How to Make Macaroni Salad

Macaroni salad is an American classic side dish made from macaroni, mayonnaise, veggies, and optional proteins, such as cheese, tuna, and egg. This is a quick and easy dish to take to a potluck, serve as a side dish, or eat as a whole meal. Opt for a classic macaroni salad for something straightforward and simple, or add cheese or tuna for a delicious twist in this old favorite!

Ingredients

Classic Macaroni Salad

16 oz (450 g) of macaroni pasta
1 cup (240 mL) of mayonnaise
2 tbsp (30 mL) of white vinegar
¾ cup (150 g) of sugar
2 tbsp (30 mL) of mustard
1 tsp (5 g) of salt, or to taste
1/4 tsp (0.5 g) of ground black pepper
2 stalks of celery, sliced thinly
1 red or green bell pepper, diced
1 onion, chopped
1 carrot, peeled and grated
2 tbsp (2 g) of fresh parsley, chopped

Cheesy Macaroni Salad

16 oz (450 g) of macaroni pasta
1 cup (240 mL) of mayonnaise
1/2 cup (120 mL) of pickle relish
1 tsp (5 g) of salt
¼ tsp (0.5 g) of ground black pepper
16 oz (450 g) of cheddar cheese, cubed or shredded
2 stalks of celery, sliced thinly
1 green or red bell pepper, diced
4 scallions/green onions, sliced thinly
2 medium tomatoes, chopped

Tuna Macaroni Salad

16 oz (450 g) of macaroni pasta
1 cup (240 mL) of mayonnaise
1/2 cup (120 mL) of pickle relish
1 tsp (5 g) of salt
¼ tsp (0.5 g) of ground black pepper
1 tbsp (15 mL) of lemon juice or 1 tsp (2 g) of celery seed (optional)
2 5 oz (140 g) cans of tuna, drained
1 small onion or 1 shallot, chopped
1 cup (150 g) of peas, fresh or frozen, cooked
3 eggs, hard-boiled, peeled, and quartered (optional)

Method 1

Method 1 of 3:

Classic Macaroni Salad

Bring a large pot of water to a boil and then add the 16 oz (450 g) of macaroni pasta. Reduce the heat to medium so that the water is at a low boil.^{[1]XResearch source}
After 8 minutes, pour the pasta into a colander over a sink to drain the pasta. Then, rinse the pasta under cold water. Place the pasta into a large bowl and set it aside.^{[2]XResearch source}
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3
Mix the mayonnaise, vinegar, sugar, mustard, salt, and pepper. Combine 1 cup (240 mL) of mayonnaise, 2 tbsp (30 mL) of white vinegar, ¾ cup (150 g) of sugar, 2 tbsp (30 mL) of mustard, 1 tsp (5 g) of salt, and 1/4 tsp (0.5 g) of ground black pepper in a small bowl. Use a whisk or fork to mix everything together.^{[3]XResearch source}
- You can substitute apple cider or red wine vinegar for white vinegar if needed.^{[4]XResearch source}
Variation: Replace half of the mayonnaise with an equal amount of sour cream for a tangier flavor.^{[5]XResearch source}
4
Add the vegetables and parsley to the bowl with the macaroni. Put the 2 stalks of sliced celery, 1 diced red or green bell pepper, 1 chopped onion, 1 peeled and grated carrot, and 2 tbsp (2 g) of fresh chopped parsley to the bowl. Stir the macaroni, veggies, and parsley together until everything is well combined.^{[6]XResearch source}
- You can also customize your veggie mixture however you like! Add a chopped tomato, radish slices, or broccoli flowerets.
Use a large spoon to stir everything together. Make sure that all of the veggies and macaroni are coated with the dressing.^{[7]XResearch source}
Serve the macaroni salad at either room temperature or chilled. If you are not serving the macaroni salad immediately, cover the bowl with a lid or plastic wrap and place it in the refrigerator until you are ready to serve it.^{[8]XResearch source}
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Method 2

Method 2 of 3:

