Macaroni Salad

Ingredients

• 400 g (4 cups)uncooked elbow macaroni
• 1 smallonion, finely chopped
• 2 stalkscelery, finely chopped
• 1 smallgreen pepper, finely diced
• ½ mediumcarrot, shredded
• 240 ml (1 cup)mayonnaise
• 60 ml (¼ cup)white vinegar
• 50 g (¼ cup)sugar
• 30 ml (2 tablespoons)yellow mustard
• 1 teaspoon, or to tastesalt
• ½ teaspoon, or to tastepepper

Instructions

1. 1

   Cook the macaroni

   Bring a large pot of water to the boil and add salt. Add the macaroni and cook according to the packet directions. Drain it and leave it to cool.

2. 2

   Mix the dressing

   Combine the mayonnaise, white vinegar, sugar, yellow mustard, salt and pepper in a bowl.

3. 3

   Toss the salad

   Put the cooled macaroni in a large bowl and add the onion, celery, green pepper and carrot. Pour over the dressing and toss until everything is coated. Taste and adjust the salt and pepper if needed.

4. 4

   Chill before serving

   Chill the salad for 20 minutes before serving.

What is macaroni salad?

Macaroni salad is a cold American-style pasta salad, often served at picnics, potlucks and barbecues. This version pairs elbow macaroni with crunchy vegetables and a rich dressing balanced by vinegar and sugar.

The method is simple: cook and cool the pasta, mix the dressing, then toss everything together. A short chill gives the flavours time to mingle before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 389 calories, 8g protein, 49g carbs, 18g fat.

The macaroni supplies most of the carbohydrates, while mayonnaise is the main source of fat. The pasta and vegetables contribute some protein, though the dish is not especially protein-focused; pair it with a protein-rich main and a fresh vegetable side for a more balanced plate.

The pasta and vegetables

Elbow macaroni: cook it according to the packet directions so it is tender but still holds its shape when tossed with the dressing.

Vegetables: finely chopping the onion, celery and green pepper helps distribute their flavour through each serving. Shredded carrot adds a softer texture alongside the crisp vegetables.

Getting the dressing right

Creamy base: mayonnaise coats the pasta and vegetables, while mustard adds a savoury note. Vinegar brings acidity and sugar softens its sharpness.

Seasoning: taste the dressing and finished salad before serving, then adjust the salt and pepper gradually. The recipe gives a starting amount, with salt and pepper to taste.

Cooling the macaroni

After draining, let the macaroni cool before adding the vegetables and dressing. This keeps the salad from becoming overly warm and helps the dressing stay creamy.

Drain thoroughly so excess water does not dilute the dressing. Toss once the pasta has cooled, making sure the dressing reaches the macaroni throughout the bowl.

Chilling and serving

The recipe calls for 20 minutes of chilling before serving. This gives the salad time to cool and lets the dressing settle over the pasta.

Serve it alongside grilled food, sandwiches or other picnic dishes. Keep it chilled until it is time to eat.

Making it ahead

This salad can be prepared in advance and stored covered in the fridge. Give it a good stir before serving, as the dressing may settle while it rests.

If it seems less creamy after chilling, stir thoroughly to redistribute the dressing before putting it on the table.

Recipe notes & tips

• Use a large pot so the macaroni has room to cook evenly.
• Follow the packet cooking time and check the pasta near the end.
• Drain the macaroni well so extra water does not thin the dressing.
• Chop the vegetables finely for an even mix in each serving.
• Taste the salad after tossing and adjust the salt and pepper gradually.
• Chill for the full 20 minutes before serving.

Variations

• Fresh herbs: stir in chopped parsley for a fresh herbal note.
• Extra crunch: add finely chopped cucumber just before serving.
• More tang: add a little extra vinegar to the dressing to taste.
• Spicy mustard: swap the yellow mustard for a spicier mustard.
• Egg addition: fold in chopped hard-boiled egg for a heartier salad.

Common mistakes to avoid

• Overcooked pasta: it can break up when tossed; cook according to the packet directions and check it near the end.
• Warm macaroni: it can make the salad less cool and creamy; let the pasta cool after draining.
• Watery dressing: excess cooking water dilutes it; drain the macaroni thoroughly.
• Large vegetable pieces: they can overwhelm a forkful; chop the vegetables finely as directed.
• Skipping the taste check: seasoning can need adjustment; taste after mixing and add salt or pepper as needed.

How to store

Store the salad covered in the fridge and use within 3–4 days. Stir before serving; serve it cold rather than leaving it out for an extended period.

Frequently asked questions