Best Macaroni Salad Recipe

Ingredients

• 454 gmacaroni pasta
• 340 g (1 jar), drained and choppedroasted red pepper
• 180 ml (¾ cup), finely choppedkale
• 120 ml (½ cup), choppedcooked bacon
• 120 ml (½ cup)sweet pickle relish
• 120 ml (½ cup), choppedspring onions
• 360 ml (1½ cups)mayonnaise, regular or low-fat
• 45 ml (3 tablespoons)apple cider vinegar
• 12.5 g (1 tablespoon)granulated sugar
• 15 ml (1 tablespoon)hot sauce
• 1 clove, mincedgarlic
• 5 ml (1 teaspoon)salt
• 2.5 ml (½ teaspoon), groundblack pepper

Instructions

1. 1

   Cook the macaroni

   Bring a large pot of salted water to the boil. Cook the macaroni according to the packet instructions, usually 7–10 minutes, then drain and rinse with cold water.

2. 2

   Mix the dressing

   In a medium bowl, stir together the mayonnaise, apple cider vinegar, sugar, hot sauce, garlic, 5 ml (1 teaspoon) salt and 2.5 ml (½ teaspoon) ground pepper.

3. 3

   Combine the ingredients

   Put the macaroni in a large bowl and pour over the dressing. Add the chopped roasted red peppers, kale, bacon, pickle relish and spring onions.

4. 4

   Toss and chill

   Toss everything until coated, then refrigerate until ready to serve.

What is macaroni salad?

Macaroni salad is an American chilled pasta side, often served at picnics, potlucks and cookouts. This Southern-style version brings together a creamy dressing, sweet pickles and a lively mix of savoury and fresh ingredients.

The combination of roasted red pepper, kale and bacon gives the familiar pasta salad extra colour and contrast, while vinegar and hot sauce brighten the mayonnaise.

Nutrition and macros by portion

The nutrition label shows one serving as written: 362 calories, 5g protein, 34g carbs, 22g fat.

The macaroni supplies most of the carbohydrates, while mayonnaise is the main source of fat; bacon also contributes fat and some protein. Serve a moderate scoop alongside vegetables and a lean protein for a more balanced plate.

The mix-ins that make it

Sweet relish: its briny sweetness adds a distinct pickle flavour throughout the salad. Chopped spring onions bring a fresher, sharper note.

Roasted pepper and kale: the peppers add softness and sweetness, while finely chopped kale brings a leafy bite. Keep the kale pieces small so they distribute evenly.

Getting the dressing right

Tangy base: mayonnaise gives the dressing its creamy body, and apple cider vinegar cuts through that richness. Sugar rounds out the acidity rather than making the dressing taste like a dessert.

Seasoning: garlic and hot sauce provide savoury depth and a little zing. Mix the dressing before adding it so the seasonings are spread evenly through the salad.

Cook and cool the pasta

Pasta texture: follow the packet timing, usually 7–10 minutes, and check that the macaroni is tender. Rinsing it with cold water stops the cooking and cools it for the salad.

Drain well: excess water can thin the dressing and leave it clinging less evenly. Let the macaroni drain thoroughly before putting it in the mixing bowl.

Tossing and chilling

Coating: add the dressing and mix-ins to the large bowl of macaroni, then toss until the pasta and vegetables are coated. Scrape the bowl as you mix so dressing does not collect only at the bottom.

Serving time: refrigerate the salad until you are ready to serve it. Chilling lets it be served cold, as intended.

What to serve alongside

At a cookout: serve it with grilled vegetables, corn or a simple green salad for a spread with plenty of contrasting textures. It also works alongside grilled or roasted mains.

For a lighter balance: add a fresh salad or extra non-starchy vegetables to the plate. The macaroni salad is creamy and substantial, so a crisp, simply dressed side complements it well.

Recipe notes & tips

• Chop the kale finely so it mixes easily with the macaroni.
• Drain the roasted peppers well before chopping them.
• Rinse the cooked macaroni with cold water as directed to cool it quickly.
• Mix the dressing thoroughly before pouring it over the pasta.
• Toss the salad until the dressing coats the pasta and mix-ins evenly.
• Keep the salad refrigerated until serving.

Variations

• More heat: add extra hot sauce to the dressing.
• Extra vegetables: add more finely chopped kale or roasted red pepper.
• Milder dressing: reduce the hot sauce to suit your taste.
• Low-fat option: use low-fat mayonnaise as suggested in the ingredient list.
• More pickle flavour: stir in additional sweet pickle relish.

Common mistakes to avoid

• Overcooking the pasta: follow the packet timing and check for tenderness before draining.
• Watery salad: drain the macaroni and roasted peppers well so they do not dilute the dressing.
• Large kale pieces: chop the leaves finely for a more even texture.
• Uneven seasoning: mix the dressing ingredients together before combining them with the pasta.
• Skipping the toss: coat the ingredients thoroughly so each serving gets dressing and mix-ins.

How to store

Store leftovers covered in the refrigerator and eat within 3–4 days. Serve cold; if the dressing has settled, stir the salad before serving.

Frequently asked questions