decrease the onion and red pepper down to a third (finicky spouse)
Helene says
This is a great recipe. I made it once exactly as written and it was good. I brought the recipe out for the 4th of July but this time I did tweak it a little by omitting the cheese, adding shredded carrot and diced seeded jalepeno and pablano peppers in place of the green pepper (but still used red pepper). I also (i) made the dressing first and put into the refrigerator. Then I cooked the pasta but this time I did not run under cold water. Instead I drained the water and let it sit in the colander for about 5 minutes. Tossing every once in a while. Then I poured into a large bowl for about 30 minutes, tossing every once in a while with a fork until it came to room temperature. The noodles were sticky but did not clump together. Then finished with the dressing. I found the sticky noodles held the dressing really well. I refrigerated for about 5 hours -- it was delish!
Diana says
Made this for my husband tonight and he absolutely loved it! Thanks so much for the delicious recipe!
DrDan says
Excellent...
Thanks for the note
DrDan
beeyes says
Thanks for the great recipe,Dr Dan! Came out well!
Patty C says
Another winning recipe, Dr D! I made this with Huli Huli chicken - a perfect dinner.
DrDan says
Thank for the comment. I like the chicken combo... I feel a recipe coming soon.
DrDan
Patty C says
Another winning recipe , Dr D! I paired this with Huli Huli chicken, and my family loved it!