Creamy, crunchy and flavorful cold Macaroni Salad is an easy and foolproof side dish perfect for BBQ’s and get togethers. Included are tips and secrets to making an irresistible classic creamy pasta salad that is sure to become a family favorite recipe.
This creamy Macaroni Salad is a delicious recipe for family get togethers or summer potlucks when served with Dry Rubbed Ribs and Dry Rubbed Wings alongside Red Potato Salad. Of course what is a special summer dinner without desserts such as Apple Sauce Spice Cake, Cherry Crisp or Apple Crisp.
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Ingredients Needed
- Elbow Macaroni Noodles– These noodles are the classic shape for Macaroni Salad. However, Ditalini pasta, wagon wheels or shells can be a fun substitution.
- Mayonnaise– I adore Chosen Foods Avocado Mayo because not only does it taste wonderful, it is made with quality ingredients. (For the best price check your local Costco.)
- Pickle Juice (from dill pickles)– Normally white vinegar is used for acidity. However, pickle juice is mostly vinegar with the addition of garlic and dill. Using it is just another way to add more flavor.
- Dijon Mustard– Yellow mustard may be used in a pinch.
- Salt
- Black Pepper
- Smoked Paprika– Adds an irresistible smokey quality.
- Onion and Garlic Powder– Not only do these add an additional layer of flavor, they also amplify the savory qualities of this salad.
- Cayenne Pepper– Brings a very mild spice to the salad. If serving young children or anyone who is sensitive to heat, simply eliminate this ingredient. This addittion of this spice is a personal preference.
- Veggies– Dill pickles, red onion (or sweet Visalia), celery and red bell pepper finely diced add in crunch, sweetness and color. In other words, the veggies make the Macaroni Salad interesting and fun to eat.
Tips for Making the Best Macaroni Salad Recipe
Things to do when making Macaroni Salad
- Make the Macaroni Salad dressing with the diced veggies. Mix well and let sit in the refrigerator while cooking the pasta or for at least 20 minutes. Letting the dressing sit in the refrigerator for a short bit allows all the flavors to marry.
- Cook the pasta to al dente which means “to the tooth”. In other words, the noodles will be soft and yet slightly chewy. Since the pasta will continue to cook while it cools, it will have the perfect doneness by the time the dressing is added.
- Once the pasta is mixed well with the dressing, cover and refrigerate for at least an hour or up to overnight. Right before serving add another 1/2-1 cup of mayo and stir well. This will give the Macaroni Salad the perfect creaminess.
What not to do when making Mac Salad
- Do not skip the crunchy veggies. When diced well they add flavor, crunch and sweetness.
- Similarly to the tip above, don’t skip the spices with the exception of the cayenne pepper. The spices are the key to achieving the depth of flavor that makes this pasta salad so irresistible. (Eliminate the cayenne pepper when serving children or anyone who is sensitive to spice.)
- Cool the cooked pasta to room temperature as seen in the video below. It is extremely import to not rinse the pasta with cold water, but rather cool the noodles by occasionally stirring while they sit at room temperature. Rinsing removes too much starch from the surface of the pasta and the starchy surface allows the dressing to cling to the noodles.
- Do not add the dressing to the pasta until it has mostly cooled and is tacky enough that it sticks to your finger when touched. If the dressing is added while the pasta is still hot it will turn the mixture into an oily sloppy mess.
How to Make Macaroni Salad {with Video Tutorial}
- Finely dice the onion, celery, pickles and bell pepper. Place into a large mixing bowl.
- To the mixing bowl add 1 cup of mayonnaise (the rest will be added later) and the remaining ingredients for the dressing. Stir well, cover and refrigerate.
- To a large pot of boiling water cook noodles to al dente following package directions (see Tips section directly above). Drain well and transfer to a large bowl. Let the pasta cool to room temperature by stirring occasionally. You will know the noodles are ready for the dressing when they are tacky to the touch and no longer steaming (see video for more details).
- Pour dressing over the top of the room temperature noodles. Stir well, cover and refrigerate for at least 1 hour to overnight.
- Before serving add an additional 1/2-1 cup of mayonnaise. Stir well and enjoy!
Frequently Asked Questions
How long will Macaroni Salad last?
When stored in an airtight container in the refrigerator this Macaroni Salad will remain fresh for 3 days. However, it is still edible up to 5 days later, just not as fresh.
What is the difference between Classic Macaroni Salad and the Amish and Hawaiian versions?
This recipe leans towards classic Macaroni Salad. However, everybody has varying degrees of the ingredients they enjoy in their Mac Salad. The Hawaiian version is very concrete in that it only has a few ingredients of macaroni, carrot, mayo and salt and pepper. The Amish version has similar veggies as this recipe, but with the addittion of sweet pickle relish (or sweet pickles) and hard boiled eggs.
Should the macaroni pasta be rinsed after cooking?
No, no and no. Not trying to be dramatic, however rinsing removes too much starch from the surface and the starchy surface allows the dressing to cling to the noodles. In other words, your pasta will be incredibly flavorful because it is holding onto the dressing.
Why is additional mayonnaise added just before serving?
While the salad refrigerates it absorbs the dressing. The addittion of the extra mayonnaise gives the salad the creaminess that Macaroni Salad is loved for.
How far in advance should I make this recipe?
When making for a party or potluck, it is best to make the day before the event and then add the extra mayo just before serving. This salad is wonderful when served the next day after preparing it.
Can this salad be frozen?
No, it is highly recommended not to freeze this salad.
More Delicious Salad Recipes for Summer Parties
Blueberry Basil Chopped Veggie Salad
Macaroni Salad
Ingredients
- 16 ounces macaroni noodles
- 1/2 cup finely diced red onion See note #1 below
- 3/4 cup diced dill pickles See note #2 below
- 1 cup thinly diced celery *about 3-4 stalks
- 3/4 cup diced red bell pepper
Macaroni Salad Dressing
- 1 1/2 cups mayonnaise See note #3 below
- 1/4 cup pickle juice See note #4 below
- 2 tablespoons dijon mustard
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper *optional
Instructions
- Dice the onion, celery, pickles and bell pepper. Add to a large bowl.
- To the veggie bowl add 1 cup mayonnaise and the remaining salad dressing ingredients. Stir well and refrigerate. See note #5 below
- Bring a large pot of water to a boil and cook pasta to al dente following the directions on the package. See note #6 below Drain the pasta well and transfer to a large bowl. Let the pasta cool to room temperature by stirring occasionally. You will know the noodles are ready for the dressing when they are tacky to the touch. See note #7 below
- Pour dressing over the top of the noodles and stir well. Cover an refrigerate for 1 hourly or up to 24 hours.
- Just before serving remove the salad from the refrigerator and stir well. Add in an additional 1/2-1 cup of mayonnaise (depending on preferred creaminess that is desired.)Store leftovers in an airtight container in the refrigerator for 3-5 days.
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