Nothing says “summer picnic” quite like a creamy, tangy macaroni salad. This classic version strikes the perfect balance between tender pasta, crisp vegetables, and a dreamy dressing that ties it all together.
I’ve spent years perfecting this recipe, testing different ratios and ingredients until landing on this crowd-pleasing combination. It’s the kind of side dish that disappears first at potlucks and has everyone asking for the recipe.
Why You’ll Love This
- Make-ahead friendly – actually tastes better the next day
- Perfect balance of creamy and crunchy textures
- Simple ingredients you probably already have
- Customizable to your family’s preferences
- No complicated techniques required
Ingredients
- 1 pound elbow macaroni noodles
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons sweet pickle relish
- 1 tablespoon Dijon mustard (stone ground recommended)
- 2 tablespoons white sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup fresh chopped dill weed (or parsley)
- 4 ounces sharp cheddar cheese, diced into 1/4 inch cubes
- 1/2 red onion, diced
- 4 ribs celery, diced
- 1 cup frozen sweet peas, thawed
- 1 small red bell pepper, diced
Instructions
- Bring a large pot of salted water to boil. Cook the 1 pound of elbow macaroni according to package directions until al dente. Drain and rinse under cold water until cooled.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, sweet pickle relish, Dijon mustard, sugar, salt and pepper. Stir in the fresh dill.
- In a large bowl, combine the cooked and cooled macaroni, cheddar cheese, onions, celery, peas and bell pepper.
- Pour the dressing over the macaroni mixture. Gently toss until evenly coated. Recipe by Ineskohl.info
- Cover with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to develop.
Tips & Variations
- Add diced hard-boiled eggs for extra protein
- Swap in Greek yogurt for half the mayonnaise for a lighter version
- Add diced pickles or pickle relish for extra tang
- Make up to 24 hours in advance for best flavor
- Stir in a splash of milk if the salad becomes too dry in the fridge
Serving Suggestions
Serve this macaroni salad alongside grilled burgers, hot dogs, or barbecue chicken. It’s also perfect for picnics and potlucks. For a complete summer spread, pair it with fresh watermelon slices and corn on the cob.
Notes
- Keeps well in the refrigerator for up to 4 days
- Stir well before serving if made ahead
- Always taste and adjust seasoning just before serving
FAQs
Can I use different pasta shapes?
Yes, small pasta shapes like shells or rotini work great too.
Why rinse the pasta?
Rinsing stops the cooking process and prevents the pasta from becoming mushy.
Can I make this dairy-free?
Yes, just use your favorite vegan mayonnaise substitute.
Why did my salad dry out?
The pasta naturally absorbs moisture over time. Simply stir in a little extra mayonnaise or milk to reach desired consistency.
Ingredients
- 1 pound elbow macaroni noodles
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons sweet pickle relish
- 1 tablespoon Dijon mustard (stone ground recommended)
- 2 tablespoons white sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup fresh chopped dill weed (or parsley)
- 4 ounces sharp cheddar cheese, diced into 1/4 inch cubes
- 1/2 red onion, diced
- 4 ribs celery, diced
- 1 cup frozen sweet peas, thawed
- 1 small red bell pepper, diced
Steps
- Bring a large pot of salted water to boil. Cook the 1 pound of elbow macaroni according to package directions until al dente. Drain and rinse under cold water until cooled.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, sweet pickle relish, Dijon mustard, sugar, salt and pepper. Stir in the fresh dill.
- In a large bowl, combine the cooked and cooled macaroni, cheddar cheese, onions, celery, peas and bell pepper.
- Pour the dressing over the macaroni mixture. Gently toss until evenly coated. Recipe by Ineskohl.info
- Cover with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to develop.
Notes
- Keeps well in the refrigerator for up to 4 days
- Stir well before serving if made ahead
- Always taste and adjust seasoning just before serving
