Simple Macaroni Salad Recipe

You’ve found it. This is the Simple Macaroni Salad Recipe you can actually count on. No weird add-ins or watery dressing. Just the right balance of creamy, tangy, crunchy, and sweet. I’ve been making this for years and trust me, it disappears fast at family parties and summer BBQs. It’s a popular dish for a reason.

Ingredients Needed For Simple Macaroni Salad

So why this recipe? Because it tastes like the kind you grew up with, but better. This isn’t one of those “lightened-up” or overly gourmet pasta salad recipes. It’s classic macaroni salad done right. And it holds up like a champ the next day (assuming you even have leftovers). This recipe is highly adaptable, meaning you can add or omit whatever you like! Here is what you’ll need.

Elbow macaroni – Cooked to al dente so you don’t end up with mush.
Carrot – Diced into small pieces for color and crunch.
Celery – Brings that fresh, crisp bite.
Red onion – Adds a sharp punch of flavor (or use yellow onion for a milder vibe).
Dill pickle – The tangy, salty surprise that makes this not your average side dish.
Real mayonnaise – The base of that dreamy creamy dressing.
White vinegar – Just enough acid to balance the richness.
Dried basil + dried oregano – Boost the flavor without overpowering it.
Salt & black pepper – Season to taste for best results.

Macaroni Salad Variations

Toss in green bell peppers, red bell pepper or other crunchy veggies for extra crunch and color.
Stir in hard-boiled eggs for a more filling option.
Use apple cider vinegar, red wine vinegar, or white wine vinegar depending on what’s in your pantry.
Mix in cheddar cheese, black olives, green onions or fresh parsley for a fun twist.
Make it a main dish by adding shredded chicken, leftover rotisserie chicken, or canned chicken.
Swap mayo for a mix of sour cream and mayo if you like a slightly tangier mayo-based dressing.

If it doesn’t seem like there’s enough mayonnaise to go around, add in a splash of water or a little more mayonnaise.

This salad is delicious as is, but only gets better with time! If you can, make a few hours in advance for best results. This gives the ingredients time to marry and be happy.

Storage Directions For Macaroni Salad

Any leftovers can be refrigerated and saved as a snack or lunch for the next day. This recipe should stay good for 3-5 days after making it.

Can you Freeze Macaroni Salad?

Technically, you can freeze macaroni salad, but I wouldn’t recommend it. The mayo-based dressing tends to separate once thawed, leaving you with a weird texture that’s nothing like the creamy pasta salads we all love. Plus, the fresh veggies lose their crunch and turn soft or mushy after freezing.

Perfect for Potlucks and BBQ’s

If making this recipe for a large group of people, or a party, make sure to double the recipe so everyone can have a taste of this stuff! You won’t regret it and neither will they. The texture and taste of this macaroni salad make it seriously the best. Its creaminess and freshness are hard to resist and at any BBQ or potluck, you aren’t going to go home with leftovers. It is THAT good.

What to Eat with Macaroni Salad

Smoked Pork Butt
Smoked Chicken Wings
Oven Baked Ribs
Air Fryer Chicken Skewers
Baked Chicken Legs

More Summer Salads to Try

Homemade Coleslaw
Grandma’s Cucumber Salad
Broccoli Salad with Sunflower Seeds
Seafood Pasta Salad with Imitation Crab
Corn, Tomato & Avocado Salad

This mac salad is creamy, crunchy, and honestly just dependable. It belongs on your short list of go-to side dish recipes. The printable recipe card is below! Have a fabulous day, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Simple Macaroni Salad

This Simple Macaroni Salad is creamy, crunchy, and packed with flavor from crisp veggies and a tangy mayo dressing. It’s the perfect make-ahead side dish for picnics, potlucks, or easy weeknight meals.

Ingredients

▢ 1/2 lb. elbow macaroni
▢ 3/4 cup carrot diced
▢ 3/4 cup celery diced
▢ 1/2 cup red onion diced (or yellow onion)
▢ 1/3 cup dill pickle diced
▢ 1/2 cup real mayonnaise heaping 1/2 cup
▢ 2 tablespoons white vinegar
▢ 3/4 teaspoon dried basil
▢ 1/2 teaspoon dried oregano
▢ salt to taste
▢ black pepper to taste

US Customary – Metric

Instructions

Bring a large pot of water to boil. Salt water generously and pour in pasta. Stir and cook 7-10 minutes or until al dente.
Drain pasta and rinse under cold water until cold.
Place cooled pasta, carrots, celery, red onions, and dill pickle into a large bowl (with a lid).
In a separate small bowl, whisk mayonnaise, vinegar, and seasonings together until everything is well combined.
Add mayonnaise mixture into the bowl with pasta and vegetables and stir until everything is well coated. If it doesn't seem like there's enough mayonnaise to go around, add in a splash of water or a little more mayonnaise.
Taste for seasonings and adjust as desired.
Refrigerate macaroni salad until ready to serve (the longer the better). Serve chilled.

Video

Nutrition