BEST Macaroni Salad
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Your search for the BEST macaroni salad ends here. 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!
How to Make the BEST Macaroni Salad
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.
Four Common Macaroni Salad Mistakes
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!
Where Did Macaroni Salad Originate?
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!
Ingredients
I’m enlisting the flavor-boosting help of 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 fabulous salad!
BEST Macaroni Salad Recipe
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 my:
- Chicken Salad
- Classic Potato Salad
- Olivier Salad
- Creamy Coleslaw
- Freezer Slaw
- German Potato Salad
- Waldorf Salad
- Mexican Corn Salad
- Maroulosalata
- Four Bean Salad
- Pea 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 red roasted bell peppers
- 1/2 cup sliced black olives ,rinsed and drained
- 3 tablespoons 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
- 1 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
Originally published on The Daring Gourmet June 21, 2016
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
This is how I make mine but I cut real small pieces of broccoli and cauliflower in it.
Listen up folks, this recipe ROCKS!
I too, omitted the olives and capers, the wife
adds those to her anchovies list of dislikes.
I, on the other hand, favor all and since I have done all the cooking, for the past 43 yrs. of marriage, I respect
her wishes, but sneak a little in for my portion.
My one addition is a 1-4 cup of cheddar cheese,
definitely kicked it up a notch.
My first time here, but certainly not, my last.
Thanks All!
Late Comer!
Fantastic, Lance, thanks for the feedback and input and we hope to see you again!
Oh one other question, I’m making salad for about 20 people … is 1lb enough or should I do 2 lbs?
Hi Veronica, one batch uses 1 lb of macaroni and that feeds about 6 people, so doubling the recipe (2 lbs) will feed 12. But if this is part of a potluck with plenty of other dishes, doubling the recipe should be adequate.
I have a simple question do you use the small elbow macaroni or the large elbow macaroni what is best for macaroni salad?
Hi Veronica, I prefer small and generally reserve the large size for other dishes like soups.
I don’t care what anyone says about this pasta salad – Its very simply THE BEST PASTA SALAD IN THE WORLD. I don’t know who invented it but just with the ingredients alone you can tell it’s great! I’ve never been a huge fan of pasta salad as it’s usually the same old boring stuff – you know, mayonnaise, mustard, celery, olives, just the basics to get by. But I’ve made this 3 times now and people who I could never entice to eat pasta salad can’t get enough of this. Once you try this you’ll never ever make any other kind. It’s to die for🤗.
YAHOOO! I’m so thrilled you enjoy this as much as we do, Christy, thanks so much for the glowing feedback! :)
I just finished making a macaroni salad and then found your recipe!!! Your recipe looks, and sounds amazing by all of the comments I read. I will definitely make it next time. Thanks for sharing.
Thank you, Diane, I hope you enjoy it!
Agreed – the best! I’ve made many macaroni salads in my day and this one has it all. Love the flavors and colors. Thank you!
Hooray! I’m so glad to hear that, Theresa, thank you! :)
I like cubes of cheese
That’s a great addition!
Deeelicious! Made this last weekend for a family bbq get-together and not a single elbow macaroni was left :) This will be my go-go for macaroni salad from now on, thank you!
That’s terrific, Candace, thank you!
Great recipe as usual – Thanks
I have found the secret to a truly great Macaroni Salad is using Trader Joe’s Elbow Macaroni. It’s slightly larger than the normal elbow and has ridges. It’s simply called “Trader Joe’s Italian Macaroni” – no elbow mentioned. I’ve tried to find similar elbows in grocery and specialty store, but no luck.
I’m glad you enjoyed it, thank you! I’ll have to check out TJ’s macaroni…
I made this yesterday for a family BBQ and everyone loved it. SO good!
Fantastic, thank you, Natalie!
Hi all, I just made this salad for a BBQ today. I did everything per the recipe but omitted the olives because my husband doesn’t like them and felt like I was already testing the waters with the many different flavors. I will openly admit this salad put me a little out of my comfort zone not in a bad way but just very different than my usual merging of flavors. With all that said we both just tasted it. I let the sauce sit in the frige overnight and let the salad sit with other ingredients also overnight. I just put it altogether. We both found it just a bit too tangy. I can’t put my finger on what ingredient specifically. Are there any suggestions to soften the tang? My thought is that it’s the mustard but I can’t be sure. Other than the tang it looks beautiful and it’s really good. I would make it again but maybe only use 1tbl of the Dijon and see if that reduces the tangbut for now, anything I can do?
Hi Joan, since you omitted the olives I’m not sure what would be making it overly tangy as there’s only a tablespoon of vinegar and Dijon mustard tends toward the sweeter side. It may have to do with whatever brand of relish, capers and mayonnaise you’re using. Other than that, if you think it tastes a bit too tangy you can go with sweet instead of dill pickle relish.
This IS the best! It’s become my go-to recipe for mac salad. Thank you!
Thanks so much, Cori! :)
Looks like the perfect macaroni salad! We have these at potlucks all the time! YUM!!
I made it and I love it so did my Filipino husband who is very particular about food. I am taking it to my family Christmas dinner. Great recipe.
That’s wonderful Mildred, thanks so much! I hope you both had a fantastic Christmas :)