Easy Macaroni Salad

This is your grandma’s classic macaroni salad with hard-boiled eggs, corn, cheese, onions, celery, and pickles. The dressing has a secret ingredient you could never guess, but it makes this the perfect summer salad for picnics in the park, backyard barbeques, or just dinner with the family. It is great for potluck dinners, too, or a light lunch or snack for the kids.

In minutes, you can have a big bowl of this delicious classic macaroni salad ready for everyone to eat, and believe me when I tell you, they will love it. Let them try to guess the secret ingredient. They will never get it. I will tell you what it is. It is pickle juice! Yes, two tablespoons of pickle juice added to the dressing gives this the exact amount of tanginess for everyone’s taste buds.

The other ingredients are the basic mayo, vinegar, Dijon mustard, garlic powder, sugar, and some yogurt with some parsley for extra flavor. You can always add your favorite herbs and spices or even some additional veggies that I have not included if you like. This versatile salad goes with everything from barbecue steaks to juicy hamburgers or hot dogs.

The kids love this stuff, especially if I add some grapes. The mayo you use makes a difference, too. You can change the whole flavor profile by using Miracle Whip instead of regular mayonnaise. I like taking this salad to potlucks, along with my yummy bacon cheddar ranch pinwheels – truly, these are the best potluck staples you can bring.

Why you will love this recipe

• It is so easy: The only thing you have to cook is the macaroni, which only takes a few minutes.
• Everyone loves it: This is a classic dish everyone has served for years.
• It is versatile: You can change it by adding veggies, herbs, and spices.
• Perfect for summer: This is the perfect summer dish for barbecues, picnics, or potluck dinners.

What you’ll need to make this macaroni salad

Special items:

• Large pot – For cooking pasta.
• Large bowl – To make the salad.

Macaroni salad ingredients:

• Pasta – I use elbow macaroni, but you can use your favorite pasta shape.
• Eggs – Large eggs, hard-boiled, cooled, and chopped.
• Bell peppers – Diced. Any color is delicate.
• Red onion—I prefer red onion in this traditional macaroni salad, but you can use what you like.
• Celery – Two celery stalks, washed and diced.
• Green onions – I only use the green part of the onion because that is how my kids like it, but you can use the whole thing.
• Pickles – Dill or sweet pickles, diced into small chunks still big enough to bite into.
• Sweet corn – Canned corn, drained and rinsed. Then, drain again so no extra water remains.
• Cheddar cheese – Freshly chopped into small cubes.

For the dressing:

• Mayonnaise – I like to use the sweet Miracle Whip for the kids and regular mayo for the adults.
• Yogurt—Full-fat plain yogurt made from whole milk is fine, but you could also use Greek yogurt for a thicker and creamier dressing.
• Sugar – You can leave this out or replace it with honey to reduce sugar.
• Dijon mustard – This is an essential ingredient for that tangy background.
• Pickle juice – The secret ingredient to give your dressing some extra tanginess.
• Parsley – Fresh parsley leaves, chopped for added flavor.
• Vinegar – I like to use apple cider vinegar although sometimes I use rice vinegar or even red wine vinegar.
• Garlic powder – For a rich and full-bodied garlic flavor.
• Kosher salt – Kosher salt has a cleaner and more refreshing taste.
• Black pepper – Freshly ground black pepper makes all the difference in this salad. 

How to make macaroni salad?

1. Cook the pasta: First, cook the pasta according to the package instructions for al dente. Then, drain and set it aside.
2. Mix the salad: In a large bowl, mix all of the dressing ingredients well. Then, add the salad ingredients and stir again.
3. Chill: After, cover the bowl and let it chill for two hours before serving it garnished with parsley.

Expert tip

The perfect pasta for macaroni salad

The key to a good macaroni salad is the macaroni. You do not want it to be mushy, but you do not want it to be chewy. The perfect macaroni is al dente. This means to the tooth. You want to be able to sink your teeth into it and feel it, but you do not want to have to chew it. You also do not want it to turn mush when you try sticking it with your fork. I have had macaroni salad that I had to eat with a spoon because it was so soft.

