Macaroni Salad
Classic creamy macaroni salad with a tangy-sweet dressing, crisp vegetables, and tender pasta. This picnic and potluck staple comes together quickly and tastes even better after chilling. A reliable side dish that feeds a crowd without fuss.
Equipment
- Large Pot
- Colander
- Large Bowl
- Whisk
- Mixing Spoon
Ingredients
Macaroni Salad
- 1 lb Elbow Macaroni cooked and cooled
- 1 cup Mayonnaise
- 2 tablespoon Yellow Mustard
- 2 tablespoon Sweet Pickle Relish
- 1 tablespoon Sugar
- 1 tablespoon White Vinegar
- ½ cup Carrots finely diced
- ½ cup Celery finely diced
- ¼ cup Onion finely diced
- ½ teaspoon Kosher Salt Morton brand
- ¼ teaspoon Black Pepper
- ⅛ teaspoon Xanthan Gum optional, for thicker sauce
Instructions
- Cook the macaroni until slightly past al dente.
- Drain and cool completely.
- Whisk together the mayonnaise, mustard, relish, sugar, vinegar, salt, and pepper in a large bowl until smooth.
- Fold in the vegetables.
- Fold in the cooled pasta.
- Mix until everything is well coated.
- Refrigerate for at least 2 hours for the flavors to meld and the sauce to thicken.
Notes
The key to this salad is cooking the pasta just past al dente so it absorbs the dressing without turning mushy. The two-hour chill time isn't optional—it allows the flavors to develop and the sauce to thicken as the pasta absorbs moisture. If the salad seems dry after refrigeration, stir in a tablespoon or two of mayonnaise before serving. The xanthan gum helps prevent the sauce from separating and becoming watery, especially useful if you're making this a day ahead. Swap in dill pickle relish for a sharper flavor, or add diced hard-boiled eggs and diced ham to make it more substantial. Store covered in the refrigerator for up to 3 days.
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