Old Fashioned Macaroni Salad

ByJaclyn Shimmel On05/23/202506/12/2025 Updated06/12/2025

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Some recipes stick around for a reason. This old-fashioned macaroni salad recipe is one of them. It’s creamy, crunchy, and filled with all the comforting flavors you remember from childhood potlucks and summer cookouts.

Close-up of cold macaroni salad in a glass bowl.

Growing up, this macaroni salad—along with our favorite old-fashioned potato salad and creamy dill cucumber salad—was staple at every family cookout. Someone always brought it in a big bowl covered with plastic wrap, and it was always one of the first things to disappear. That cool, tangy dressing and tender pasta just hit the spot on a hot day.

What I love about this recipe is how easy it is to pull together. The ingredients are simple, the method is straightforward, and you can make it ahead of time—ideal for picnics and busy summer weekends.

Overhead view of a large glass bowl filled with creamy macaroni salad on a wooden table. Surrounding items include salt and pepper shakers, a red onion, green bell pepper, and bread rolls.

Whether you’re planning a barbecue, packing a picnic basket, or just craving a creamy macaroni pasta salad, this classic macaroni salad has you covered.

Why you’ll love this recipe

Perfect for summer – great for picnics, potlucks, or cookouts.
Creamy and flavorful with a sweet and tangy dressing.
Make-ahead friendly – tastes even better after chilling.
Easy to customize with add-ins like eggs or ham.
Familiar and nostalgic – just like the one grandma used to make.

Ingredient Notes

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Top-down view of individual bowls containing labeled ingredients for macaroni salad: celery, elbow macaroni, shredded carrots, green bell pepper, red onion, mayonnaise, sweet relish, yellow mustard, white vinegar, sugar, salt, and pepper.

Elbow macaroni: Classic for macaroni salad; cook it al dente to keep it from getting mushy.
Celery: Adds crisp texture. Dice or thinly slice.
Bell pepper: Green is traditional, but red works too for a pop of color.
Carrots: Shredded carrots blend well and give a hint of sweetness.
Red onion: Sharp and colorful—see tip below for how to tame the bite of raw onions.
Mayonnaise: The creamy base of the dressing—use full-fat for the best texture.
Sweet relish: Brings the signature tangy-sweet flavor.
Vinegar and mustard: Add brightness and balance. White vinegar is traditional, but apple cider vinegar works too.
Sugar, salt & pepper: Adjust to taste depending on your preference.

Jaclyn’s Kitchen Faves

I use this veggie chopper almost every day! It saves me so much time with chopping, and I love that it’s dishwasher safe for hassle-free cleaning.

Vegetable chopper with red onion in it ready to chop.

How to Make Classic Macaroni Salad

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Cook the pasta in salted water just until al dente. Drain and rinse with cold water.

Whisk the dressing ingredients together until smooth.

Side-by-side image showing a colander of drained elbow macaroni on the left and a glass measuring cup filled with creamy dressing on the right.

How to mellow the flavor of raw onions

If you prefer to tame the bite of raw onion you can place the diced red onion in your colander before draining the hot pasta over it. The heat will slightly cook the onion and mellow the sharp flavor without losing crunch.

Combine the pasta, celery, bell pepper, carrots, and onion in a large bowl.

Overhead view of a glass bowl filled with separated ingredients for macaroni salad: diced red onion, green bell pepper, shredded carrots, sliced celery, and elbow macaroni. A wooden spoon and a measuring cup of creamy dressing sit nearby on a marble countertop.

Toss with dressing until everything is evenly coated.

Creamy dressing is being poured from a glass bowl over a mixture of uncooked elbow macaroni, chopped red onion, green bell pepper, shredded carrots, and celery.

Chill for at least 1 hour before serving.

Spoonful of macaroni salad with elbow macaroni, shredded carrots, celery, green pepper, and red onion coated in creamy dressing.

Storage

Refrigerator: Store in an airtight container in the fridge for up to 4 days. If it looks dry after chilling, stir in a spoonful of mayo or a splash of milk.

Freezer: Freezing is not recommended, as the dressing may separate and the texture will suffer.

Tips for the Best Macaroni Salad

Dice veggies small and evenly for the best texture.
Cook pasta just to al dente—overcooked pasta gets mushy.
Drain pasta well to keep the dressing from getting watery.
Soften the onion’s bite by draining hot pasta over it in the colander.
Stir before serving and adjust moisture if needed with a little mayo.
Make it up to a day in advance—it gets better as it chills.

Close-up of creamy classic macaroni salad with vegetables.

Additions and variations

Hard-boiled eggs: Chopped eggs add richness and protein.
Diced ham or tuna: Great for turning this into a main dish.
Peas: Toss in a cup of thawed peas for color and sweetness.
Cheddar cheese cubes: A kid favorite—makes it extra hearty.
Use red bell pepper for a sweeter flavor and pop of color.

Pasta Salad vs. Macaroni Salad

The terms are often used interchangeably, but there’s a small difference.

Macaroni salad usually refers to a creamy pasta salad made with elbow macaroni and a mayo-based dressing. It’s a classic American side dish, often sweet and tangy, and perfect for summer cookouts and potlucks.

Pasta salad is a broader category and often includes Italian-style versions with vinaigrette, olives, cheese, or other mix-ins. While macaroni salad falls under the pasta salad umbrella, not all pasta salads are creamy—or macaroni!