Classic American Macaroni Salad with Mayonnaise & Mustard

Creamy, tangy, slightly sweet, and loaded with crunchy vegetables, this Classic American Macaroni Salad is the perfect side dish for summer barbecues, picnics, potlucks, family gatherings, and holiday meals. Tender elbow macaroni is tossed with a rich mayonnaise-and-mustard dressing, crisp celery, sweet pickle relish, and colorful vegetables.

Servings

6–8 servings

Prep Time

15 minutes

Cook Time

10 minutes

Chilling Time

1–2 hours

Total Time

About 1 hour 30 minutes

Ingredients
For the Macaroni Salad
2 cups dry elbow macaroni
½ cup finely chopped celery
½ cup finely chopped red bell pepper
¼ cup finely chopped red onion
¼ cup sweet pickle relish
2 hard-boiled eggs, chopped
2 tbsp finely chopped fresh parsley, optional
For the Creamy Dressing
¾ cup mayonnaise
2 tbsp yellow mustard
2 tbsp sweet pickle juice
1 tbsp apple cider vinegar
1 tbsp granulated sugar
½ tsp garlic powder
½ tsp onion powder
½ tsp salt, plus more to taste
¼ tsp freshly ground black pepper
Instructions
1. Cook the macaroni

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until tender but still slightly firm.

Avoid overcooking the pasta because it can become mushy after it absorbs the dressing.

Drain the macaroni thoroughly and rinse briefly under cold water to stop the cooking process. Allow it to drain well.

2. Prepare the vegetables

While the pasta cooks, finely chop the celery, red bell pepper, and red onion.

Chop the hard-boiled eggs and set everything aside.

Keeping the vegetables relatively small helps distribute their flavour throughout the salad and makes every bite balanced.

3. Make the dressing

In a medium bowl, whisk together the mayonnaise, yellow mustard, pickle juice, apple cider vinegar, sugar, garlic powder, onion powder, salt, and black pepper.

Taste the dressing and adjust the seasoning as needed.

For a sweeter macaroni salad, add another teaspoon of sugar. For a tangier salad, add a little more mustard or vinegar.

4. Combine the ingredients

Place the cooled macaroni in a large mixing bowl.

Add the celery, red bell pepper, red onion, sweet pickle relish, chopped eggs, and parsley.

Pour the dressing over the pasta mixture.

Gently fold everything together until the macaroni and vegetables are evenly coated.

5. Chill

Cover the bowl and refrigerate for at least 1 hour, preferably 2 hours.

Chilling gives the flavours time to blend and allows the macaroni to absorb some of the creamy dressing.

Before serving, stir the salad well. If it seems a little dry after chilling, mix in 1–2 tablespoons of mayonnaise or a small splash of pickle juice.

6. Serve

Transfer the macaroni salad to a serving bowl and garnish with a little chopped parsley, paprika, or sliced hard-boiled egg if desired.

Serve chilled alongside grilled meats, burgers, hot dogs, sandwiches, fried chicken, or your favourite barbecue dishes.

Recipe Notes

Don’t overcook the macaroni. Slightly firm pasta holds its shape better and won’t become mushy after chilling.

Rinse the pasta. Cold water stops the cooking process and cools the macaroni quickly.

Drain thoroughly. Excess water can dilute the dressing.

Use full-fat mayonnaise for the richest flavour. You can substitute light mayonnaise if preferred.

Sweet pickle relish is traditional in many American-style macaroni salads, but dill relish can be used if you prefer a less sweet flavour.

Let it chill. The salad tastes noticeably better after the ingredients have had time to mingle.

Helpful Tips
Keep the pasta from sticking

After draining, give the macaroni a thorough rinse and stir it occasionally while preparing the remaining ingredients.

Make the dressing slightly stronger

The pasta absorbs some of the dressing as it sits. The dressing can taste slightly more seasoned than you think it needs to be when you first mix it.

Chop everything finely

Small pieces of celery, onion, and pepper distribute evenly through the salad and provide a pleasant crunch without overpowering the macaroni.

Add dressing before serving if needed

Macaroni salad often becomes thicker and drier after refrigeration. A spoonful or two of mayonnaise can restore its creamy texture.

Don’t leave it sitting out

Because this salad contains mayonnaise and eggs, keep it refrigerated until serving and return leftovers to the refrigerator promptly.

Variations
Extra-Creamy Macaroni Salad

Add another ¼ cup mayonnaise for an especially rich and creamy salad.

Tangy Macaroni Salad

Increase the mustard to 3 tablespoons and add an extra teaspoon of apple cider vinegar.

Sweet Southern-Style Version

Add an additional tablespoon of sweet pickle relish and 1–2 teaspoons of sugar.

Crunchy Version

Add finely chopped cucumber pickles, carrots, or additional celery.

Protein-Packed Version

Add chopped ham, turkey, tuna, or shredded chicken for a more substantial meal.

Storage

Store leftover macaroni salad in a covered container in the refrigerator.

For the best quality, enjoy it within 3–4 days. Stir before serving and add a small amount of mayonnaise if the dressing has been absorbed.

Do not leave the salad at room temperature for extended periods, particularly during outdoor gatherings or hot weather.

Approximate Nutritional Information

Per serving, assuming 8 servings:

Calories: ~300
Protein: ~7 g
Carbohydrates: ~29 g
Fat: ~17 g
Saturated Fat: ~3 g
Fiber: ~2 g
Sugar: ~5 g
Sodium: ~450 mg

Nutrition is an estimate and will vary depending on the specific mayonnaise, pasta, relish, and other ingredients used.

Frequently Asked Questions
Can I make macaroni salad the day before?

Yes. In fact, making it several hours ahead allows the flavours to develop. If making it the day before, cover it tightly and refrigerate.

Why did my macaroni salad become dry?

Macaroni continues to absorb dressing while it sits. Simply stir in a little extra mayonnaise or a splash of pickle juice before serving.

Can I use a different pasta?

Absolutely. Small shells, ditalini, rotini, or another small pasta can work well. Elbow macaroni provides the most traditional texture.

Can I leave out the eggs?

Yes. The eggs add richness but aren’t essential. You can omit them if desired.

Can I use Dijon mustard?

Yes. Dijon creates a slightly sharper, more sophisticated flavour. Yellow mustard gives the salad a more traditional American picnic-style taste.

Can I use Miracle Whip instead of mayonnaise?

Yes, although Miracle Whip is sweeter and more tangy than traditional mayonnaise. If using it, you may want to reduce the added sugar.

How do I make it less sweet?

Use dill pickle relish instead of sweet relish, reduce or omit the sugar, and use Dijon mustard for additional tang.

Can I add cheese?

Definitely. Small cubes of cheddar cheese make a delicious addition and turn the salad into an even more substantial side dish.

Final Thoughts

This classic American macaroni salad is an easy, dependable side dish with everything you want in a traditional picnic salad: tender pasta, creamy mayonnaise dressing, tangy mustard, sweet pickle relish, crunchy vegetables, and rich hard-boiled eggs.