Classic Macaroni Salad (Cold Pasta Salad)

Ingredients

• 225 g (8 oz; about 2 cups uncooked)elbow macaroni
• 60 ml (1/4 cup)onion, finely chopped
• 120 ml (1/2 cup)celery, chopped
• 60 ml (1/4 cup)red pepper, finely chopped
• 60 ml (1/4 cup)yellow pepper, finely chopped
• 60 ml (1/4 cup)green pepper
• 60 ml (1/4 cup)carrot, grated
• 120 ml (1/2 cup)mayonnaise
• 30 ml (2 tablespoons)distilled white vinegar
• 15 ml (1 tablespoon)yellow mustard
• 0.6 g (1/8 teaspoon)red chilli powder
• 2 g (1/2 teaspoon)sugar
• 1.5 g (1/4 teaspoon)salt, or to taste
• 0.5 g (1/4 teaspoon)ground black pepper
• 30 ml (2 tablespoons)spring onion

Instructions

1. 1

   Cook the macaroni

   Stovetop method: Bring a large pot of water to the boil and stir in salt. Add the macaroni, stirring a few times to stop it sticking. Cook according to the packet instructions, about 10–12 minutes, stirring occasionally, until al dente or as soft as you prefer. Drain and set aside.

2. 2

   Use an Instant Pot

   Alternatively, add the dry macaroni, water and salt to the Instant Pot, ensuring most of the pasta is covered; add more water if needed. Close the lid and cook at high pressure for 4 minutes for al dente pasta, or 5 minutes for softer pasta. When it beeps, wait 5 minutes, then quick-release the remaining pressure. Open the lid and drain off any excess water.

3. 3

   Mix the dressing

   In a large bowl, stir together the mayonnaise, yellow mustard, white vinegar, red chilli powder, sugar, salt and ground black pepper.

4. 4

   Combine the salad

   Add the grated carrot, onion, celery, coloured peppers and cooked macaroni to the bowl. Mix until everything is well coated.

5. 5

   Chill before serving

   Refrigerate the salad for at least 4 hours, preferably overnight, before serving.

What is macaroni salad?

Macaroni salad is a chilled pasta dish often served as a side at picnics, barbecues and deli-style meals. This version pairs small elbow pasta with crisp vegetables and a creamy, tangy dressing.

Although the recipe is labelled Italian, this mayonnaise-based cold salad is more familiar as a deli and picnic-style preparation. Its appeal comes from the contrast between tender pasta, crunchy vegetables and a sharp-sweet dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 358 calories, 7g protein, 41g carbs, 19g fat.

The macaroni provides most of the carbohydrates, while mayonnaise contributes much of the fat. The vegetables add crunch and some fibre, but the salad is modest in protein, so pair it with a protein-rich main such as beans, eggs or grilled chicken to balance the plate.

The pasta makes the base

Elbow macaroni: its curved shape catches the dressing and is easy to serve in a cold salad. Cook it to the texture you like, keeping in mind that it will sit in the dressing as it chills.

Balance the creamy dressing

Mayonnaise: this gives the salad its rich, smooth coating. Vinegar and yellow mustard add acidity and tang, while a little sugar rounds out the sharper flavours.

Seasoning: chilli powder and black pepper add gentle warmth, with salt to bring the mixture together. Taste the dressing before adding the pasta and vegetables, then adjust the salt to your preference.

Keep the vegetables crisp

Chopped vegetables: celery and the three colours of pepper bring crunch, while onion adds a sharper note. Cut them finely so they mix evenly through the macaroni.

Grated carrot: this distributes easily through the salad and adds a little sweetness. Spring onion goes in with the other vegetables for a fresh finish.

Cook and chill with care

Doneness: the stovetop method takes about 10–12 minutes, but check the packet and taste a piece before draining. The Instant Pot option uses 4 minutes at high pressure for al dente pasta, or 5 minutes for softer pasta, followed by a 5-minute wait and a quick release.

Chilling: allow at least 4 hours in the fridge, and preferably overnight, as directed. The stated 20-minute preparation time does not include this chilling period.

Serve it as a side

The salad works well with grilled vegetables, barbecue dishes or a simple sandwich. For a more substantial meal, serve it with a protein-rich main and extra fresh vegetables.

Recipe notes & tips

• Stir the macaroni a few times while it cooks to help prevent it sticking.
• Drain the pasta thoroughly so excess water does not dilute the dressing.
• Chop the vegetables to a similar small size for an even mix in every serving.
• Taste the dressing before combining it with the other ingredients.
• Make the salad the day before if you want to leave time for the flavours to mingle.
• Keep the salad covered in the refrigerator while it chills.

Variations

• Add peas: fold in cooked, cooled peas for extra colour and a soft texture.
• Use a different mustard: swap yellow mustard for Dijon for a sharper flavour.
• Add herbs: stir in chopped parsley or dill just before serving.
• Make it tangier: add a little extra vinegar to the dressing to suit your taste.
• Include more crunch: add finely chopped cucumber just before serving.

Common mistakes to avoid

• Overcooking the pasta: it can turn soft in the salad; check it near the end of the packet cooking time.
• Skipping the drain: excess water thins the dressing; drain the macaroni well before mixing.
• Adding warm pasta: it can loosen the mayonnaise dressing; let the pasta cool before combining.
• Chopping vegetables too coarsely: large pieces are harder to mix evenly; chop them finely.
• Serving it straight away: the flavours need time to settle; chill it for at least 4 hours.
• Adding too much salt at once: taste the dressing first and season gradually.

How to store

Store the salad covered in the refrigerator and eat within 3 days. Stir before serving; this cold dish is best served chilled rather than reheated.

Frequently asked questions