Classic summer days call for vibrant, refreshing side dishes to complement barbecues and picnics. One such dish is a Classic Macaroni Salad that combines tender pasta with crisp vegetables and creamy dressing, taking about 30 minutes to prepare. This dish is a guaranteed crowd-pleaser, thanks to its delightful mix of textures and flavors.
This recipe is perfect for summer gatherings, potlucks, or just a light family dinner. You can easily make it ahead of time, as it stores well in the fridge for up to three days.
Why You’ll Love This Recipe
- The al dente pasta provides a satisfying chew that balances perfectly with creamy mayo.
- It’s highly customizable with various vegetables and proteins based on your personal preferences.
- Simple to prepare, making it an ideal dish for novice cooks and busy kitchens alike.
- The flavor deepens over time, making it even more delicious the next day.
What You’ll Need
Gather these ingredients for a delightful macaroni salad.
For the Salad
- 3 cups elbow macaroni (can swap for cavatappi or rotini if desired)
- 1 small red onion, soaked in cool water for 5 minutes
- 2 stalks celery (feel free to omit or replace with jicama)
- 1 large green bell pepper (substitute with yellow or red peppers for a sweeter salad)
- 2 large hard-boiled eggs, diced
- 1 cup diced pickles (or sweet relish)
- 1 cup cooked shrimp (or chicken)
For the Dressing
- 1 cup mayo (Duke’s recommended)
- 2 tablespoons yellow mustard (try Dijon mustard for different flavor)
- 2 tablespoons white vinegar (apple cider vinegar can be used)
- 1 tablespoon granulated sugar (reduce or omit based on preference)
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper (adjust to taste)
- 1 teaspoon granulated garlic (fresh minced garlic can also be used)
- 1 teaspoon onion powder
Note: Feel free to adjust seasoning to taste.
Substitutions & Swaps
- Use cavatappi or rotini instead of elbow macaroni.
- Replace celery with jicama for a crunchier texture.
- Substitute any bell pepper with your favorite color for sweetness.
- Greek yogurt can replace mayo for a lighter option.
How to Make It
Let’s whip up this delicious macaroni salad.
Cook
Cook the elbow macaroni in salted boiling water according to package directions until al dente, then drain and rinse under cold water to stop cooking.
Soak
Soak the diced red onion in cool water for 5 minutes, then drain it to mellow the flavor.
Combine
In a large bowl, combine the cooked macaroni, soaked onion, diced celery, green bell pepper, hard-boiled eggs, pickles, and shrimp.
Whisk
In another bowl, whisk together the mayo, yellow mustard, white vinegar, sugar, salt, black pepper, granulated garlic, and onion powder until smooth.
Mix
Pour the dressing over the macaroni mixture and gently fold until all ingredients are well coated.
Chill
Cover the salad with plastic wrap and refrigerate for at least 1 hour to let the flavors meld together.
How to Store It
Fridge: 3-5 days in an airtight container
Freezer: No, pasta doesn’t freeze well
Reheat: Not necessary; enjoy cold or at room temperature
Tips for Best Results
- Chill the salad for at least an hour before serving to enhance the flavors.
- For added crunch, consider including diced bell pepper or crumbled bacon.
- Adjust the dressing components based on your taste preferences to create a personalized flavor profile.
Serving Suggestions
- Serve alongside grilled meats for a classic summer meal.
- Perfect for picnics or potlucks where sharing is key.
- Pair with crisp greens for a balanced meal.
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