Simple Macaroni Salad

This Simple Macaroni Salad is creamy, crunchy, and packed with flavor from crisp veggies and a tangy mayo dressing. It’s the perfect make-ahead side dish for picnics, potlucks, or easy weeknight meals.

Course Lunch, Side Dish

Cuisine American

Keyword macaroni salad, macaroni salad recipe, pasta salad, summer salad

Prep Time 20

Cook Time 8

Refrigeration 1

Total Time 1 28

Servings servings

Calories 283kcal

Author Katie Cooksey

Equipment

Large Soup Pot

Ingredients

1/2 lb. elbow macaroni
3/4 cup carrot diced
3/4 cup celery diced
1/2 cup red onion diced (or yellow onion)
1/3 cup dill pickle diced
1/2 cup real mayonnaise heaping 1/2 cup
2 tablespoons white vinegar
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
salt to taste
black pepper to taste

US Customary - Metric

Instructions

Bring a large pot of water to boil. Salt water generously and pour in pasta. Stir and cook 7-10 minutes or until al dente.
Drain pasta and rinse under cold water until cold.
Place cooled pasta, carrots, celery, red onions, and dill pickle into a large bowl (with a lid).
In a separate small bowl, whisk mayonnaise, vinegar, and seasonings together until everything is well combined.
Add mayonnaise mixture into the bowl with pasta and vegetables and stir until everything is well coated. If it doesn't seem like there's enough mayonnaise to go around, add in a splash of water or a little more mayonnaise.
Taste for seasonings and adjust as desired.
Refrigerate macaroni salad until ready to serve (the longer the better). Serve chilled.

Video

Notes

Storage Instructions

Store macaroni salad in an airtight container in the fridge for up to 4 days. Stir before serving and add a splash of water or a spoonful of mayonnaise if it needs loosening.
Freezing is not recommended since the dressing can separate.
This is a great make-ahead recipe. In fact, it tastes better after a few hours in the fridge.

Nutrition