As classic as it gets, this easy cold macaroni salad is a must for summer days, potlucks and barbecues. The key is not to overcook the pasta and to find a good balance of crunchy, creamy and tangy.
Easy, old-fashioned and versatile
A great macaroni salad recipe is a must during grilling season. This one is a classic, and, at least around here, it never fails.
The dressing is creamy but tangy. The chopped vegetables are sharp and add much-needed character to an otherwise bland pasta if eaten on its own.
Macaroni salad ends up being comfort food, even though it's eaten cold and part of our vintage classics. Nothing like an old-fashioned favorite to brighten up the day.
FAQ
It can be stored in an airtight container in the refrigerator for up to 5 days. Always check for signs of spoilage before eating, such as an off smell, slimy texture, or discoloration. If in doubt, discard it.
I don't recommend it. When you thaw it, it will not have the right texture, and mayonnaise does not like the freezer.
Macaroni salad is usually eaten as a side dish, so ½ cup to ¾ cup (about 4 to 6 ounces) per person is a good amount.
If having it as a main dish, double or triple that amount depending on the appetite of the eaters.
Tips for cooking short pasta for salad
Use a large pot to allow the macaroni to move and prevent sticking.
Salt the water generously to give the macaroni room to move and prevent sticking. Add about 1 to 2 tablespoons of salt once it boils. The pasta needs to be seasoned from the inside as it boils; the salt it doesn't absorb now is impossible to add later.
Boil the pasta slightly past al dente. Cook the short pasta 1 or 2 minutes longer than usual so it’s fully tender (but not mushy).
Pasta firms up when chilled, so slightly softer works better in a cold salad.
Drain and rinse immediately to stop cooking and cool the pasta quickly. This also removes excess starch, crucial to keep the salad from getting gummy and sticking together.
Drain thoroughly. Let it sit in the colander for a few minutes to remove all excess water. Wet pasta will dilute your dressing.
If not assembling right away, toss with a tablespoon of oil if storing it in the fridge (or a spoonful of the dressing if using in the next few hours) to prevent sticking.
Steps to make macaroni salad
Pasta + vegetables
The pasta must be cooked beforehand and allowed to cool down.
Chop the vegetables small.
Dressing
It has a good balance between creamy and tangy, with a hint of sweetness. That said, you can substitute some of them and increase or decrease quantities depending on your taste.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Make ahead: this salad recipe benefits from being assembled and refrigerated a few hours before serving. This will meld the flavors and make it more flavorful.
- Serving pasta salad: it's best to keep it in the fridge until serving time.
- Variations: always adjust to your own palate.
Spicy: add a dash of Tabasco sauce, chili pepper flakes, ground cayenne pepper or hot smoked paprika.
Honey mustard: add 2 tablespoons of runny honey, increase the mustard to 2 tablespoons and ditch the sour cream.
Ranch: add 1 tablespoon dried ranch seasoning mix and 1 tablespoon of buttermilk to the dressing.
Serve it as a main dish by adding hard-boiled eggs, grilled steak, chicken pieces or seafood like this macaroni shrimp salad.
Related recipes you might like:
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Old Fashioned Macaroni Salad
Ingredients
- 3 cups elbow macaroni, cooked and drained
- 1 tablespoon oil
- ½ cup diced red bell pepper
- ½ cup chopped onion, I like yellow or red onion, but white onion also works
- ½ cup diced celery
For the salad dressing:
- 2 tablespoons sour cream
- ½ cup mayonnaise
- 1 to 2 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ⅓ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon sugar
- 1 tablespoon chopped sweet pickles, optional
Instructions
- Cook 3 cups elbow macaroni according to the package instructions in abundant salted water until al dente. Drain and rinse the elbows under cold water to stop the cooking process, then let them drain well again or the pasta will be watery. Toss lightly with 1 tablespoon oil and let cool completely.
- In a large bowl, stir together the cooled pasta, ½ cup diced red bell pepper, ½ cup chopped onion and ½ cup diced celery.
- To make the creamy dressing, mix all the dressing ingredients (2 tablespoons sour cream, ½ cup mayonnaise, 1 to 2 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard (I use Dijon), ⅓ teaspoon salt, ⅛ teaspoon black pepper, 1 tablespoon sugar and 1 tablespoon chopped sweet pickles) in a small or medium bowl until smooth.
- Add half of it to the bowl with the pasta. Mix everything thoroughly and add more until you have the desired consistency. Taste the pasta salad and adjust the seasonings to your liking.
- Place the salad in the serving bowl or platter, cover it with plastic wrap and refrigerate for 30 minutes to 1 hour. Stir the salad again before serving it cold.
Karen says
This is a very good and tasty salad. Took me back to my Mama’s kitchen. We had it with fried chicken, corn and cornbread. It was fantastic!
Paula Montenegro says
What a fantastic, nostalgic spread! Love it.