No summer potluck, BBQ, or picnic would be complete without this classic Creamy Macaroni Salad. This easy macaroni salad is packed with finely diced veggies and tossed with an irresistible tangy homemade dressing, making it a flavorful dish that’s always a crowd-pleaser.
You’ll love this simple recipe for a cold macaroni salad that can be made ahead of time before being served and gobbled up by your friends and family. Cooked macaroni pasta is joined with crunchy diced veggies like bell peppers, celery, onion, and shredded carrots, making it a colorful and tasty side dish. But what really takes it over the top is the homemade dressing that includes mayonnaise, apple cider vinegar, and spices.
You can have this pasta salad made in just 20 minutes, but you’ll definitely need to let it chill in the fridge for a few hours so everything can set and the flavors can develop. This creamy pasta salad is also perfect for adding other delicious ingredients to it to make it even more substantial and satisfying. You can’t go wrong with this one!
Ingredients Needed
Carrots – shredded
Red Bell Pepper – finely diced
Celery – finely diced
Relish – I like to use sweet relish
Elbow Pasta – use your favorite brand. Can also use gluten-free, if need be.
Red Onion – finely diced
Dijon Mustard – to help flavor the dressing
Mayonnaise – the main ingredient for the creamy dressing
Apple Cider Vinegar – to give the dressing a little tang
Salt, Pepper, and Dill – seasonings
How To Make Creamy Pasta Salad
STEP 1: Boil the elbow macaroni to al dente. Drain, rinse with cold water, and allow to cool before adding the other ingredients.
STEP 2: Add the carrots, onion, bell pepper, celery, and relish to the bowl of drained and cooled macaroni and toss well.
STEP 3: In another bowl, stir together the sauce ingredients of Dijon mustard, mayonnaise, and apple cider vinegar. Add the dill seasoning and stir to combine.
STEP 4: Pour the creamy sauce over the pasta and veggies and fold it in, making sure the pasta is well-coated. Season with salt and pepper, to taste, and stir to combine.
STEP 5: Cover tightly and refrigerate for at least 2 hours or overnight before serving.
Pro Tip
My best tip for this pasta salad is to not overcook the macaroni. Cook it to al dente, so that it still has a bite to it. You don’t want it soft and mushy. Once you take it off the heat, drain it immediately and rinse with very cold water to stop any cooking. Drain it well before adding the other ingredients and tossing it with the dressing. Refrigerate it immediately.
Add-Ins
If you’re looking to swap out or add to the veggies already included in this recipe, here are a few other ideas to take this salad over top:
- Green peas
- Corn niblets
- Jar of drained pimientos
- Drained pineapple tidbits
- Sliced green onions
For added protein, try adding any one of the following:
- Sliced hard-boiled egg(s)
- Can of drained tuna
- Cubes of cheddar cheese
- Cubes of ham
- Crumbled bacon bits
Can I Use A Different Pasta Shape?
Absolutely! If you don’t have elbow macaroni on hand, almost any other similar-sized pasta will work, such as small shells, ditalini, bow ties, or mini farfalle. You can also use gluten-free pasta. As mentioned earlier, don’t overcook the pasta, and be sure to rinse any pasta you use with cold water and drain well.
How Far In Advance Can I Make The Macaroni Salad?
For best results, you can make this creamy pasta salad up to one day in advance. Make sure it stays well chilled in your fridge until you’re ready to serve it.
How To Serve Creamy Macaroni Salad
Perfect for barbecues and potlucks, this Creamy Macaroni Salad pairs well with all sorts of burgers, like my quick Air Fryer Hamburgers or my delicious Southwest Burgers. Anything else that finds its way into a bun, like my Copycat Popeyes Chicken Sandwich or my Slow Cooker Sloppy Joes is also a great idea to pair with this pasta salad.
Storage
Once the macaroni salad is assembled, refrigerate it immediately, tightly covered. Leftovers will last up to 2 days in the fridge.
More Easy Potluck Salad Recipes
Easy Grape Salad
Best Broccoli Bacon Salad
Country Potato Salad
Greek Bean Salad
Tortellini Caprese Salad
Pasta Puccini Salad
15 Fruit Salads
Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her viral website Moore or Less Cooking
Be sure to follow me on Instagram and tag #mooreorlesscooking so I can see all the wonderful recipes that YOU make from this site!
Check out my YOUTUBE with a free email subscription HERE and please share on FACEBOOK and on PINTEREST
Creamy Macaroni Salad
You'll love this simple recipe for a cold macaroni salad that can be made ahead of time before being served and gobbled up by your friends and family. Cooked macaroni pasta is joined with crunchy diced veggies like bell peppers, celery, onion, and shredded carrots, making it a colorful and tasty side dish. But what really takes it over the top is the homemade dressing that includes mayonnaise, apple cider vinegar, and spices.
Ingredients
- 1 cup carrots; shredded
- 1 red bell pepper; diced
- 3 celery stalks; diced
- 1/3 cup relish
- 1 pound elbow pasta, cooked according to the directions on the box.
- 1 cup red onion; diced
- 2 tablespoons Dijon mustard
- 1 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 tablespoon dill
Instructions
- Gather all of the ingredients.
- Boil macaroni as directed on the package.
- Drain and cool the macaroni in a colander.
- Place carrots, red onion, bell pepper, celery, and relish on the macaroni in a big bowl.
- Toss well.
- In a bowl mix together Dijon mustard, mayonnaise, and apple cider vinegar to make the dressing.
- Stir well.
- Add in dill and stir.
- Fold the dressing into the pasta making sure that the pasta salad is coated well.
- Sprinkle with salt and pepper and toss again.
- Place in the refrigerator until ready to serve.
Notes
Pro Tip
My best tip for this pasta salad is to not overcook the macaroni. Cook it to al dente, so that it still has a bite to it. You don't want it soft and mushy. Once you take it off the heat, drain it immediately and rinse with very cold water to stop any cooking. Drain it well before adding the other ingredients and tossing it with the dressing. Refrigerate it immediately.
Add-Ins
If you're looking to swap out or add to the veggies already included in this recipe, here are a few other ideas to take this salad over top:
- Green peas
- Corn niblets
- Jar of drained pimientos
- Drained pineapple tidbits
- Sliced green onions
- Add your favorite vegetable!
For added protein, try adding any one of the following:
- Sliced hard-boiled egg(s)
- Can of drained tuna
- Cubes of cheddar cheese
- Cubes of ham
- Crumbled bacon bits
- Add your favorite protein!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
McCormick Black Peppercorn Grinder, 2.5 oz
-
McCormick Sea Salt Grinder
-
Napa Valley Naturals Organic Apple Cider Vinegar, 12.7 Ounces
-
Hellmann's Real Mayonnaise for Delicious Sandwiches Squeeze Mayo Gluten Free, Rich in Omega 3-ALA 5.5 oz
-
365 by Whole Foods Market, Organic Mustard, Dijon, 8 Ounce
-
Ifuerte 10-Piece Stainless Steel Measuring Cups and Spoons Set
-
Mixing Bowls
-
Creamette Elbow Macaroni Pasta, 16 oz Box
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 437Total Fat 32gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 26gCholesterol 17mgSodium 999mgCarbohydrates 33gFiber 3gSugar 6gProtein 6g