The precise time to cook your pasta will be on the box. There should be a time set for al dente. If not, cook it for one minute less than what it calls for. However, the average time to cook elbow macaroni to al dente is six to eight minutes. The way to tell is to look at the pasta. If it is starting to swell and absorb water, it is overcooked. If it is still hard, it is overcooked.

Another way to ensure your macaroni salad is perfect is to use the right pasta shape. Most people, including me, use elbow macaroni. However, just because it is called macaroni salad, it does not mean it has to be macaroni noodles. Sometimes, I like to use rotini or fusilli pasta. The short, twisty shapes are great for holding the sauce without becoming overly soaked in it.

Recipe variations and add-ins:

• Add meat: To make it a hearty meal, add ham, chicken, or turkey chunks. You could also use canned tuna.
• More vegetables: Another way to make it more of a main entrée is to add more vegetables. Some of the ones I have enjoyed include broccoli, peas, mushrooms, asparagus, and tomatoes.
• Extra cheese: More cheese is always delicious. My kids like it when I add some mozzarella and parmesan.
• Bacon: Everything tastes better with bacon, according to my husband. Some crispy bacon pieces in this salad would be excellent.
• Spicy salad: Add some chopped jalapenos and chiles to make spicy food lovers happy.
• Add fruit: The kids also like fruit in their macaroni salad like grapes, cherries, pineapple chunks, and chopped apples.
• Hawaiian twist: Turn this salad Hawaiian by substituting the pickles and pickle juice with pineapples and pineapple juice. Add some ham pieces in, too.

Serving suggestions:

Here are some ways I like to serve macaroni salad.

• If you plan a cookout, get some extra ingredients for my grilled pork skewers.
• With extra dressing, this salad could use some rolls or crusty bread to help soak it up.
• Burgers and hot dogs are also a great barbecue menu to go with macaroni salad.
• Alongside the salad and barbecue, you can serve some potato salad and baked beans. Try my easy recipe for instant pot baked beans. You can make them from dry or canned beans!
• Some fun desserts to go with this dish are poke cake, pie, or ice cream.

Frequently asked questions

Why is my macaroni salad watery?

It could be that you did not drain your pasta well enough. Make sure to cook the noodles way ahead so they have ample time to drain. Also, only cook them to al dente. You want them to be a bit firm and chewy but fork-tender but not limp and soggy. Another issue could be the number of watery vegetables in your salad. These include celery, bell peppers, tomatoes, cucumbers, zucchini, and radishes.

Should I rinse my pasta before cooking it?

Although you may have always heard that you should rinse your pasta before cooking it to prevent sticking, that is untrue. Doing so will wash away the starch that may be healthier for you. According to some experts, the natural starches from pasta turn into healthier resistant starches linked to better gut health and lower blood sugar levels. 

Should the water be cold or boiling when adding pasta?

The experts disagree on this question. Some say that pasta is cooked more evenly in boiling water because the temperature is more constant. Cold water does not dissolve the salt enough to flavor the pasta, either. Others say that adding your pasta when the water is cold reduces the cooking time by 45%. However, I am with the first group. I believe the salt cannot dissolve properly, and the water temperature is not ready until it is boiling.

How do I stop my macaroni salad from drying out?

First, make sure you cook it long enough. You want it al dente but not hard. If it is too hard, it will not hold onto the dressing, leaving it dry and flavorless. Also, you do not have to wait until the pasta is excellent to add the dressing. Although you want it wholly drained, warm pasta absorbs more dressing and seasonings than cold pasta. Lastly, do not make it too far ahead of time. Letting it sit will do one of two things. Make it soggy or make it dry.

How to store leftovers:

• Refrigerate: Place macaroni salad in an airtight container to stay fresh for five days. 
• Freezing: Although you can freeze your pasta salad, it may have some texture changes in the mayo and yogurt. The best way to do this is to put it in a heavy-duty freezer bag and squeeze all the air out before sealing it. Then, place it in another freezer bag before putting it in the freezer. I would only keep it for a month because of the texture issues.   
• Defrost: Thaw overnight in your refrigerator for the best texture and taste.

More pasta salads:

Recipe tips:

• Dress your pasta while it is warm so it absorbs more flavors.
• Wait for the water to boil before adding your pasta.
• Always add lots of salt to your pasta water. You want lots of flavor in your macaroni.
• Freezing is not a great idea, so try not to make more than you think you need.