My grandmother’s macaroni salad has been a staple at our cookouts for as long as I can remember — and it’s one of my personal favorite summer sides. With creamy dressing, crisp vegetables, and just the right amount of tang, it’s reminiscent of the classic you’d find at many New Jersey deli counters.

Overhead view of a large bowl of creamy macaroni salad filled with elbow pasta, shredded carrots, diced celery, and ham in a rich dressing. The bowl sits on a woven tray with burger buns, iced drinks, a striped kitchen towel, and grilling tools nearby, creating a casual cookout-style serving scene.

Before You Start Cooking

  • The vinegar soak is key — don’t skip it. Unlike many macaroni salads, this recipe skips rinsing the cooked pasta and instead tosses the hot, drained macaroni in vinegar. This helps the tangy flavor absorb into the pasta itself, not just the dressing.
  • The dressing goes in two stages. Only a portion of it gets mixed in before the salad chills, and the rest is stirred in just before serving. Since all macaroni salads absorb dressing as they sit, holding some back ensures the salad is creamy when it hits the table.
  • Plan ahead. This salad needs to chill for 4 hours in the refrigerator before serving, so the first round of dressing can absorb and flavor the macaroni.

How To Make Macaroni Salad

Overhead ingredient shot showing all the components needed to make creamy macaroni salad, including cooked elbow macaroni, mayonnaise, milk, celery, onion, bell peppers, shredded carrots, Dijon mustard, vinegar, sugar, garlic powder, salt, and pepper. Each ingredient is arranged in individual bowls and labeled on a white marble surface.

Step 1: Cook and Soak the Macaroni

Bring a large pot of water to a boil and salt it generously. Well-salted water seasons the pasta as it cooks.

Cook the elbow macaroni a couple of minutes past al dente. You’re looking for noodles that are tender and cooked through, but not so soft that they’re mushy or falling apart. The cooking time can vary by brand.

Cooked elbow macaroni draining in a stainless steel colander after boiling. The tender pasta is shown from above with a kitchen towel, salt cellar, and pepper mill nearby, illustrating a preparation step for homemade macaroni salad.
Elbow macaroni, cooked and drained.

Drain the macaroni well, then transfer it, hot and without rinsing, into a large bowl. (Use one that’s big enough to eventually mix the whole salad together.)

Pour in the distilled white vinegar and fold gently with a rubber spatula until every piece of macaroni is coated.

A hand pours distilled white vinegar over cooled elbow macaroni in a large glass bowl, beginning the dressing process for homemade macaroni salad. Salt, pepper, and a striped kitchen towel are arranged alongside the bowl.
Pouring white vinegar over the hot macaroni.
Overhead view of cooked elbow macaroni tossed with white vinegar in a large glass mixing bowl with a white rubber spatula. A salt cellar, pepper mill, and striped kitchen towel sit nearby.
Cooled for 10 minutes.

Let the macaroni cool for about 10 to 15 minutes, stirring gently two or three times so the vinegar soaks in evenly. When it’s ready, the macaroni should no longer be piping hot and should have fully absorbed the vinegar, with no pooling at the bottom of the bowl.

Step 2: Make the Dressing and Prep Your Veggies

While you wait for the macaroni to cook and soak, prep your vegetables and make the creamy dressing so you’re ready to assemble the salad.

For the vegetables:

  • Celery. Finely dice it. I like to peel off the tougher outer strings on the stalk first. My grandmother always did this for cold salads, and I find that it makes a difference in texture.
  • Bell pepper. I like a mix of red and green. Red adds a touch of sweetness; green keeps things on the savory side. You can use all one color if you prefer, just keep those flavor differences in mind.
  • Carrot and Vidalia onion. Peel and grate both on the large holes of a box grater. The onion will release a little juice as you go — add it right to the bowl. If there’s a lot, drain off the excess.
Box grater and freshly grated carrots on a wooden cutting board, with whole carrots, onion, celery, and other macaroni salad ingredients arranged in the background.
Grated carrots.
Diced bell peppers on a wooden cutting board beside a chef’s knife, with additional chopped vegetables and seasonings prepared for homemade macaroni salad.
Diced bell peppers.

For the dressing:

Start with full-fat real mayonnaise. For this recipe, don’t use jarred dressings, like Miracle Whip, which are sweeter and will change the salad’s flavor. Growing up in New Jersey, this was always a Hellmann’s household, and that’s still what I use when making this recipe.

