This easy homemade version of the classic summer salad has crunchy vegetables and creamy dressing. Make it yours by adding some egg, pickle, or anything you like.
Introduction
Classic homemade macaroni salad is a crowd-pleaser at every cookout, potluck, picnic, and family gathering. But the deli version is just OK, not bad, but not outstanding—just one of that mandatory blah side dishes.
Anybody can buy the macaroni salad but take up a few notches and show up with your own version. And as a bonus, you will know what's in it.
You and your family deserve outstanding. So blow that deli macaroni salad out of the water in every way. Great taste from fresh ingredients. Bound to be a new family standard.
👨🍳How to make this recipe
- Cook the pasta according to the package directions. Rinse after cooking to prevent sticking.
- In a large bowl, mix mayonnaise (regular or low-fat), milk, vinegar, mustard, sugar to taste, salt, and black pepper.
- Finely chop the red onion, celery, and bell pepper (red or green).
- Mix pasta with the dressing, veggies, and 1 cup of shredded or cubed mild cheddar cheese.
- Refrigerate for a few hours to blend flavors.
Adjusting the recipe size
This is a basic recipe that will get you started. Add or subtract what you want. Cook some pasta, make a mayonnaise-based sauce, and put in what you like. It is that simple.
My main problem was trying to make it "cooking for two" friendly. I finally decided that it just wasn't happening for me. Cutting it down to the current size is easy, but it will produce more wasted ingredients while simple.
Otherwise, you can cut this recipe in half and make it more "cooking for two." I decided I would mainly use it for gatherings and holiday cooking, so I'm ok with the eight servings.
❓FAQs
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.
Generally celery, red onion, and pepper.
Hard-boiled eggs are commonly added. Sweet pickles are also a common addition, along with some pickle juice.
Generally, 3-4 days refrigerated. Freezing is not recommended.
Food Safety
This a dish that can lead to food poisoning if not handled correctly, 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.
See Summer Food Safety if you have questions.
📖Picnic Recipes
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
This is an easy recipe to cut in half. As written, it is 8 servings and keeps waste to the minimum.
Cook 2 cups of pasta according to package directions. A one-pound box of pasta is generally 4 cups. Rinse the pasta under running water to prevent sticking.
In a large bowl, mix 1 cup mayonnaise (regular or low-fat), three tablespoons milk, two tablespoon vinegar, one tablespoon mustard, 1-2 teaspoon sugar to taste, ½ teaspoon salt, ¼ teaspoon pepper.
Finely chop one small or ½ medium red onion, two ribs celery, and one pepper (red or green). Optionally, you may add 2 chopped hard-boiled eggs or 4-6 chopped sweet pickles and a bit of pickle juice.
Mix pasta with the dressing, veggies, and 1 cup of shredded mild cheddar cheese. Refrigerate for a few hours to blend flavors.
📝Recipe
Homemade Macaroni Salad
Ingredients
- 2 cups pasta - 8 oz.
- 1 cup mayonnaise - regular or low-fat
- 3 tablespoons milk
- 2 tablespoon 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 pepper - red or green
- 1 cup cheddar cheese - shredded or cubed
Optional Ingredients
- 2 hard boiled eggs - chopped
- 6-8 sweet pickles - chopped
- 2-3 tablespoons sweet pickle juice - if using pickles
Instructions
- Cook 2 cups pasta according to package directions. A one pound box of pasta is generally 4 cups. Rinse after cooking to prevent sticking.
- In a large bowl mix 1 cup mayonnaise (regular or low-fat), three tablespoons milk, two tablespoon vinegar, one tablespoon mustard, 1-2 teaspoon sugar to taste, ½ teaspoon salt, ¼ teaspoon pepper.
- Finely chop one small or ½ medium red onion, two ribs of celery, and one pepper (red or green). You may also add 2 chopped hard-boiled eggs, 6-8 sweet pickles, and a little pickle juice.
- Mix pasta with the dressing, veggies, and 1 cup of shredded or cubed mild cheddar cheese. Refrigerate for a few hours to blend flavors.
Your Own Private Notes
Recipe Notes
Pro Tips
- This is a very easy recipe to cut in half or double.
- I use a full pepper which is a bit heavy for some, decrease if you want
- 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.
- Tastes better if it spends a few hours in the refrigerator after mixing.
- This one of those dishes that can lead to food poisoning. Please obey the food safety rules. See Summer Food Safety if you have questions.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Originally Published May 25, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Helene
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
Made this for my husband tonight and he absolutely loved it! Thanks so much for the delicious recipe!
DrDan
Excellent...
Thanks for the note
DrDan
beeyes
Thanks for the great recipe,Dr Dan! Came out well!
Patty C
Another winning recipe, Dr D! I made this with Huli Huli chicken - a perfect dinner.
DrDan
Thank for the comment. I like the chicken combo... I feel a recipe coming soon.
DrDan
Patty C
Another winning recipe , Dr D! I paired this with Huli Huli chicken, and my family loved it!