This easy Macaroni Salad recipe combines macaroni noodles and cheese with a sweet relish and creamy mayonnaise dressing. Quick and easy to make, it’s perfect for a cookout, potluck, picnic, or summer get-together!
An Old-Fashioned Classic Macaroni Salad Everyone Will Love
Pasta salad with mayo is one of those recipes that you can make a million different ways. Everyone has their own version, and this easy macaroni salad recipe is mine!
I prefer mine without eggs. So, I use diced cheddar cheese. Then, I use relish to keep things simple and easy and to amp up the slight sweetness of the dressing. And to add texture, I throw in chopped celery.
Tangy and sweet, it’s easy to whip up and way more flavorful than anything you’ll find in the store. Plus, it tastes even better the next day!
(Want something a little lighter? Try my Spaghetti Salad!)
Recipe Ingredients
To print: see recipe card below
- 1 cup mayonnaise – Use your favorite brand!
- 1/4 cup white vinegar – This adds a deliciously tangy flavor that balances out the sweetness of the dressing.
- 2 Tablespoons granulated sugar
- 1 teaspoon kosher salt – Kosher salt has larger crystals than regular salt. So, if you need to use table salt, use half the amount.
- 1/2 teaspoon ground black pepper
- 1 stalk celery
- 2 Tablespoons sweet relish
- 8 ounces cheddar cheese – Shredded cheese will work in a pinch. However, diced cheddar adds another layer of texture that really stands out, while shredded cheese tends to play second fiddle to the dressing.
- 1 pound elbow macaroni
Variations
- Feel free to substitute apple cider vinegar with white vinegar.
- Swap out or add to the celery with diced bell peppers, shredded carrots, peas, or minced red onion.
- Substitute the relish with chopped Dill pickles, Gherkins, or any sweet pickles you like best.
- Replace the cheddar cheese with cubed ham or bacon, or use both!
- If you’re a rebel at heart, try making this macaroni salad with rotini or shells instead of elbow macaroni.
- Replace or add to the mayonnaise with sour cream for extra tang and a thick, creamy dressing.
Directions for How to Make The Best Pasta Salad Recipe with Macaroni
- Prepare the macaroni: Cook the pasta to al dente according to the package instructions. Then, rinse it under cold water, and drain.
- Create the macaroni salad dressing: Combine the mayo, white vinegar, sugar, salt, pepper, celery, sweet relish, and cheddar in a large bowl.
- Add the macaroni: Gently fold the pasta into the dressing mixture.
- Chill: Cover the bowl with foil or plastic wrap, and transfer it to the fridge for at least three hours.
Serving Suggestions
Serve this recipe with all your favorite cookout and picnic recipes! I love to pair it with grilled chicken, burgers, hot dogs, brats, pulled pork, or BBQ chicken.
Then, add sides like baked beans, broccoli salad, and fruit salad to make a complete meal.
How to Store
Transfer leftovers to an airtight container, and store them in the fridge for 3-4 days. I don’t recommend freezing this recipe! The noodles will become soggy, and the mayonnaise won’t thaw well.
Quick Tip
If your salad has too much mayo for your liking, add more ingredients to balance it out. Macaroni is the obvious choice, but you could also do hard-boiled eggs, additional cheese, and veggies.
Alternatively, you can remove about a cup of the salad, and rinse it under cool water to remove the dressing. Then, drain it well, and stir it back into the salad.
Macaroni Salad
Equipment
- 1 pot
- 1 Large bowl
Ingredients
- 1 pound elbow macaroni cooked al dente and drained
- 1 cup mayonnaise
- 1/4 cup white vinegar
- 2 Tablespoons sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 stalk celery finely chopped
- 2 Tablespoons sweet relish
- 8 ounces cheddar cheese diced
Instructions
- Boil the macaroni in salted water until it’s al dente. Rinse in cold water and drain well.1 pound elbow macaroni
- In a large bowl, combine the mayonnaise, white vinegar, sugar, salt, black pepper, celery, sweet relish, and cheddar. Stir it until all of the ingredients are incorporated.1 cup mayonnaise, 1/4 cup white vinegar, 2 Tablespoons sugar, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, 1 stalk celery, 2 Tablespoons sweet relish, 8 ounces cheddar cheese
- Fold the macaroni into the dressing mixture and stir to coat.
- Cover the bowl with foil or plastic wrap and pop it in the fridge. Let it chill for at least 3 hours, or overnight.
- Serve!
Notes
Nutrition
Did you make this Macaroni Salad recipe? Let us know how it turned out with a rating and comment!
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I’m one that has to have lot’s of hard boiled eggs in my macaroni salad. I don’t like the texture of egg whites so I only use the yolks. I use green onions, celery, mini sweet colored peppers, sweet pickle relish, a little yellow mustard, in mine. I something add tuna.