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Classic Macaroni Salad

A creamy and crunchy salad made with elbow macaroni, mayonnaise, and fresh veggies that is perfect for summer picnics and gatherings.
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 4 hours
Course Salad, Side Dish
Cuisine American
Servings 8 servings
Calories 260 kcal

Ingredients
  

Pasta

  • 4 cups uncooked elbow macaroni

Dressing

  • 1 cup mayonnaise Use quality mayonnaise for best flavor.
  • 2/3 cup white sugar
  • 1/4 cup distilled white vinegar Adjust vinegar for more tang, if desired.
  • 2.5 tablespoons prepared yellow mustard
  • 1.5 teaspoons salt
  • 1/2 teaspoon ground black pepper

Vegetables

  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 1 green bell pepper seeded and chopped
  • 1/4 cup grated carrot
  • 2 tablespoons chopped pimento peppers

Instructions
 

Preparation

  • Gather all ingredients. Having everything organized allows you to cook more efficiently.
  • Cook the macaroni in a large pot of lightly salted boiling water until tender yet firm, about 8 minutes.
  • Rinse and drain the cooked macaroni under cold water to stop the cooking process.
  • In a large mixing bowl, combine mayonnaise, white sugar, distilled vinegar, yellow mustard, salt, and black pepper. Stir until smooth.
  • Once the macaroni is cool, add it to the dressing mixture.
  • Add the chopped celery, onion, green bell pepper, grated carrot, and chopped pimento peppers. Mix until everything is evenly coated.

Chilling

  • Cover the salad with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight.

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Notes

Keep macaroni cool before mixing to prevent mushiness. Taste and adjust seasoning as needed. Experiment with additional vegetables or proteins to suit your taste.
Keyword Classic Salad, Creamy Salad, Macaroni Salad, Picnic Salad, Vegetable Salad