Delicious Classic Macaroni Salad

Macaroni Salad with egg, sweet pickles and a creamy dressing is a delicious side dish that’s perfect for summer BBQ’s and potlucks. This macaroni salad recipe is quick and easy to make with just a few simple ingredients.



In the summer, it doesn’t get much better than dinner off of the grill and a side of homemade macaroni salad. This creamy pasta salad is the perfect side dish to serve with Grilled Chicken, Grilled Pork Chops or Slow Cooker Pulled Pork. 


This macaroni salad is a slight adaptation of my grandma’s recipe. It’s a tried and true recipe that’s easy to make, with a delicious crunch from celery and bell pepper. You are going to love it!


This recipe comes together in 30 minutes, start to finish.

The dressing has just a touch of sweetness, which perfectly complements the other flavors in the salad. 

Macaroni salad tastes even better on the second day, after the flavors have had time to meld together. It’s a great make ahead side dish!

Close up of macaroni salad in a white serving bowl.

Complete your summer BBQ menu with one or two of these favorite side dishes: Pasta Salad, Broccoli Salad or Fruit Salad, and you’ll have a meal worthy of any summer cookout!


Classic Macaroni Salad

Macaroni salad with creamy dressing served in a white bowl.


5 from 11 votes

Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Servings 14 servings

Calories 261 kcal


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Macaroni Salad with egg, sweet pickles and a creamy dressing is a tasty side dish that's perfect for summer BBQ's and potlucks. It's quick and easy to make and tastes even better on the second day!


INGREDIENTS

1 pound ditalini pasta (or elbow pasta)

1 red bell pepper (chopped)

2 ribs celery (finely chopped)

1/2 cup finely chopped red onion

1/2 cup chopped sweet pickles

3 hard boiled eggs (chopped)

Macaroni Salad Dressing

1 cup mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

Optional Garnishes

chopped fresh parsley

paprika


INSTRUCTIONS 

Bring a large pot of salted water to a boil and cook pasta according to package directions for al dente. Transfer the pasta to a colander, rinse it with cold water and drain well. Set pasta aside to cool while you prepare the rest of the salad ingredients (see note). Stir the pasta occasionally to prevent it from sticking together.

In a large bowl, combine the red bell pepper, celery, onion, pickles and hard boiled eggs.

To make the dressing, combine the mayonnaise, apple cider vinegar, Dijon, sugar, salt and pepper in a medium bowl. Whisk until well combined and smooth.

When the pasta is completely cooled, add it to the bowl with the other pasta salad ingredients. Pour on the dressing and stir until everything is well combined.

Cover and chill macaroni salad in the refrigerator for at least 2 hours before serving. It will keep for up to 3 days when stored in an airtight container in the refrigerator.


NOTES

Macaroni salad tastes best on the second day, so it is a perfect make ahead side dish.

To cool the pasta more quickly, you can spread it out in a 9x13-inch baking dish.

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