Cheesy Macaroni Salad

1
Cook the macaroni pasta in a pot of boiling water for 8 minutes. Pour water into a large pot and bring it to a boil. Then, add the 16 oz (450 g) of macaroni pasta to the pot. Reduce the heat to medium so that the water is at a low boil and cook the pasta for 8 minutes.^{[9]XResearch source}
- Set a timer so that your pasta does not cook too long!
After 8 minutes, pour the pasta into a colander over your kitchen sink. Wait until all of the water has drained out of the pot and colander. Then, hold the colander under the faucet and rinse the pasta with cold water for about 30 seconds. Let all of the water drain out of the colander and place the pasta into a large bowl.^{[10]XResearch source}
Pour 2 tbsp (30 mL) of apple cider vinegar onto the macaroni. Stir to coat the macaroni in the vinegar and let it sit for 15 minutes.^{[11]XResearch source}
4
Combine the mayonnaise salt, and pepper in a small bowl. Add 1 cup (240 mL) of mayonnaise, 1 tsp (5 g) of salt, and ¼ tsp (0.5 g) of freshly ground black pepper to a small bowl. Mix these ingredients with a fork or whisk until they are well combined.^{[12]XResearch source}
- Add 1 tbsp (15 mL) of mustard to your dressing for a bolder flavor.
- Include 1 tsp (5 g) of sugar to sweeten the dressing.^{[13]XResearch source}
5
Combine the cheese, veggies, and dressing with the macaroni. Add the 16 oz (450 g) of cheddar cheese, 2 stalks of chopped celery, 1 chopped red bell pepper, 4 chopped green onions, and 2 medium chopped tomatoes to the bowl of macaroni. Then, pour the dressing over the ingredients.^{[14]XResearch source}
- Stir everything together with a spoon so that the veggies are evenly distributed and everything is coated in the dressing.
Variation: Swap cheddar cheese with Swiss, pepper jack, mozzarella, Colby, Muenster, or any other cheese you like to customize the flavor of your salad!
Cover the bowl with plastic wrap or a tight-fitting lid. Then, place the bowl of macaroni salad into the refrigerator and chill it for at least 4 hours. The salad will keep in the refrigerator for up to 24 hours before serving.^{[15]XResearch source}
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Method 3

Method 3 of 3:

Tuna Macaroni Salad

Bring a large pot of water to a boil and then add the 16 oz (450 g) of macaroni pasta. Turn the heat down to medium and cook the pasta for about 8 minutes, stirring occasionally. Then, remove the pot from the heat.^{[16]XResearch source}
Pour the cooked pasta into a colander over your kitchen sink to drain away the water. Then, rinse the pasta under cold water to cool it down. Let this water drain out of the colander and then place the pasta into a large bowl.^{[17]XResearch source}
3
Combine the tuna and veggies with the macaroni. Open and drain the 2 5 oz (140 g) cans of tuna, then dump these into the bowl with the macaroni. Chop the onion or shallot and cook and drain 1 cup (150 g) of peas. Then, add these into the bowl as well.^{[18]XResearch source}
- Try a different veggie combination if desired, such as a couple of handfuls of fresh spinach with 2 chopped tomatoes, or a crown of chopped broccoli flowerets and shredded carrots.
Variation: Instead of tuna, try adding an equal amount of cooked chicken, ham chunks, or crumbled extra-firm tofu.
4
Stir the dressing ingredients in with the macaroni, tuna, and veggies. Add 1 cup (240 mL) of mayonnaise, 1/2 cup (120 mL) of relish, 1 tsp (5 g) of salt, and ¼ tsp (0.5 g) of ground black pepper into the bowl with the macaroni, tuna, and veggies. Stir everything together until the macaroni and veggies are coated in the mayonnaise and relish.^{[19]XResearch source}
- Opt for sweet or dill relish depending on your preference.
- Add 1 tbsp (15 mL) of lemon juice for a tangier tuna macaroni salad.
- Include 1 tsp (2 g) of celery seed for a stronger flavor.^{[20]XResearch source}
5
Top the salad with 3 hard-boiled, quartered eggs. Peel the hard-boiled eggs, then chop each egg into 4 pieces. Place the eggs on top of your salad and serve!^{[21]XResearch source}
- Hard-boil the eggs a few hours ahead of time and put them into your refrigerator to cool before you peel and chop them!
6
Cover and chill the macaroni salad until you are ready to eat it. You can eat the macaroni salad right away if desired, or chill it for a couple of hours first. If you do not plan to eat the salad right away, cover it with plastic or a tight-fitting lid and put the bowl into the refrigerator.^{[22]XResearch source}
- The salad will keep well for about 24 hours.
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