This Easy Macaroni Salad is the best side dish recipe for any spread. This creamy pasta salad is made with a homemade dressing, mayo, and served cold.
What Type of Pasta to Use
The type of pasta traditionally used for macaroni salad is elbow macaroni. You can also use other short pasta shapes such as rotini, farfalle (bow-tie pasta), or penne. The most important thing is to use pasta that is sturdy enough to hold its shape when mixed with other ingredients and coated in dressing.
You also want to make sure that the pasta is cooked al dente, or firm to the bite, so that it doesn’t become mushy when mixed with the other ingredients.
Dressing Ingredients
- Mayo
- Mustard
- Onions
- Garlic Powder
- Salt
- Pepper
How to Make Macaroni Salad
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the pasta in accordance with the instructions on the package.
- Rinse the pasta in cold water and dry it completely.
- Add the pasta to your serving bowl along with the remaining ingredients. Stir to combine.
- Chill for a minimum of 1 hour. A few hours is optimal.
Can You Omit Eggs?
Absolutely.
How to Substitute Mayo
You can substitute mayo for plain Greek yogurt or sour cream if you wish.
Substitutions and Add-Ins
- Chopped Dill Pickles
- Sweet Pickle Relish
- Crumbled Bacon
- Jalapenos
- Sliced Tomatoes
- Red Peppers
- Green Peppers
- Creole Seasoning
- Cajun Seasoning
- Homemade BBQ Seasoning
How Long the Salad Can Sit at Room Temperature
It can sit out 1-2 hours. It takes about 2 hours for bacteria to start to grow to dangerous levels. In warm temperatures, that time shrinks. You can read the Food Safety Guidance from the FDA here.
How to Make it Ahead of Time
You can make it ahead of time. Store the salad in the fridge tightly covered and sealed for up to 3-4 days.
Freezing
I wouldn’t recommend it. In general, mayo does not freeze well and usually develops ice crystals.
Pair With These Recipes
Air Fryer Corn on the Cob
Patti Labelle’s Potato Salad
Slow Cooker Creamed Corn
Easy Macaroni Salad
Ingredients
- 8 oz elbow macaroni
- 3 eggs Boiled and sliced into chunks.
- 1 cup mayo
- 1 tablespoon mustard
- 1/2 cup chopped onions
- 2 celery stalks Chopped
- 1 cup shredded cheddar cheese Optional
- 1/2 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Cook the pasta in accordance with the instructions on the package.
- Rinse the pasta in cold water and dry completely.
- Add the pasta to your serving bowl along with the remaining ingredients. Stir to combine.
- Chill for a minimum of 1 hour. A few hours is optimal.
Notes
- You can omit the eggs if you wish.
- You can substitute sour cream or plain Greek yogurt for mayo.
- You can half the recipe by using half of the ingredients.
- You can double the recipe by doubling the ingredients.
- This is a dish you will want to add your ingredients (especially the spices) a little bit at a time, and then taste repeatedly to determine if it needs a little bit of anything else.
- Dry macaroni salad can happen if the moisture sinks into the pasta. You can add a little additional mayo to get it creamy.
- To give the salad a pop of color you can sprinkle paprika throughout.