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Best Macaroni Salad Recipe

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4.1 from 10 reviews

This Best Macaroni Salad recipe is a creamy, tangy, and perfectly textured classic side dish featuring al dente elbow macaroni, hard-boiled eggs, and a blend of finely chopped fresh vegetables. The dressing combines mayonnaise, yellow mustard, apple cider vinegar, and sweet pickle relish for a refreshing and flavorful salad that’s perfect for picnics, barbecues, or as a comforting family meal addition. Made ahead for maximum flavor, it’s a crowd-pleaser with a balance of sweetness, zest, and subtle spice from cayenne and celery seed.

  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings

Ingredients

Pasta and Eggs

  • 3 & 1/2 cups dry elbow macaroni
  • 1 tablespoon salt (for boiling water)
  • 4 eggs (hard boiled)

Dressing

  • 1 & 1/2 cups mayonnaise
  • 1/3 cup granulated sugar
  • 3 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1/8 to 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon or more to taste sweet pickle relish
  • 1 tablespoon fresh lemon juice

Vegetables and Herbs

  • 1 (4-oz) jar pimientos, drained
  • 2-3 medium carrots (peeled and shredded)
  • 1/2 green bell pepper (chopped very small)
  • 2 stalks celery (chopped very small)
  • 2 tablespoons red onion (chopped small)
  • 2 tablespoons yellow onion (chopped small)
  • 1-2 tablespoons fresh dill (chopped)
  • 1 tablespoon chives (chopped)

Finishing

  • A little more mayonnaise (for after chilling, to stir in before serving)

Instructions

  1. Cook the Pasta: Bring about 10 cups of water to a boil in a large pot over high heat. Add 1 tablespoon salt and the dry elbow macaroni. Boil for 7-9 minutes until the pasta is al dente to avoid mushiness. Drain immediately and return pasta to the pot. Drizzle with a bit of oil and stir to prevent sticking.
  2. Prepare the Hard-Boiled Eggs: If using a steamer, steam 4 eggs over boiling water for 11 minutes, then cool in an ice bath. If no steamer, cover eggs with cold water, bring to a boil, turn off heat, cover, and let sit for 12 minutes before cooling in an ice bath. Peel and chop the eggs roughly.
  3. Make the Dressing: In a large bowl, whisk together mayonnaise, sugar, yellow mustard, apple cider vinegar, kosher salt, black pepper, celery seed, cayenne pepper (optional), sweet pickle relish, and fresh lemon juice until smooth and well combined.
  4. Prepare Vegetables and Herbs: Drain the pimientos. Peel and shred the carrots. Chop the green bell pepper, celery, red onion, yellow onion, dill, and chives into very small pieces to ensure they blend smoothly into the salad.
  5. Combine Ingredients: Add the chopped pimientos, shredded carrots, chopped green bell pepper, celery, red onion, yellow onion, fresh dill, chives, cooked elbow macaroni, and chopped hard-boiled eggs into the bowl with the dressing.
  6. Mix and Adjust Seasoning: Stir everything together thoroughly and taste. Add more salt, pepper, or seasoning as desired for balanced flavor.
  7. Chill the Salad: Cover the macaroni salad and refrigerate for 2 to 4 hours until well chilled. Before serving, allow it to sit at room temperature for about 30 minutes to reduce the chill.
  8. Finish and Serve: Just before serving, stir in a spoonful of mayonnaise to loosen the salad and add creaminess. Optionally, add a fresh squeeze of lemon to brighten flavors.
  9. Make-Ahead and Storage: This salad can be made 24 to 48 hours in advance for deeper flavor development. Store in the refrigerator and stir with a little mayonnaise or lemon juice again before serving. It keeps well for about 1 week refrigerated.

Notes

  • To avoid mushy pasta, make sure to cook macaroni al dente and drain immediately.
  • If you like a spicier salad, adjust the cayenne pepper to taste or omit if preferred mild.
  • Chopping vegetables finely helps distribute flavors evenly rather than having large chunky bites.
  • Adding a bit of oil to drained pasta prevents clumping during prep.
  • Make the salad a day ahead for the best flavor infusion.
  • Keep extra mayonnaise and lemon juice on hand to freshen the salad just before serving.
  • This salad keeps up to one week refrigerated if stored properly in an airtight container.
  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/best-macaroni-salad-recipe/