This Traditional Macaroni Salad is always a potluck hit! With classic ingredients and a creamy mayo-based dressing, this macaroni salad is nostalgic and oh-so-good!
It’s a perfect make-ahead side dish for summer and special occasions!
Traditional Macaroni Salad
This is my go-to Classic Macaroni Salad: creamy, nostalgic, flavorful and that one side-dish that people keep going back for more at bbqs and potlucks!
And, also, the perfect make-ahead summer dish to keep in the fridge so you don’t have to turn on the stove for dinner hehe!
This Macaroni Salad is:
- Creamy with a simple mayo-based dressing!
- Loaded with fun add-ins!
- Easy to make.
- A crowd-pleaser!
- Perfect for making-ahead.
- Versatile: customize the add-ins!
Ingredients
Macaroni. I like using classic elbow macaroni for this pasta salad because the dressing gets into the macaroni giving you the perfect ratio of pasta + dressing in every bite! Plus the nostalgic look hehe!!!
Onion, I like red onion because of its fun sharp flavor and its purple color but you can also use spring onions for a milder onion flavor or white onion for a bolder flavor!
Bell pepper, I like red because it’s sweet, crunchy, refreshing, and colorful!
Celery, for that fun crunch and crisp flavor! I’ve never been a fan of celery but pasta salad made me rethink that so give it a try even if you’re not normally a fan of celery!
Boiled eggs, optional but they add some richness and protein!
Cheese, optional but as a cheese lover why not add it?! I like plain block mozzarella cut into cubes so it doesn’t overpower the other add-ins but it still adds some cheesiness and a fun soft texture! You can also do cheddar, American cheese, or Gouda!
Mayonnaise, get a high-quality mayonnaise that you love for this pasta salad since it’s the base of the dressing!
Vinegar, for some tanginess! I like apple cider vinegar but white vinegar also works well!
Sugar, I use brown sugar and white sugar interchangeably for mayo-based dressing (they’re both delicious, brown sugar isn’t too bold) so use whatever you have on hand!
Mustard, yellow or classic Dijon.
Paprika, salt, and pepper, for seasoning.
How to make Traditional Pasta Salad
STEP ONE: Make the boiled eggs (if using). Add the eggs to a medium pot, fill with enough water so the eggs are covered by about 1 inch (2.5 cm), then bring to a boil.
Once boiling, cover the pot and turn off the heat, let the eggs sit in the boiling water for about 12 minutes, then transfer to a bowl with iced water and allow to cool down before peeling and dicing. Meanwhile cook the pasta and prepare the mayo dressing.
STEP TWO: Cook the pasta in boiling salted water according to the package instructions. Drain when al-dente, transfer to a large bowl, and add toss with a tiny amount of oil or butter to keep it from sticking.
STEP THREE: Prepare the mayo dressing. In a medium bowl, mix together the mayonnaise, vinegar, sugar, mustard, and paprika. Taste and season with salt and pepper (taste before adding salt as the amount you need depends on which brand of mayo you use!).
STEP FOUR: Assemble your pasta salad. Add the diced onion, bell pepper, celery, eggs, and cheese to the pasta and mix until combined. Pour in the dressing and mix until combined.
STEP FIVE: Chill. Cover the bowl with plastic wrap and pop in the refrigerator to chill for at least 1 hour or overnight. When ready to serve, mix again and top with a sprinkle of paprika and extra red onions and celery. You can add a splash of milk to make the dressing creamy again (after overnight chilling), if needed!
Make-Ahead and Storing Instructions
Make-Ahead Instructions: This is a perfect make-ahead side dish! Make up to 1 day ahead of time and store covered in the refrigerator (step 5)!
Storing Instructions: Store leftovers covered in the refrigerator for up to 4-5 days. Do not freeze as the dressing doesn’t freeze well!
HAPPY COOKING!! I hope you'll love this Traditional Pasta Salad Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More side dishes you’ll love:
Traditional Macaroni Salad
Ingredients
For The Macaroni Salad
- 4 eggs (optional, for boiled eggs add-in)
- 1 lb (450 g) elbow macaroni
- 1 medium red onion (finely diced)
- 1 large red bell pepper (finely diced)
- 2-3 stalks celery (finely diced)
- 1 cup (240 g) cubed cheese such as mozzarella, cheddar or American cheese (optional)
For The Dressing
- 1 and 1/2 cups (350 g) mayonnaise
- 2 tbsp (30 ml) apple cider or white vinegar
- 4 tsp (15 g) white granulated sugar or brown sugar
- 2 tbsp (30 g) yellow mustard or Dijon
- 1 teaspoon paprika
- Salt and pepper (to taste)
Instructions
- Make the boiled eggs (if using). Add the eggs to a medium pot, fill with enough water so the eggs are covered by about 1 inch (2.5 cm), then bring to a boil. Once boiling, cover the pot and turn off the heat, let the eggs sit in the boiling water for about 12 minutes, then transfer to a bowl with iced water and allow to cool down before peeling and dicing. Meanwhile cook the pasta and prepare the mayo dressing.
- Cook the pasta in boiling salted water according to the package instructions. Drain when al-dente, transfer to a large bowl, and add toss with a tiny amount of oil or butter to keep it from sticking.
- Prepare the mayo dressing. In a medium bowl, mix together the mayonnaise, vinegar, sugar, mustard, and paprika. Taste and season with salt and pepper (taste before adding salt as the amount you need depends on which brand of mayo you use!).
- Assemble your pasta salad. Add the diced onion, bell pepper, celery, eggs, and cheese to the pasta and mix until combined. Pour in the dressing and mix until combined.
- Chill. Cover the bowl with plastic wrap and pop in the refrigerator to chill for at least 1 hour or overnight. When ready to serve, mix again and top with a sprinkle of paprika and extra red onions and celery. You can add a splash of milk to make the dressing creamy again (after overnight chilling), if needed!
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