Whisk in whole milk, Dijon mustard (I use Maille), granulated sugar, granulated garlic powder, salt, and freshly ground black pepper. Since we’re not rinsing the pasta, the milk helps loosen the dressing so the macaroni salad isn’t too thick.

Mayonnaise, Dijon mustard, sugar, garlic powder, black pepper, and milk combined in a glass bowl to make the creamy dressing for classic macaroni salad.
Dressing ingredients.
Creamy macaroni salad dressing being whisked in a glass mixing bowl, with a salt cellar and pepper mill nearby on a woven placemat.
Whisking the dressing.

You can tweak the dressing’s sweetness to your liking. My grandmother’s macaroni salad used just enough sugar to balance the vinegar and rich mayonnaise, which is how my family likes it. If you prefer a sweeter dressing, you can add a bit more sugar.

Step 3: Combine and Chill

Once the vinegar is fully absorbed into the macaroni, add your prepped vegetables along with two-thirds of the dressing. Fold everything together gently with a rubber spatula until well combined.

Cooked elbow macaroni topped with grated carrot, finely diced celery, minced onion, and diced red and green bell peppers, ready to be mixed into classic macaroni salad.
Adding the veggies.
Macaroni salad tossed with shredded carrots and onion, finely diced celery, and red and green bell peppers in a large glass mixing bowl. A white serving spoon rests in the salad, with a salt cellar, pepper mill, and striped kitchen towel arranged nearby on a white marble surface.
Tossed to combine.

Cover the bowl and refrigerate for 4 hours, until the macaroni salad is completely chilled. Store the rest of the dressing in a covered container in the fridge to add before serving.

Creamy macaroni salad dressing being poured over cooked elbow macaroni mixed with carrots, celery, onion, and diced red and green bell peppers in a large glass bowl.
Adding the first portion of dressing.
Cooked elbow macaroni coated in a creamy homemade dressing with grated carrots, diced celery, onion, and bell peppers, being stirred together in a large glass bowl to make classic macaroni salad.
Mixing in the dressing before chilling.

Step 4: Finish the Macaroni Salad

When you pull the salad out of the refrigerator, it will probably look dry — that’s expected. All of that great flavor has soaked into the macaroni while it chilled.

Stir in the reserved dressing until the salad is creamy again, then taste and adjust the seasoning with salt and pepper as needed.

I always use the full amount for a creamy macaroni salad, but if you prefer a lighter coating — or if your macaroni hasn’t absorbed as much as expected (I’ve found that absorption can vary by brand) — add the dressing gradually until it looks right to you. 

Be sure to keep any leftover dressing that you haven’t used in the fridge to refresh the salad as it sits or liven up leftovers. 

Extra creamy macaroni salad with a fresh layer of dressing spread over the top, ready to stir in before serving.
Adding the remaining dressing after chilling.
Macaroni salad fully mixed and coated in a creamy dressing, with grated carrots, celery, onion, and bell peppers distributed throughout the pasta.
Ready to serve.

Serving and Storing Macaroni Salad

This macaroni salad is classic for backyard cookouts, picnic tables, and potlucks — anywhere good food gets passed around in big bowls.

It pairs well with picnic foods and just about anything coming off the grill — burgers, hot dogs, grilled chicken, ribs, or sausages. Round out the spread with coleslaw, corn on the cob, potato salad, or baked beans for a table that has a little something for everyone. 

It’s also great alongside deli-style sandwiches or a build-your-own cold cut platter.

Creamy macaroni salad in a white serving bowl with a spoon scooping through the pasta. The salad is made with elbow macaroni, shredded carrots, diced celery, onion, and red and green bell peppers in a tangy mayonnaise dressing. Salt and pepper mills sit in the background on a dark wood tabletop.

A few tips for serving:

  1. Serve it well-chilled. Keep the salad in the refrigerator or a cooler until you’re ready to set it out. When entertaining outdoors, a chilled or insulated serving bowl helps keep it cold longer.
  2. Don’t leave it out too long. Macaroni salad shouldn’t sit at room temperature for more than 2 hours — or 1 hour if the temperature is 90°F or above.
  3. Storing leftovers. The texture of this macaroni salad is best the day it’s made, but leftovers keep well in an airtight container in the refrigerator for up to 3 days. Do not freeze.
  4. Give it a stir before serving leftovers. If it looks a little dry after chilling, stir in a small splash of milk to bring it back to the right consistency.
A cheeseburger topped with melted cheese is served on a plate alongside a scoop of creamy macaroni salad with diced vegetables. A small cup of pink dipping sauce sits beside the burger, while a large bowl of macaroni salad and iced drinks are visible in the background.

