This recipe ensures that you’ll avoid all the common pitfalls of a mediocre macaroni salad. Deliciously creamy, moist, packed with flavor, the right balance of ingredients, the perfect texture, and visually beautiful, this macaroni salad recipe is simply the BEST!
Thank you to Lindsay for sponsoring this post.
The BEST Macaroni Salad Recipe
I know I don’t have to tell you this one simple truth, that not all macaroni salads are created equal. Just go to any potluck and sample a dozen different macaroni salads, each a “secret family recipe passed down from Aunt or Granny [so-and-so]”, and you’ll know exactly what I mean.
Macaroni salads tend to be the victims of four cardinal sins: 1) Not enough mayo and too darn dry (you can’t be chintzy and expect good results), 2) Not enough flavor (it may be called “macaroni” salad, but that doesn’t mean it’s only about the macaroni). Flavor and color are needed to keep things interesting. 3) The noodles are too mushy (keep them al dente so they have a good, chewy texture). 4) Not enough salt. Carbs – potatoes, pasta, legumes, etc – soak up salt like nothing else. Keep in mind, the word salad comes from the Latin base word sal which means “salt.” So don’t be afraid to be generous with the shaker.
Another item to consider is that while macaroni salad tastes best a couple of hours later after the flavors have had time to meld, it doesn’t make the ideal leftover food the next day because those noodles are thirsty and they’ll continue to soak up liquid, leaving you with a dry salad. If you are going to have leftovers the next day I recommend adding a little more of the mayo sauce before serving.
We’re going to avoid all of these pitfalls and create a macaroni salad we can be showcase with pride!
Have you ever wondered where macaroni salad got its beginnings?
The terms “macaroni salad” and “pasta salad” have different meanings different places, but generally, at least in the U.S., creamy noodle salads are referred to as macaroni salads whereas oil/vinegar based ones are called pasta salads. Pasta salads really started taking off in the U.S. in the 1960’s but macaroni salads go back to the early 20th century with one of the first known published recipes being in 1916 in the book Salads, Sandwiches and Chafing Dish Recipes by Marion Harris Neil. In that early version the author calls for horseradish and heavy cream as the base for the macaroni salad.
While pasta obviously didn’t originate in the U.S. and pasta salads are popular worldwide, the traditional creamy macaroni salad is very much an American classic.
Here is a macaroni salad you can proudly take to any picnic, potluck, or family gathering and you’ll undoubtedly be asked to share your secret recipe!
Deliciously creamy, moist, packed with flavor, the right balance of ingredients, the perfect texture, and visually beautiful, this macaroni salad is simply the BEST!
We’re enlisting the flavor-boosting help of three Lindsay products: California Ripe Sliced Black Olives, Roasted Red Peppers and Capers.
The deep black of the olives add a nice color contrast to the salad along with a pleasant nutty flavor. The roasted red peppers add a bright, vibrant color while infusing the salad with a delicious smoky element. If you prefer more “crunch” to your salad than the celery alone provides, feel free to also add some chopped fresh red bell pepper in addition, but don’t leave out these wonderful roasted peppers. Capers have a deliciously pungent flavor and aroma all to their own and add some wonderful brininess to our salad.
You’re going to love the blend of flavors these ingredients, along with all the others, add this wonderful macaroni salad!
Let’s get started!
Place the cooked and thoroughly cooled macaroni noodles in a large mixing bowl along with the celery, green onions, olives, roasted red peppers, capers, relish and onions. Toss to combine.
Next combine the sauce ingredients in a medium sized bowl.
Pour the mayo sauce over the pasta salad and stir to thoroughly coat the pasta.
Add salt and pepper to taste. If it doesn’t taste excellent it needs more salt.
Transfer the salad to a non-reactive bowl, cover and refrigerate for at least 2 hours before serving. Don’t skip this wait time, it’s crucial to the flavor fo the salad.
Serve as a side the same way you’d serve coleslaw with your favorite barbecued foods (steaks, chicken, fish, sausages, hot dogs, hamburgers, etc) and a green salad or, for a lighter alternative, serve with roasted vegetables, rolls and sliced fruit. Enjoy it at home, outside, at a potluck or on a picnic!
Enjoy!
For more delicious salads be sure to also try our:
- BEST Chicken Salad
- Classic Potato Salad
- Perfect Creamy Coleslaw
- Freezer Slaw
- German Potato Salad
- Waldorf Salad
- Pepperoni Pizza Pasta Salad
- Watermelon Salad
- Crunchy Broccoli Salad
- Greek Wheat Berry Salad
- Italian Barley Salad
- Curried Couscous Salad
- Thai Quinoa Salad
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BEST Macaroni Salad
Ingredients
- 4 cups cooked elbow macaroni (white or whole wheat) cooked al dente in lightly salted water and cooled (about 8 ounces or 2 cups uncooked macaroni)
- (Gluten-free: Use GF macaroni)
- 1 cup diced celery
- 1/3 cup finely chopped onion
- 1 cup chopped Lindsay Red Roasted Bell Peppers
- 1/2 cup Lindsay California Ripe Sliced Black Olives ,rinsed and drained
- 3 tablespoons Lindsay Capers ,rinsed and drained
- 3 green onions ,sliced
- For the Sauce:
- 2 cups good quality mayonnaise
- (vegans: use vegan mayonnaise)
- 1/4 cup sweet or dill pickle relish
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon sugar
- 1 tablespoon white vinegar
- 2 1/2 teaspoons kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Place the thoroughly cooled pasta in a large mixing bowl along with all remaining ingredients, except for the sauce. Stir to combine.
