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Macaroni salad in a large, white serving bowl set on an aqua linen with a serving spoon in the background.
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Macaroni Salad

This simple macaroni salad recipe will be right at home at a backyard barbecue, tailgating party, or spring picnic. In this recipe elbow macaroni is combined with carrots, celery, onion, pickle, and a homemade creamy dressing.
Course Side Dish
Cuisine American
Keyword cold pasta salad, macaroni
Prep Time 30 minutes
Cook Time 10 minutes
Refrigerate 1 hour
Total Time 1 hour 40 minutes
Servings 8
Calories 360kcal
Author Elizabeth

Ingredients

  • 12 ounces Elbow Macaroni cooked to package directions, drained and cooled (other short pasta like ditalini, small shells, etc. can be used)
  • ¼ cup Shredded Carrot 1 small carrot
  • 2 tablespoons Finely Diced Celery
  • 2 tablespoons Finely Diced Onion use white, red, or yellow onion
  • 2 tablespoon Finely Diced Dill Pickle 1 small baby whole dill pickle
  • 1 cup Mayonnaise
  • 1 tablespoon Dijon Mustard or yellow mustard
  • 1 tablespoon Sugar
  • 1 tablespoon Apple Cider Vinegar or red wine vinegar
  • 1 tablespoon Dill Pickle Juice
  • ½ teaspoon Salt plus 1-2 tablespoons for the macaroni cooking water (and extra at the end if needed)
  • ¼ teaspoon Black Pepper
  • 1-2 teaspoons Chopped Parsley for garnish optional

Instructions

  • Cook macaroni to package directions for “firm”. Go a little past al dente but not totally soft. Use a colander to drain and promptly rinse them with cold water until they are no longer warm.
  • Then drain well and transfer the macaroni to a bowl. Add the carrots, celery, onion, and pickle and refrigerate until chilled.

Make the dressing

  • Add the mayonnaise, mustard, sugar, vinegar, pickle juice, salt, and pepper to a bowl. Stir with a fork or small whisk until the ingredients are combined and the dressing is smooth.
  • Refrigerate the dressing until ready to make the macaroni salad.
  • Add the dressing to the macaroni vegetable mixture. Stir well until coated and combined. Cover and refrigerate until ready to serve. Garnish with parsley, if desired, serve and enjoy.

Notes

  • Do not overcook the pasta. Cook until it is firm but no longer al dente.
  • Cool the macaroni quickly after draining. Run it under cold water to stop the cooking. Use a colander to drain it well.
  • Refrigerate the macaroni pasta, and prepared carrots, celery, onion, and pickle until they are cold before dressing.

Nutrition

Calories: 360kcal | Carbohydrates: 34g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 409mg | Potassium: 131mg | Fiber: 2g | Sugar: 3g | Vitamin A: 705IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg