This Macaroni Salad is a classic side dish with pasta, celery, red bell pepper, and onions in a creamy dressing. You can add hard boiled eggs if you want. The perfect summer side dish made with simple ingredients.

Macaroni Salad

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EASY MACARONI SALAD RECIPE

Macaroni salads come is all different shapes and tastes. Some people like them on the savory side and some people like them sweet as candy like Hawaiian macaroni salad made with sweet pickles. My personal preference is more on the savory side.

This is the ultimate pasta salad recipe for your next BBQ or potluck!

macaroni salad

INGREDIENTS

  • ELBOW MACARONI – Any short pasta will work here but elbow pasta is traditional.
  • CELERY – This gives the salad crunch and texture.
  • BELL PEPPERS – You can use any color pepper here. Green pepper, red pepper, or orange! The fresh vegetables add crunch and vibrant color.
  • GREEN ONIONS – I love the flavor of onion. Green onions offer a more mild flavor but red onion can be used as well.
  • MAYONNAISE – This is the base for a creamy salad. Regular mayo is used but if you like a touch of sweetness you can use Miracle Whip.
  • MUSTARD – Adds a little bite and acidity. You can use Dijon mustard for a milder tang.
  • VINEGAR – This sounds weird but the vinegar gives the dressing some bite.  You can use white vinegar, red wine, or apple cider vinegar.
  • HARD-BOILED EGGS – Not every pasta salad has hard boiled eggs in it but I really love the flavor.
  • PAPRIKA – Not only does paprika add color but it also adds flavor.

Macaroni salad with hard boiled eggs

OTHER PASTA SALAD RECIPES

macaroni salad

Macaroni Salad

4.62 from 31 votes
This Macaroni Salad is a classic side dish with pasta, celery, red bell pepper, and onions in a creamy dressing. You can add hard boiled eggs if you want.
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings

Ingredients

  • 8 ounces elbow macaroni noodles, (about 2 cups)
  • 1/2 cup diced celery, (about 2 stalks)
  • 1/2 cup diced red bell pepper, (or any color)
  • 1/2 cup green onions
  • 2 hard boiled eggs, peeled and chopped, (optional)
  • 1 cup mayonnaise
  • 1 Tablespoon yellow mustard
  • 2 Tablespoons white or red wine vinegar
  • 1 teaspoon kosher salt, if using regular salt use 1/2 teaspoon
  • 1/4 teaspoon pepper
  • paprika

Instructions
 

  • In a large pot of salted water, prepare pasta according to package directions. Drain and cool.
  • Add cooled pasta to a large bowl along with the rest of the ingredients except the paprika. Stir well. Sprinkle with paprika. Chill until serving. Store leftovers in an airtight container in the fridge.
Serving: 1/4 of recipe, Calories: 519kcal, Carbohydrates: 21g, Protein: 8g, Fat: 45g, Saturated Fat: 7g, Polyunsaturated Fat: 36g, Cholesterol: 116mg, Sodium: 751mg, Fiber: 2g, Sugar: 2g
Cuisine: American
Course: All Recipes
Author: Christy Denney
macaroni salad
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Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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