More Salads and Sides for Cookouts

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Close-up of creamy macaroni salad in a white serving bowl, featuring elbow macaroni coated in a mayonnaise-based dressing with shredded carrots, diced celery, onion, and bell peppers. The bowl sits on a woven tray with a striped kitchen towel beside it on a dark wood tabletop.
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Macaroni Salad

by Amanda Biddle
My grandmother's macaroni salad recipe has that classic deli-style flavor with creamy dressing, crisp vegetables, and just the right amount of tang. It's a staple on my summer cookout menu every year.
Prep Time: 45 minutes
Cook Time: 11 minutes
Chilling Time: 4 hours
Total Time: 4 hours 56 minutes
Servings: 16 servings (3/4 cup)

Ingredients

For the Macaroni Salad

  • 1 pound uncooked (dry) elbow macaroni (I use De Cecco)
  • ¼ cup distilled white vinegar
  • ¾ cup seeded and diced bell pepper (¼ inch dice, see Note 1)
  • ½ cup finely diced celery (see Note 2)
  • ½ cup grated carrot (see Note 3)
  • ½ cup grated Vidalia onion (see Note 3)

For the Dressing

  • 2 cups mayonnaise (I use Hellmann's, see Note 4)
  • ¾ cup whole milk
  • 2 tablespoons Dijon mustard (I use Maille)
  • 2 to 4 tablespoons granulated sugar (see Note 5)
  • 1 teaspoon Diamond Crystal kosher salt , plus additional to taste
  • ½ teaspoon freshly-ground black pepper , plus additional to taste
  • ½ teaspoon granulated garlic powder

Instructions 

  • Bring a large pot of well-salted water to a boil. Cook the macaroni until it's soft, a few minutes past al dente. The pasta should be tender and slightly overcooked, but not so soft that it's mushy and falling apart. Cooking times can vary by brand. Drain well and do not rinse.
  • Transfer the hot macaroni to a large bowl. Pour in the vinegar and fold gently with a rubber spatula until every piece is coated. Let it sit for 10 to 15 minutes, stirring gently two or three times, until the vinegar is fully absorbed and the pasta has cooled down a bit.
  • While the pasta is soaking in the vinegar, whisk together the mayonnaise, whole milk, Dijon mustard, sugar, kosher salt, pepper, and garlic powder in a separate bowl until smooth. Set aside.
  • When the vinegar has absorbed into the pasta, add the bell peppers, celery, carrots, and onion to the macaroni, along with ⅔ of the dressing (see Note 6). Fold gently with a rubber spatula until well combined.
  • Cover and refrigerate for 4 hours, until completely chilled. Store the remaining dressing in a separate covered container in the refrigerator.
  • When ready to serve, stir in the reserved dressing until the salad is creamy. I always use the full amount, but you can add it gradually if you prefer a lighter coating — absorption can vary by pasta brand. Taste and adjust seasoning with salt and pepper as needed.
  • Serve chilled with your favorite sandwiches, picnic, or BBQ fare.

Notes

1. Bell pepper: I like to use a mix of red and green — red peppers add a touch of sweetness, and green peppers are more savory. You can use all one color, keeping in mind the flavors they add.
2. Celery: Peel the outer strings from the stalk before dicing for the best texture in cold salads.
3. Carrot and Onion: Peel and grate both on the large holes of a box grater. A little grated onion juice is fine to include, but if it’s very juicy, drain some of it off.
4. Mayonnaise: Use full-fat real mayonnaise. Miracle Whip and other jarred dressings are sweeter and will change the flavor profile. 
5. Sugar: You can adjust the amount of sugar in the dressing to suit how sweet you like your macaroni salad. My grandmother used just enough to balance the flavors of the vinegar and mayonnaise. My family likes it best when I use 3 tablespoons of sugar, but I’ve also made it many times with 2 tablespoons, and it’s been well-enjoyed. 
6. Dressing: Adding the dressing in two parts ensures that the macaroni salad is creamy after chilling. I usually eyeball this, but the recipe makes a little over 2.75 cups of dressing, so you’ll want to reserve just about 1 cup for the end. 
7. Storage: Leftovers keep in an airtight container in the refrigerator for up to 3 days. Give it a stir before serving, and add a small splash of milk if it needs loosening up.

Nutrition Estimate

Serving: 0.75cup | Calories: 316kcal | Carbohydrates: 25g | Protein: 5g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 356mg | Potassium: 133mg | Fiber: 1g | Sugar: 4g | Vitamin A: 940IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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