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Macaroni Salad

Quick and Easy Classic Macaroni Salad With Few Ingredients

4.67 from 3 votes
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Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
CHILL TIME: 1 hour
Total Time: 35 minutes
Servings: 6
Calories: 497kcal
Author: Katherine - Yummfully

Equipment

  • Large pot
  • Large bowl
  • Small bowl
  • Knife and cutting board
  • Colander

Ingredients

  • 8 oz dry elbow macaroni
  • 1 cup celery diced (about 100g)
  • ½ cup red bell pepper, diced (about 75g)
  • ½ cup peas (frozen peas work well — thaw before using)
  • ¼ cup red onion, diced (about 40g)
  • 1 cup sharp cheddar cheese, cubed (about 115g)

Dressing:

  • 1 cup mayonnaise
  • 3 tbsp white vinegar
  • 2 tbsp sweet relish
  • 1 tsp yellow mustard
  • Salt and pepper to taste

Instructions

  • Cook the macaroni in a large pot of salted water until al dente (firm to the bite). Drain and rinse under cold water to stop the cooking. Toss with a small drizzle of oil to prevent sticking, then spread the pasta out briefly to cool.
  • Make the dressing: In a small bowl, whisk together the mayonnaise, white vinegar, sweet relish, mustard, and a pinch of salt and pepper until smooth. Taste and adjust the seasoning — the dressing should be smooth and creamy with a sweet, tangy, well-balanced flavor. If needed, add ½ teaspoon of sugar or a pinch of onion powder for more depth.
  • While the macaroni cooks, finely dice the celery, red bell pepper, and red onion. Cube the cheddar cheese into small bite-size pieces and set aside.
  • Once the macaroni has cooled, add it to a large bowl along with the diced vegetables, peas, and cheese. Pour the dressing over the top and toss until everything is well coated. Give the salad a final taste and season with more salt or pepper if needed — start with ¼ teaspoon of each and adjust to your preference. Cover and refrigerate at least 1 hour before serving.
  • Stir well before serving — the dressing may thicken slightly after chilling. Then garnish with a sprinkle of paprika or a handful of chopped fresh parsley for added color and freshness.

Notes

Notes:
  • Store in an airtight container in the refrigerator for up to 4 days. Stir well before serving. If the salad seems dry, mix in a spoonful of mayo or a splash of milk or pickle juice to refresh the texture.

Nutrition

Calories: 497kcal | Carbohydrates: 34g | Protein: 11g | Fat: 36g