Easy classic Macaroni Salad

Summer is in full swing, and there’s nothing quite like a refreshing, creamy macaroni salad to complement your BBQs and picnics. Whether you’re a fan of traditional recipes or love to experiment with new flavors, macaroni salad is a versatile dish that never disappoints.

Macaroni salad is a classic side dish that combines cooked pasta, fresh vegetables, and a tangy, creamy dressing. It’s a staple at many gatherings due to its simplicity and ability to pair well with a variety of main courses. Today, I’ll be sharing my favorite macaroni salad recipe that’s sure to be a hit at your next event.

This blog post will guide you through making a delicious and easy macaroni salad, from gathering ingredients to perfecting the dressing. Let’s dive in!

My Macaroni Salad recipe is tossed with fresh, crunchy veggies, a homemade creamy dressing, and my secret ingredient: bacon. It’s always a hit at the dinner table on a busy weeknight, at a potluck, or at a sunny summertime BBQ.

Today, I’m on a mission to create the ultimate classic macaroni salad, and I think I’ve nailed it. Seriously, who doesn’t love a bit of bacon in their salad? It’s time to say goodbye to those bland, store-bought macaroni salads and hello to this delicious homemade version.

I’ve made sure to keep this recipe super simple, so you only need a few ingredients. No more excuses for serving pre-made sides to your family or guests! This recipe takes just 20 minutes from start to finish, and most of that time is spent just boiling the pasta. Let’s get started and elevate your macaroni salad game!

Ingredients

• 2 cups elbow macaroni: the base of the salad, providing that classic macaroni shape and texture.
• 1 cup of diced celery adds a nice crunch and fresh flavor to the salad.
• 1/2 cup chopped red onion: for a bit of sharpness and color.
• 1/2 cup chopped bell pepper (red, green, or yellow): adds sweetness and vibrant color.
• 1/2 cup grated carrot: for a touch of sweetness and additional color.
• 1/2 cup peas (optional): adds a pop of color and a sweet flavor.
• 2 hard-boiled eggs, chopped (optional): Adds protein and a different texture.
• 1/4 cup diced pickles (optional): for a tangy kick.

For the dressing:

• 1 cup mayonnaise: the creamy base of the dressing.
• 2 tablespoons Dijon mustard: adds a tangy flavor and a bit of spice.
• 1 tablespoon apple cider vinegar (or white vinegar): provides acidity to balance the richness of the mayonnaise.
• 1 tablespoon sugar: To add a touch of sweetness and balance the flavors.
• Salt and pepper to taste: to enhance all the other flavors.

What else can I mix in my salad?

The dressing I have for you today is mild-flavored with a perfect balance of creaminess, vinegar, and a bit of sweetness. It will pair well with practically anything you’d like to mix in. Need some inspiration? Give these mix-ins a try:

1. Cherry Tomatoes: Halved or quartered, they add a burst of juiciness and color.
2. Cucumber: diced for a refreshing crunch.
3. Corn: Fresh, frozen, or canned corn adds sweetness and texture.
4. Olives: slice black or green olives for a salty, briny flavor.
5. Bell peppers: Use different colors (red, yellow, and orange) for variety and sweetness.
6. Avocado: diced avocado for a creamy, rich texture.
7. Radishes: thinly sliced for a peppery crunch.
8. Broccoli: small florets for added crunch and nutrition.
9. Sun-Dried Tomatoes: Chopped for a concentrated tomato flavor.
10. Roasted red peppers: chopped for a sweet, smoky taste.
11. Artichoke Hearts: Chopped for a tangy, briny flavor.
12. Capers: For a tangy, salty kick.

How to make macaroni salad

1. Cook the Pasta

Start by cooking the pasta according to the package instructions. Be sure to cook it al dente, as overcooked pasta can become mushy when mixed with the dressing. Once cooked, drain and rinse the pasta under cold water to stop the cooking process and cool it down.

2. Prepare the Dressing

In a large mixing bowl, combine:

• 1 cup of mayonnaise
• 2 tablespoons of Greek yogurt (optional)
• 1 tablespoon of Dijon mustard
• 1 tablespoon of apple cider vinegar
• Salt and pepper to taste

Whisk these ingredients together until smooth and well-blended.

3. Chop the Vegetables and Proteins

While the pasta is cooling, chop your vegetables and proteins into bite-sized pieces. Aim for uniformity to ensure even distribution throughout the salad.

4. Combine and Mix

Add the cooled pasta to the bowl with the dressing. Toss gently to coat the pasta evenly. Next, fold in the chopped vegetables and proteins. Make sure everything is well combined, but be careful not to overmix, which can break down the ingredients.

5. Chill and Serve

Cover the bowl with plastic wrap and refrigerate for at least an hour before serving. Chilling allows the flavors to meld together and enhances the overall taste. Before serving, give the salad a final stir and adjust the seasoning if needed.

How to store leftovers

This salad will stay good for 3-5 days when stored in an airtight container in the fridge. It’s a perfect recipe for making ahead! I find that when the ingredients have a chance to sit together and mingle, it gets even more delicious.

If you plan on serving this salad for guests or bringing it to a potluck, it will be okay for 2 hours at room temperature before you should put it back in the fridge.

Tips for Customization and Variation

Dietary Adjustments

• Gluten-free: Use gluten-free pasta.
• Low-fat: Substitute mayonnaise with low-fat Greek yogurt or a combination of light mayonnaise and yogurt.
• Vegan: Use vegan mayonnaise and omit any animal-based proteins.

Flavor Enhancements

• Herbs: Experiment with fresh herbs like basil, cilantro, or chives for different flavor profiles.
• Spices: Add a pinch of cayenne pepper or a dash of hot sauce for a spicy kick.
• Fruit: Incorporate fruits like pineapple or apple for a sweet and tangy twist.