Nothing says summer like a chilled bowl of creamy macaroni salad. Whether you're packing it for a picnic, serving it at a backyard BBQ, or prepping meals for the week, this classic recipe always delivers. It’s simple, comforting, and perfect for potlucks, family reunions, or your next backyard bash.
This is the macaroni salad I make on repeat all summer long. It’s quick to throw together, full of flavor, and always the first dish to disappear. For more crowd-pleasers, try my Easy Italian Antipasto Pasta Salad, Pasta Caprese, or Greek Orzo Salad—which are fresh, flavorful, and great alongside grilled meats or on their own.
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My Secrets to the BEST Macaroni Salad
- Lots of fresh, crunchy veggies
- A fresh and creamy dressing that’s never gloopy or heavy
- The perfect balance of tangy and a touch of sweetness
Forget the heavy, overly mayo-packed versions. My trick? I swap a portion of the mayo for plain yogurt. It lightens things up while keeping that classic creamy texture. The result is tangy, fresh, and still rich enough to satisfy.
Ingredients
- Lots of crunchy veggies – carrot, celery, bell pepper (red or green), sweet pickle relish, and onion.
- Sugar, vinegar, mustard – for a sweet and tangy dressing. My favorites are apple cider vinegar and Dijon mustard, but any type of vinegar and regular mustard are good too.
- Mayo - For the very best flavor I use Homemade Mayonnaise. If you don't use homemade mayonnaise, use a good brand, like Hellman's.
- Yogurt - I use full-fat, plain yogurt, not Greek yogurt. This keeps the dressing fresh, a little tangy, and not too thick. If you’re craving that deli-style richness, sour cream works beautifully too.
Want a traditional mayo-only version? Just use 2 full cups of mayo and skip the yogurt altogether.
How to make Macaroni Salad Step by Step
COOK THE PASTA
Boil macaroni in salted water until al dente. Drain, rinse under cold water, and toss with ½ tablespoon vegetable oil to keep it from sticking.
MAKE THE DRESSING
In a large bowl, whisk together mayo, yogurt, vinegar, mustard, sugar, salt, and pepper.
ADD THE VEGGIES
Stir in chopped celery, onion, carrots, bell pepper, and relish.
COMBINE
Fold in the cooled pasta and mix until everything’s well coated.
Make-Ahead & Storage Tips
Macaroni salad actually gets better after a little time in the fridge! Here's how to keep it fresh:
- Make Ahead: Can be made up to 2 days in advance.
- Store: Keep in an airtight container in the fridge for up to 5 days.
- Do Not Freeze: The mayo-based dressing and crunchy veggies don't hold up well in the freezer.
Tips for Success
- Salt the pasta water with plenty of salt so the pasta doesn't taste flat. I use about 1 ½ teaspoons per quart of water.
- Rinse the pasta with cold water after boiling to stop the cooking and cool it quickly.
- Soak the diced red onion in cool water for 10 minutes to soften the flavor.
- Toss pasta with oil to keep it from clumping and drying out.
What to Serve with Macaroni Salad
Macaroni salad pairs wonderfully with grilled meats like burgers, hot dogs, ribs, and chicken. Try it alongside easy, baked Cajun Chicken Breasts, Grilled Lemon Pepper Salmon, or these cheesy Philly Cheesesteak Sliders—they’re always a hit at parties. And for a fun appetizer pairing, serve it with these crispy, baked Bacon Jalapeño Poppers.
This easy macaroni salad is a summertime essential. Pack it for a picnic, serve it at your next cookout, or keep a bowl in the fridge for easy lunches. It’s the kind of dish that never goes out of style—and always comes home empty.
Don’t forget to check out more easy pasta recipes and side dishes on the blog!
Recipe
Classic Macaroni Salad
Ingredients
- 1 lb macaroni
- ½ tablespoon vegetable oil
- ½ red onion about ½ cup
- ¾ cup mayonnaise (5.8oz, 165g) click here for Homemade Mayonnaise
- 1 ¼ cups full fat yogurt 10.9oz, 310g
- 3 tablespoons sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard or regular
- ¼ cup sweet pickle relish 2.5oz,70g
- salt and pepper to taste I use about 2 teaspoons salt
- 1 ½ cups carrot cut in pea-sized dice
- 1 ½ cups celery cut in pea-sized dice
- 1 ½ cups red bell pepper cut in pea-sized dice
Instructions
For the macaroni:
- Cook the macaroni in salted, boiling water until al dente.
- Drain and rinse with cold water until macaroni is cool.
- Toss macaroni with vegetable oil.
For the sauce:
- Finely chop the onion, put in a small bowl, and cover with water for 10-15 minutes. Drain.
- In a large bowl, whisk mayo, yogurt, sugar, vinegar, and mustard Add salt and pepper to taste. I use about 2 teaspoons salt.
- Add chopped vegetables, onion, and relish to sauce and combine.
- Add cooled macaroni to sauce and stir thoroughly to combine. Taste and adjust salt.
- Store in a covered container in the refrigerator for up to 5 days.
Notes
- I use full-fat, regular yogurt, not Greek yogurt. This keeps the dressing fresh, a little tangy, and not too thick. You can adjust the ratio to your liking. A one to one ratio of mayo to yogurt would also be good.
- If you’re craving that deli-style richness, sour cream can be used instead of yogurt.
- Want a traditional mayo-only version? Just use 2 full cups of mayo and skip the yogurt altogether.
Nutrition
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