Macaroni Salad

Four Easy and Appetizing Macaroni Salad Recipes to Make at Home.

1. Creamy Classic Macaroni Salad

Ingredients:

2 cups elbow macaroni (about 8 oz)

1 cup mayonnaise

2 tbsp apple cider vinegar (or white vinegar)

1 tbsp yellow mustard

1 tsp sugar (optional, for balance)

½ tsp salt

¼ tsp black pepper

2 hard-boiled eggs, chopped

½ cup diced celery

½ cup diced red bell pepper (or green)

¼ cup finely diced red onion (or white onion)

Instructions:

Cook the pasta: Bring a large pot of salted water to a boil. Cook macaroni until just tender (al dente), then drain and rinse with cool water to stop cooking.

Make the dressing: In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper until smooth.

Add the mix-ins: Stir in chopped eggs, celery, bell pepper, onion, and pickle relish (if using).

Combine: Add the cooled macaroni and mix until everything is evenly coated.

Chill: Cover and refrigerate for at least 1 hour before serving — this helps the flavors blend and the salad thicken slightly.

Serve: Stir before serving and adjust salt or pepper to taste.

2. Mediterranean Macaroni Salad

Ingredients:

2 cups elbow macaroni (or any short pasta like penne or rotini)

1 cup cherry tomatoes, halved

1 small cucumber, diced

½ cup red onion, finely chopped

½ cup black or kalamata olives, sliced

½ cup crumbled feta cheese

¼ cup chopped fresh parsley (or basil)

Optional add-ins: diced bell pepper, artichoke hearts, or chickpeas

Dressing:

¼ cup extra virgin olive oil

2 tbsp lemon juice (freshly squeezed)

1 tsp Dijon mustard (optional for creaminess)

1 tsp dried oregano (or Italian seasoning)

1 clove garlic, minced

Salt and pepper, to taste

Instructions:

Cook pasta: Boil macaroni in salted water until al dente. Drain and rinse under cool water to stop cooking.

Prepare dressing: In a small bowl or jar, whisk together olive oil, lemon juice, mustard, oregano, garlic, salt, and pepper.

Combine salad: In a large bowl, combine cooked pasta, tomatoes, cucumber, onion, olives, feta, and parsley.

Toss with dressing: Pour dressing over salad and toss gently until evenly coated.

Chill (optional): Refrigerate for 30 minutes for best flavor — the pasta absorbs the dressing beautifully.

Serve: Garnish with extra feta and parsley before serving.

3. Ranch Chicken Macaroni Salad

Ingredients:

2 cups elbow macaroni (or any short pasta)

1½ cups cooked chicken, diced or shredded (rotisserie chicken works great!)

½ cup cooked bacon bits or crumbles (optional but delicious)

1 cup shredded cheddar cheese

½ cup chopped celery

½ cup chopped red bell pepper (or use a mix of colors)

¼ cup chopped green onions

Salt and pepper, to taste

Dressing:

1 cup mayonnaise

½ cup ranch dressing (store-bought or homemade)

1 tbsp lemon juice (or pickle juice for tang)

½ tsp garlic powder

½ tsp onion powder

Optional: 2 tbsp sour cream (for extra creaminess)

Instructions:

Cook the pasta: Boil macaroni in salted water until al dente. Drain and rinse under cool water to stop the cooking process.

Prepare the dressing: In a medium bowl, whisk together mayo, ranch dressing, lemon juice, garlic powder, onion powder, salt, and pepper. Add sour cream if you want it extra creamy.

Combine ingredients: In a large bowl, mix cooled pasta with chicken, bacon, cheese, celery, bell pepper, and green onions.

Add dressing: Pour dressing over the salad and toss until everything is well coated.

Chill: Cover and refrigerate for at least 1 hour (or overnight) for the flavors to blend.

Serve: Garnish with extra bacon or green onions before serving.

Great served alongside BBQ chicken, ribs, or grilled vegetables.

4. Hawaiian Macaroni Salad

Ingredients:

2 cups elbow macaroni (about 8 oz)

1 cup mayonnaise (Best Foods or Hellmann’s is classic)

¼ cup milk or half-and-half (for creamy texture)

2 tbsp apple cider vinegar or white vinegar

1 tbsp sugar (optional but gives a nice balance)

½ tsp salt (plus extra for pasta water)

1 cup finely shredded carrots

½ cup finely chopped onion (optional)

½ cup chopped celery (optional)

Black pepper, to taste

Instructions:

Cook the macaroni: Bring a large pot of salted water to a boil. Cook the macaroni 2–3 minutes longer than al dente — it should be very soft, not firm. (This is key to that authentic creamy Hawaiian texture!)

Drain and season: Drain well, then while pasta is still warm, toss it with vinegar. Let it sit for 10 minutes so the pasta absorbs the tangy flavor.

Make the dressing: In a large bowl, whisk together mayonnaise, milk, sugar, and salt until smooth.

Combine: Add the pasta, shredded carrots, and any optional veggies. Mix well until every piece of pasta is coated with dressing.

Adjust consistency: If it looks dry, add a splash more milk — the pasta will continue to soak up the dressing as it chills.

Chill: Cover and refrigerate for at least 1–2 hours, or overnight for the best flavor.

Serve: Stir before serving and adjust salt or pepper if needed.

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