This EASY Macaroni Salad is the perfect side dish for any get together. You can bulk it up, mix up the veggies and make it your own. But it will no doubt disappear every time!

Macaroni salad is definitely a summer potluck staple, and there is a reason why. It is so easy to make, and great to use up what you have, add your favorite flavors and mix it up each time.

 

If you are grilling out Classic Hamburgers or making Baby Back Ribs or pretty much anything in between, this easy macaroni salad will pair really well with it. It is a creamy mayo based dressing, that is just the right balance of flavor. But you can definitely kick it up a notch as well (see notes below)

I like to use celery, onion and bell peppers with the pasta in my version. But you could use chopped pickles, if you wanted it to be closer to a Dill Pickle Pasta Salad or you could add cubed cheese, bulk it up with chicken, tuna or even hard boiled eggs. Lots of ways to make it your own!

Why You’ll Love This Macaroni Salad Recipe

• Easy – Aside from boiling the noodles, you really just chop up a couple of things and stir together a dressing. This is a super easy and fast side dish that just about anyone can make!
• Make Ahead – I love a side dish that I can have ready and waiting for me when the party starts. This is definitely one of those. I like to make it in the morning and let it chill.
• Customizable – You can swap out whatever veggies you like, add protein, and even mix up the dressing recipe to make this fit your family and personal tastes.

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Elbow Macaroni – you really can use any shape you want, but this is the classic shape used.
• Red Wine Vinegar
• Sugar
• Salt
• Garlic Powder
• Black Pepper
• Onion – I used white onion, but you could use red onion or even green onions if you prefer
• Bell Pepper
• Celery
• Fresh Parsley
• Mayonnaise
• Milk

How To Make Macaroni Salad

• Bring a large pot of water to boil, and cook the macaroni according to the package directions. Drain and run under cold water to chill and immediately stop the cooking process.
• Meanwhile, prep your veggies. Finely chop the onion, celery, bell pepper, and parsley.
• Make the dressing by stirring together all of the ingredients until they are well blended.
• In a large bowl toss together the pasta with your veggies. Pour over the dressing and mix to combine.
• Cover and store in the fridge for 2 hours before serving. (see recipe tips & tricks for if you are making it more than 2 hours ahead of time)

Recipe Tips & Tricks

• Cold Water. Run the pasta under cold water after you drain it. This process ensures that the pasta stops cooking immediately. The last thing you want is a mushy macaroni salad.
• Making Ahead. If you are making a day ahead, only add half of the dressing before covering and placing in the fridge. The pasta will soak up some of the dressing as it sits, so you don’t want to to be soggy or dry. Right before serving add the rest of the dressing and stir well. This will brighten it up, and give it a fresh and creamy texture.
• Get Creative. You can add whatever veggies, protein, cubed cheese, or even hard boiled eggs to this base recipe to make it your own. Add paprika or chili powder to the dressing to give it a pop or flavor. Lots of ways to make it your own.

Storage

You can store leftovers in the fridge for up to 4 days. If it dries out, you can mix up more dressing to stir in.

How To Serve

This makes a great side dish for just about any meal. It is very common in the summer, so you can serve alongside Grilled Pork Chops, Beef Kebobs, or my favorite Grilled Chicken Thighs.

Fill in the full potluck menu with Classic Potato Salad, Baked Beans and Coleslaw are all a must for summer meals!