A simple Macaroni Salad recipe is a must for summer entertaining. This one is easy, uses only basic ingredients, and the flavor is spot on. Serve it at a family cookout or neighborhood potluck and it will be devoured by adults and kids alike.
This recipe is from Cook’s Country Magazine (Aug/Sept 2010), one of my favorite resources for basic, traditional, and regional recipes that you can always count on to work.
It’s a creamy and delicious pasta salad with just the right amount of mayonnaise and subtle flavor from red onion, celery, parsley, lemon juice, Dijon mustard, garlic powder, and cayenne pepper.
Seasoning the cooking water with plenty of salt helps ensure that the pasta gets off to a good start as far as flavoring. The salt really works its way into the pasta as it cooks and seasons it in a way that cannot be achieved by adding salt to the cooked pasta. The seasonings get stirred into the pasta before the mayonnaise and this helps the pasta absorb even more flavor.
If you want to jazz this basic Macaroni Salad up a little, try adding a few peas, some diced ham, a chopped hard-boiled egg, or some diced cheddar cheese.
You can count on it to make every cookout a smashing success. Pair it with some Root Beer Baked Beans and Jalapeno Creamed Corn for a summer meal everyone will rave about.
TIPS FOR MAKING MACARONI SALAD
- Do not overcook or undercook the pasta. Cook it too long and it will be mushy. Don’t cook it long enough and it will be chewy.
- Be sure to add salt to the water you cook the pasta in or you risk having bland macaroni salad.
- Be sure the pasta has cooled before you add the mayonnaise. It will absorb less of it this way and your pasta salad will stay creamy.
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Easy Macaroni Salad
Ingredients
- Salt and pepper
- 1 pound elbow pasta
- 1/3 cup minced red onion
- 1 celery rib,, minced
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups mayonnaise
Instructions
- Bring 4 quarts of water to boil in a large pot. Add 1 tablespoon of salt and the pasta. Cook until al dente, about 6 to 8 minutes.
- Drain pasta in a colander and rinse with cold water until no longer hot. Drain briefly again, leaving a little water on the pasta and transfer to a large bowl. The pasta will absorb this water instead of the mayonnaise which will help it stay creamy.
- Add onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne to bowl with pasta and stir to combine. Let sit 2 minutes to allow the flavors to absorb into the pasta.
- Add mayonnaise, stir to combine, and let sit 5 to 10 minutes. Season to taste with salt and pepper.
- Serve immediately or refrigerate up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe slightly adapted from Cook’s Country
This sounds delicious and can’t wait to make it. Thank you
I make this without mustard add boiled eggs and small can diced jalapeños.
I’ve made popular Mac salad. But the tips in your recipe are very helpful and will make it even better. I plan to completely use your recipe next time! They will LOVE it! Thanks so much!!!
I made this recipe for lunch today, adding some fresh fried chicken wings and some baked beans. Very good.
I just made this for a Memorial Day party I doubled the recipe. So simple and absolutely delicious I added some sliced jalapeños on top. Tysm for sharing
I usually don’t comment on these recipes. But I thought I needed to because this was great!!! My husband who doesn’t like macaroni salad, loved this! It has a great tangy flavor. It was also super easy to make and I already had all the ingredients at home. Thank you for sharing this great recipe!
Another touch for me is the addition of a can of well drained albacore! Just sayin!!
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I made this last night for the leadership team I am a member of at our church….I am gluten free and no-one seems to notice the macaroni I used was gluten free. Easy recipe….we liked the zippy flavor of the lemon juice and cayenne….yum
Instead of the usual Christmas party, we’re having Hawaiian luau – which means macaroni salad! Truthfully, I find that traditional version rather bland – and being a displaced southern girl, this is much more my style. Love the hint of spice and our great traditional taste – thanks for sharing this yummy recipe
Oh wow Carrie! A Hawaiian Luau for a Christmas party sounds like so much fun! I’m sure everyone will have a great time!