Description
This classic creamy macaroni salad is a perfect make-ahead side dish for picnics, barbecues, and potlucks. Tender elbow macaroni is combined with crunchy celery, sweet pickle relish, red bell pepper, and chopped hard-boiled eggs, all tossed in a tangy, slightly sweet mayonnaise-based dressing. Chilled for at least two hours, this salad develops deep, balanced flavors and a luscious creamy texture that pairs well with grilled meats or as a refreshing standalone dish.
Ingredients
Pasta and Vegetables
- 1 lb elbow macaroni
- 4 large hard-boiled eggs, peeled and chopped
- 1 cup celery, finely chopped (about 3 ribs)
- 1/2 cup yellow onion, finely chopped (about 1 small onion)
- 1/2 cup sweet pickle relish, drained
- 1/2 cup red bell pepper, finely diced
- 1/4 cup fresh parsley, chopped (optional but worth it)
Dressing
- 1 1/4 cups full-fat mayonnaise
- 2 tbsp white vinegar
- 1 tbsp yellow mustard
- 2 tbsp granulated sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp celery seed (optional, but adds a lot)
- 2–3 tbsp whole milk (optional, to thin the dressing if needed)
Instructions
- Cook Pasta: Bring a large pot of well-salted water to a boil. Add the elbow macaroni and cook according to package directions until just al dente, about 8 minutes. Avoid overcooking to retain a firm bite. Drain and rinse the pasta under cold water until completely cool, then drain thoroughly to prevent watering down the dressing.
- Make Dressing: In a medium bowl, whisk together mayonnaise, white vinegar, yellow mustard, sugar, salt, black pepper, garlic powder, and celery seed until smooth. Adjust the dressing consistency by whisking in whole milk one tablespoon at a time if needed, ensuring it’s pourable but not runny. The dressing should taste tangy, slightly sweet, and well-seasoned.
- Combine Salad Ingredients: In a very large bowl, add the drained macaroni, chopped eggs, celery, onion, sweet pickle relish, and red bell pepper. Pour 1 cup of dressing over the ingredients and stir thoroughly until every piece of pasta is coated and the salad looks creamy.
- Chill the Salad: Cover the bowl tightly and refrigerate for at least 2 hours, preferably overnight, so the flavors meld and the pasta absorbs the dressing. If the salad appears dry after chilling, stir in a tablespoon of mayonnaise and a splash of milk or vinegar to revive creaminess.
- Final Taste and Serve: Just before serving, stir the salad well and adjust seasoning if needed by adding a pinch of salt, more vinegar, or sugar to balance flavors. Garnish with chopped fresh parsley for color. Serve cold directly from the refrigerator.
Notes
- Do not overcook the pasta to avoid mushy salad; al dente texture is key.
- Fully cooling the pasta after cooking prevents the dressing from becoming diluted.
- Reserving some dressing to serve on the side allows guests to adjust creaminess to their preference.
- Celery seed is optional but adds authentic flavor.
- This salad improves in flavor after sitting overnight.
- Adjust seasoning after chilling as flavors mellow in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American