Who doesn’t love good ol’ fashioned macaroni salad? It is a staple at summer bbqs and is the ultimate in summertime comfort food. With 4th of July right around the corner I thought that this would be a fabulous recipe to share. This macaroni salad is so basic and easy but it is still out of this world. It has just the right amount of creaminess. There is something about the way the vinegar breaks down the mayonnaise that makes it just right. The veggies give the salad the perfect amount of crunch to complement the soft noodles. I could seriously eat this stuff every day. It’s one item that I don’t think I could ever get sick of. This is a recipe that will suit everyone at your next gathering. Be sure to try this before summer ends. I have a feeling you will be happy you did.
Note: Be sure not to overcook your pasta or your salad will turn to complete mush. Once your pasta is cooked al dente, drain it in a colander and run cold water over the noodles to stop the cooking and cool it down quickly. When you add the dressing it may seem too saucy but don’t fret. The pasta will end up soaking up quite a bit of the moisture once it chills in the fridge. Another important reason you don’t want your pasta overcooked. If it seems dry the next day just stir in some additional mayonnaise.
1 1/4 c mayonnaise
2 tbsp distilled white vinegar
1 tbsp yellow mustard
1 tsp sugar
1 tsp salt
1/4 tsp pepper
1/2 lb macaroni, cooked and drained
1 c celery, sliced
1/2 c green bell pepper, chopped
1/2 c red bell pepper, chopped
1/2 c green onion, chopped
1/2 c sliced black olives
- Combine mayonnaise, vinegar, mustard, sugar, salt, and pepper to make your creamy dressing.
- Pour dressing over cooked noodles and stir in all remaining ingredients. (I like to leave out a few black olives and green onions to garnish the top of the salad with.)
- Cover and chill until ready to eat.
19 thoughts on “Recipe—Classic Macaroni Salad”
Becca, you are a genius. This is the BEST mac salad I have ever made. I can’t believe how big of a difference a little bit of vinegar & sugar makes. It is so creamy. And the sugar helps it not taste too vinegary. YUM YUM YUM YUM YUM YUM.
Why thank you! When you look at the recipe you think “oh this is so basic” but it always turns out really good. I’m glad you enjoyed it. Thanks for the fabulous complement!
I am totally making this today!! I have a Mac salad craving like no other! Yummy!
You just can’t go wrong with a classic like this! 🙂
This recipe is great. I knew I had it in the past, but can’t remember who made it. So when I came across your recipe and tried it, a tasty memory came back. This is a keeper. Thanks Bunches
Thanks Ida! I love this recipe. I sure could go for a big bowl right now, Got any leftovers? 😉
Made this for dinner last night.It was amazing. My husband loved it
Awesome! So glad to hear! It is the perfect side dish for this coming summer. 🙂
Making it NOW! can’t wait to taste it! Thx
Hope you love it as much as I do! If you happen to be near Sacramento feel free to bring me some. I have actually been craving this for the last week or so. 😉
great recipe. My family loves it. I add a bit of dill weed to mine since I like it. Just put some in the fridge for my bestfriends 40th bday tomorrow. 🙂 Thank you! This is the only mac salad recipe I will use
Wow! What a complement! I’m glad your family loves it. I am also a big fan of dill. I may just have to give your adaptation a try. Hope your friend has a fabulous 40th! Hugs from the Diva!
I added 6 boiled eggs and 1/2 lb. Small salad shrimp. so delicious!
Yummy! Never thought to add shrimp to a potato salad! What a great addition! 🙂
What kind of vinegar do you use?
Just good ol’ distilled white vinegar. Thanks for checking! I will be sure to update the recipe.