Macaroni Salad Recipe (2024)

This is the perfect macaroni salad. I would only add: maybe more veggies? Don't be shy! Also I would add a recommendation from Cook's Country, just in terms of technique: cook the pasta to just shy of al dente. When you add the dressing, add, only 3/4 of the dressing. Refrigerate until cold. Add the rest of the dressing just before serving; the lukewarm pasta will have absorbed the first round, but the second round will coat the pasta and make it creamier on the table.

It made me smile just to read such a classic rendition of what was, for those of us over a certain age, the first pasta salad we ever encountered. As comforting a dish in summer as mac 'n cheese is in winter. Not given in recipe text (but included in photo), a shower of paprika is mandatory.

IMHO Duke’s mayo has the right tang for this.

How did I manage to be the only one to insist on celery seed? The macaroni salad I remember from my Long Island childhood in the Kennedy Administration always had celery seed. Ditto the ones I later bought for years at Wawa's in Pennsylvania, before I fled to Europe to escape Trump and his slavering minions.

This dressing is similar to my 'go-to' dressing for potato salad as well as macaroni salad. The main difference is that I use about equal parts (roughly 1/2 c each) of mayonnaise (Hellman's) and Greek yoghurt, and thin it with a bit of homemade French dressing (maybe 1 Tbs). I add dill leaves (fresh or Penzey's), and some capers. Delicious!

Always add a few drops of dill pickle juice.

Nothing ruins macaroni and potato salad more than chopped egg.

A handful of frozen petite peas added to the macaroni the last 2 or 3 minutes was my mother’s version. Nice pop of green color and tasty too.

I always add a chopped hard boiled egg and sometimes sliced pimento stuffed green olives or black olives.

We toss the hot pasta in a little vinegar to give it a little more depth of flavor and add shredded carrots and diced celery.

This is the mac salad mom made, back in the 60's. I somewhat recently discovered that using kewpie mayo with its rich umami-ish flavor and vinegar blend, makes mom's mac salad even better.

All good, but the sugar is so unnecessary. You have carrots, I normally add sliced cherry or grape tomatoes which add some natural sugar. Agree with the paprika. Did I see some hard boiled eggs too?

Also toss in, say, ¼ cup minced parsley.

To be precise cook macaroni 5 minutes more than box directions. After draining and rinsing in cold water I added the 1/4 cup vinegar to macaroni and let sit. Then continued with step 2. Do not add more vinegar to the dressing. Also next time I will add a handful of defrosted peas. I also used tricolor spirals to change it up a bit.

This is the "old school" macaroni salad you remember from your childhood (before mayo-based salads were banished). This was fun to make for a low-key backyard BBQ. Good balance and not too much dressing. It makes enough for an army.

Needs more onion.

A classic, perfect exactly as is

I substituted ACV for rice vinegar.

Nice classic macaroni salad. Perfect to go with burgers, hot dogs, ribs... Got better after a few days in the refrigerator. Second day I thought I'd add a little more vinegar next time but it became more prominent after a couple of days. Great make ahead dish 2-3 days before needed.

This is great. Seasonings and macaroni to vegetable ratio is perfect. Used cavatappi pasta. Added honey, Old Bay seasoning, dried dill and thyme to the dressing. Under cooked the pasta by 1 minute, added a small amount of the dressing to the macaroni and vegetables and chilled. Added the rest of the dressing when it was served.

It just keeps getting betterMaybe, I will add a diced jalapeño to the mix next time

Delicious. We added a chopped up zucchini, roasted red pepper, and chopped some baby carrots. Also added six hard boiled eggs, and added dill to the dressing. This is going to be my go-to macaroni salad, and I’ll use the dressing for potato salad, too.

Very good. Used vandlia onion, added 4 hard boiled eggs, celery leaves. Tossed 3/4 of sauce when warm. Remainder before serving.

Cut the macaroni by half and double the vegetables. Don't rinse the macaroni for heaven's sake!

The crispness of the veggies and the tartness of the Apple Cider Vinegar make this a winner.

Yum. Made this for memorial day and making it next week. Used cavatappi and it was a fun structure, and more celery and carrot. Orange carrot makes it pretty.

This is a truly delicious recipe. Simple, fast and tasty. I agree with previous note to withhold 1/4 of the dressing until it’s been cooled then adding it - otherwise it’s a tad dry. A little extra vinegar is nice too. Adding sliced black olives is a nice mod. Oh, and use Dukes Mayonnaise! If you need it as a meal just add tuna. I’ll be making this for years to come.

Upped almost all amounts of the veggies except the red pepper. Threw in a quarter cup of Bak-o bits at the end for a hint of smokiness. Loving it.

This is the BEST traditional macaroni salad I’ve ever had — and my husband agrees. I made it as directed using sour cream as I had some that needed to be used along with Dijon mustard. I also doubled the carrots and added a cup of chopped radicchio because I had some that needed using and I wanted to increase the veg component. Delicious and perfect for potluck, picnic, or a dinner with family. Well-done Millie Peartree!

Doubled all veggies. Used 1 tsp sugar. Added chopped fresh dill and 1 tsp dill pickle juice. Not quite the same taste as my grandma's, but nothing ever will be, so I'm grateful for the similarity. A crowd pleaser!