• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
101 Cooking For Two
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
menu icon
go to homepage
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • 👨‍🍳RECIPES
    • 📋About
    • ❓FAQs/Help
    • 🛒Shop
    • 📮Subscribe
    • Facebook
    • Pinterest
  • ×

    🏠Home » Recipes » Side Dish Recipes

    Homemade Macaroni Salad

    Jun 13, 2021 · Modified: Oct 28, 2022 by Dan Mikesell AKA DrDan · 7 Comments

    Recipe Table of Contents    
    4.41 from 25 votes

    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.

    Macaroni Salad on a white plate

    Jump To:
    • 👨‍🍳How to make this recipe
    • Adjusting the recipe size
    • ❓FAQs
    • Food Safety
    • 📖Picnic Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    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

    1. Cook the pasta according to the package directions. Rinse after cooking to prevent sticking.
    2. In a large bowl, mix mayonnaise (regular or low-fat), milk, vinegar, mustard, sugar to taste, salt, and black pepper.
    3. Finely chop the red onion, celery, and bell pepper (red or green).
    4. Mix pasta with the dressing, veggies, and 1 cup of shredded or cubed mild cheddar cheese.
    5. 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

    What pasta to use for macaroni salad?

    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.

    What vegetables are used in macaroni salad?

    Generally celery, red onion, and pepper.

    What other things are commonly added?

    Hard-boiled eggs are commonly added. Sweet pickles are also a common addition, along with some pickle juice.

    How long can macaroni salad be stored?

    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

    Easy Chicken Salad

    Waldorf Chicken Salad

    Broccoli Salad with Bacon

    Mango Salsa with Pineapple

    Simple Homemade Guacamole

    This recipe is listed in these categories. See them for more similar recipes.

    Appetizer and Party Recipes, Grill Side Dish Recipes, Pasta Recipes, Salad Recipes, Side Dish Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    pasta and ingredients for macaroni salad

    This is an easy recipe to cut in half. As written, it is 8 servings and keeps waste to the minimum.

    rinsing cooked pasta under running water

    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.

    mixing mayo with seasonnings in a metal bowl

    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.

    adding chipped vegetables to cooked pasta

    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.

    mixing macaroni salad in a large metal pan

    Mix pasta with the dressing, veggies, and 1 cup of shredded mild cheddar cheese. Refrigerate for a few hours to blend flavors.

    graphic Subscribe to 101 Cooking for Two

    📝Recipe

    Macaroni Salad on a white plate

    Homemade Macaroni Salad

    From Dan Mikesell AKA DrDan
    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.
    Tap to leave a Rating
    4.41 from 25 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings #/Adjust if desired 8

    Ingredients

    US Customary - Convert to Metric
    • 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
    Prevent your screen from going dark

    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.
      rinsing cooked pasta under running water
    • 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.
      mixing mayo with seasonnings in a metal bowl
    • 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.
      chopped onion with celery and red pepper on a black board
    • Mix pasta with the dressing, veggies, and 1 cup of shredded or cubed mild cheddar cheese. Refrigerate for a few hours to blend flavors.
      mixing macaroni salad in a large metal pan
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
    Blue ribbon divider used for visual effect

    Recipe Notes

    Pro Tips

    1. This is a very easy recipe to cut in half or double.
    2. I use a full pepper which is a bit heavy for some, decrease if you want
    3. Use low-fat mayo if you want.
    4. A one-pound box of macaroni is 4 cups dry pasta.
    5. Good refrigerated for 3-4 days but will not freeze well.
    6. Tastes better if it spends a few hours in the refrigerator after mixing.
    7. 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

    Nutrition Facts
    Homemade Macaroni Salad
    Amount Per Serving
    Calories 193 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 4g20%
    Cholesterol 19mg6%
    Sodium 330mg14%
    Potassium 111mg3%
    Carbohydrates 17g6%
    Fiber 1g4%
    Sugar 3g3%
    Protein 6g12%
    Vitamin A 220IU4%
    Vitamin C 1.3mg2%
    Calcium 121mg12%
    Iron 0.4mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Salad
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published May 25, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Molly and Lilly at 15 weeks playing tug

    More Side Dish Recipes

    • Grilled Mixed Vegetables
    • Easiest French Fries on the Stovetop
    • Green Beans with Almonds—Quick & Easy
    • Old Fashioned Sweet Potato Casserole

    Reader Interactions

    Comments

      Leave a Comment (Policy Link in Footer) Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Helene

      July 06, 2021 at 12:29 pm

      5 stars
      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!

      Reply
    2. Diana

      May 14, 2016 at 8:03 pm

      Made this for my husband tonight and he absolutely loved it! Thanks so much for the delicious recipe!

      Reply
      • DrDan

        May 14, 2016 at 10:09 pm

        Excellent...
        Thanks for the note
        DrDan

    3. beeyes

      June 05, 2014 at 11:58 pm

      Thanks for the great recipe,Dr Dan! Came out well!

      Reply
    4. Patty C

      June 02, 2014 at 7:47 pm

      5 stars
      Another winning recipe, Dr D! I made this with Huli Huli chicken - a perfect dinner.

      Reply
      • DrDan

        June 04, 2014 at 8:23 pm

        Thank for the comment. I like the chicken combo... I feel a recipe coming soon.
        DrDan

    5. Patty C

      June 02, 2014 at 7:45 pm

      Another winning recipe , Dr D! I paired this with Huli Huli chicken, and my family loved it!

      Reply

    Primary Sidebar

    DrDan image Hi, I’m DrDan, and welcome to 101 Cooking for Two, the home of great everyday recipes with easy-to-follow step-by-step photo instructions. About DrDan

    Popular Recipes

    • Baked Chicken Legs - Quick and Easy
    • Pan Seared Oven Roasted Filet Mignon
    • Oven Baked Chicken Thighs
    • Small Ribeye Roast
    • Pan Seared Oven Roasted Strip Steak
    • Pan Seared Oven Baked Chicken Breasts
    kitchen reference sheet graphic wide blue
    graphic of sites that I work with or have had recipes featured or referenced.
    SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.

    Footer

    ↑ back to top ↑

    About

    • About DrDan and the Blog
    • Business Questions
    • Comment Policy

    Content

    • Food FAQ
    • Kitchen Reference Sheets
    • Recipes Featured in the Videos
    • Guide To Cooking for Two
    • Saved Recipes Collections

    dogs by the pond

    Privacy Policy | Terms | Contact

    COPYRIGHT © 2010-2023 101 COOKING FOR TWO. ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME