Classic Macaroni Salad
This Classic Macaroni Salad is an easy and delicious side dish that only requires 5 ingredients and 20 minutes!
This recipe is perfect for picnics, barbecues, and potlucks. It’s made by mixing cooked macaroni with flavorful mayonnaise, hard-boiled eggs, diced peppers, and red onion.
Recipe Notes:
- It is recommended to let the macaroni salad chill in the refrigerator for 30 minutes before serving it for the best flavor.
- If you need to make the salad in advance, it may appear dry when you remove it from the refrigerator. To refresh it, stir in a small amount of milk or add a dollop of mayonnaise and mix well.
- You can use a different type of pasta instead of macaroni, such as a smaller shape. If you use larger pasta, you may need to double the amount of dressing.
- This recipe can easily be doubled or tripled to serve a larger crowd.
Most pasta salads are served as side dishes. This classic macaroni salad can be enjoyed as a light lunch or added to your main dinner meal.
If you enjoy it as a side dish, consider adding it to some grilled chicken, pulled pork sandwiches, or kebabs.
This pasta salad is also delicious as a main meal that you can enjoy with some sliced baguette bread.
Yes! I have 2 recipes on my site for that. Instant Pot Hard Boiled Eggs and Hard Boiled Eggs in the Oven
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Classic Macaroni Salad
- Cook pasta according to the directions on the box until al dente; Drain and rinse under cold water. Set aside in a large mixing bowl.
- While the pasta is cooking, combine the mayonnaise, mustard, vinegar, sugar, and salt in a small bowl; whisk to combine.
- Take the bowl with pasta and add the eggs, peppers and onion.
- Pour the dressing on top and gently stir to combine well.
- Serve now, or place in the fridge, keep cold. I recommend chilling in the fridge for at least 30 mins to have all the flavors marinate together.
More Pasta Salads We Love!
Classic Macaroni Salad
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Ingredients
- 2 cups dry elbow macaroni pasta
- 3 hard-boiled eggs peeled and diced
- 1/2 cup green pepper diced
- 1/2 cup red pepper diced
- 1/4 cup red onion diced
Dressing
- 1 cup mayonnaise
- 1 & 1/2 Tablespoon prepared yellow mustard
- 1 Tablespoon apple cider vinegar
- 1/4 cup white sugar
- 1 teaspoon salt
Instructions
- Cook pasta according to the directions on the box until al dente; Drain and rinse under cold water. Set aside in a large mixing bowl.
- While the pasta is cooking, combine the mayonnaise, mustard, vinegar, sugar, and salt in a small bowl; whisk to combine.
- Take the bowl with pasta and add the eggs, peppers and onion. Pour the dressing on top and gently stir to combine well.
- Serve now, or place in the fridge, keep cold.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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I have made this recipe for many years but have always used peas Did not like the peppers in it