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!
Rachael Yerkes says
This is perfect for a side dish for BBQs!
Katerina says
I LOVE Macaroni salad, this looks incredibly delicious!! A must try recipe!!
Courtney O'Dell says
We love this creamy classic macaroni salad!
Aimee Shugarman says
Made this over the weekend, we loved it!
Becky Hardin says
The perfect pasta salad for any cook out!
Eve Boehm says
I used to make a similar salad with cheese tortilini dressed with light vinaigrette and lhandfuls of fresh basil
Stephanie says
I switched up the ‘mixings’ to appease the kiddos a bit…but the dressing on this is hands down – AMAZING! I hate store bought macaroni salads cause of the weird flavor. I have my potato salad recipe perfected so it’s usually my go-to, but I wanted to change things up a bit this summer. I was nervous to try to make macaroni salad, but knowing all of your recipes are awesome I tried this out – and it (the dressing) is simply perfect!
Kimberly @ The Daring Gourmet says
You’re a gem, Stephanie, thanks so much for the compliment! :) Have a terrific weekend!
Sabine from Toronto says
OMG! I just made this today for the first time. Absolutely delish! 😋 Did not change a thing. I think the key to this recipe is to use a good quality mayonnaise, just like the recipe calls for. I splurged and bought a jar of mayonnaise from a boutique delicatessen in my neighbourhood and paid $10 (big cringe!) for it. But what a difference in taste compared to the regular big name mayonnaises that can be found in every grocery store. I also used a good quality sweet pickle relish. I highly recommend making this dish.
Kimberly @ The Daring Gourmet says
I’m so glad to hear that, Sabine, thank you for your feedback!
Bekka says
Sounds like a fantastic recipe. I plan to try this for a party today. Not particularly fond of capers or black olives but love sliced green olives in Mac salad. Do you think green olives would be ok to add in place of capers and black olives?
Kimberly @ The Daring Gourmet says
Hi Bekka, you bet. This all purely comes down to personal preference – black olives are simply milder but it you like green olives feel free to use those.
Tori says
I have made this salad at least 4 times for various potlucks and it’s always a hit. People always ask me for the recipe and I refer them to your blog :) Love your recipes, I’ve made many of them, keep up the delicious work!
Tanya Norton says
This is my second year making this for our 4th of July party and I just wanted to tell you how much we all love it. It has become my go-to recipe every time I need a macaroni salad. Thank you!
Kimberly @ The Daring Gourmet says
I’m so glad to hear that, Tanya, thanks so much!
Jocelyn S. says
I’m not the best cook and definitely not when it comes to macaroni or potato salad. Last summer, I was trying to impress my new boyfriend and made this salad for him. What a home run!!!! It is the best and it’s the only macaroni salad he and I will eat. Thank you so very much. 6/2018
Kimberly @ The Daring Gourmet says
Woohoo!! I’m so happy to hear that, Jocelyn, thanks so much for the feedback!
Cami Weyland says
Outstanding! Big hit, will be making this recipe from now on.
GoatGuy says
Excellent salad. I’ve read all the comments so far, and I agree with some of them: EGGS are a nice “enriching” addition. finely diced “spicy dill pickles” (but not Kosher: too funky) are good. Our family uses canned pimentos, for a richer turn on things. My next-door neighbor, being from former Yugoslavia, uses “Ajvar”, which comes in cans. It too is quite good.
My recommendation is to ADD VINEGAR BY TASTE… you can do this at the very end. Mix up everything except the vinegar. Taste, and decide… a bit more tartness or not? Can’t take it out! But its easy to add.
Also use TWO LARGE SPOONS to mix. Lifting from the bottom and cascading over the top. Does the least damage to the salad, keeps it from becoming a solid mass by accident.
Kimberly @ The Daring Gourmet says
I’m glad you liked it, GoatGuy, thank you, and thanks also for the tips!
Bonny says
This macaroni salad is great! My husband and I really enjoyed this with the addition of black olives, roasted red bell pepper, and capers. (I love capers) I also added some chopped boiled egg as others suggested. This will be my go-to recipe from now on. I never cared for macaroni salad when my Mother made it when I was a kid. It was very plain. Just macaroni, pickle relish, green onion, mayo, salt and pepper. Boring
P.S. I don’t know why but, I was not able put in my rating. The stars would not highlight! I was trying to give this recipe 5 stars. Sorry Kimberly. aha, I got it, I had to sign up for the newsletter, then it let me rate the recipe! (I wondered why there weren’t more ratings, maybe they had trouble as well.) Thank you Kimberly, for the delicious recipe.
Kimberly @ The Daring Gourmet says
Wonderful, Bonny, I’m so glad you enjoyed it, thank you! I’m glad also that you discovered that weird glitch with the star ratings because it’s not supposed to do that, now I can try and fix it!