- To make the sauce, place all the ingredients in a medium-sized bowl and stir to combine.
- Pour the sauce over the pasta salad and stir to thoroughly coat the pasta. Add salt and pepper to taste. (If it doesn't taste excellent it needs more salt.) Transfer to a non-reactive bowl. Cover and chill for at least 2 hours before serving (don't skip this step, it's crucial for the optimal flavor of the salad).
Notes
Nutrition
Thank you to Lindsay for sponsoring this post and to my readers for supporting the brands that help make The Daring Gourmet possible!
Christina says
I just made this. I added red onion because I didn’t have a regular onion and I didn’t have capers so I added some green olives. Everything else I kept the same. I haven’t even chilled it yet and it’s really good!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Christina, thank you!
Marie Lawson says
Making this tomorrow, Kimberly. It looks delicious!!
Kimberly says
Don’t even give negative comments a second glance. HATER’S are gonna hate and unfortunately there seems to be one in every crowd.
Andrea says
I like hard boiled egg, tuna, carrots and peas in my mac salad. It’s always a little bland…I added everything except the tuna and it was delicious!
El says
Hi,
I make my version way longer than any presenter on TV. I use spirelli pasta because it absorbs better the self made mayo, which is done in 5 mins. Two more important ingredients are Frankfurter cut in small slices and sun-dried tomatoes. To add colour I also use corn or/and peas.
El
Christine says
Excellent! However your calorie count is way way off. I made this with one cup mayo and a cup of light sour cream which was a reduction of 1100 calories from the total, and my on line calorie counter put this at 350+ calories a serving, of a total of 12 servings. I used whole wheat pasta. But it tastes great. A special treat every once in a while because I usually avoid soybean oil or other omega 6 seed oils like the plague. What would be an alternative? A bean based sauce??? Any ideas?
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Christine, thank you! The nutrition info is automatically calculated by an online calorie counter software program built into the recipe card. I just ran the info through again and it generated the same info as before, not sure what the glitch is. Soybean oil: Like you I do my best to avoid it whenever possible. For alternatives there are a number of brands of mayonnaise that use other oils (e.g., avocado, coconut).
Christine says
Well I like your numbers a lot better than mine! I love your website. I’m making the burmese pea fritters and the chocolate deception cake today. Still have your bratwurst recipe in the wings. I appreciate very much your helpful responses.
Kimberly @ The Daring Gourmet says
LOL, Christine, so do I! :) Thanks so much for the compliment. Great choices, it sounds like your taste is as versatile as my own :) Happy cooking!
Kimberly Wolt says
Overall good taste, a little too much mayo but I’ll be making it again. I used dill pickle since I didn’t have reliah
Kimberly @ The Daring Gourmet says
Awesome, Kimberly, I’m glad you enjoyed it and appreciate the feedback!
Alan Donald says
If you want to make a quick and easy to make dessert for a party then macaroni salad should definitely be something that you consider. Macaroni salad is really easy to prepare and it tastes really great too. You can whip up this delicious recipe in just a short amount of time which is one of the good things about this tasty dish.
Randy Allen says
Great recipe maybe should give some credit to the “ORIGINAL”Recipe creator Pioneer woman who posted this in 2011, Only change is the added Celery. I am all for pushing recipes farther and tweeking them but at least give credit where it is due.
Kimberly @ The Daring Gourmet says
Hi Randy, if I had copied this or any other recipe from someone else I would have gladly given them credit. However as it turns out I didn’t copy this from anyone, the Pioneer Woman included. I’ve never seen her recipe before and just looked it up. To suggest “the only change” is the celery is quite a stretch, don’t you think? Feel free to do another side by side comparison, there are several significant differences, both in ratios and ingredients themselves, and the two resulting macaroni salads will taste quite different.
Katy says
Not very nice Randy. I’m sure we could all find very similar recipes that the majority of bloggers post and chefs recreate. And maybe Ree started her macaroni salad from a Betty Crocker recipe and tweaked it by making it her own. Too bad that people today don’t follow a very simple rule: If you don’t have anything nice to say…don’t say anything at all.
Kimberly The salad is excellent. My entire family loved it just the way you make it. Thanks for putting yourself out there and sharing!
Kimberly @ The Daring Gourmet says
Thanks so much, Katy! :)