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4.72 from 14 votes

Macaroni Salad

This Macaroni salad is so perfect for picnics, potlucks or barbecues. It's an easy and quick pasta salad, generously dressed in a super creamy dressing! Great to make ahead and a crowd favorite!  
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Lunch, Salad
Cuisine: American
Servings: 10
Calories: 389kcal


  • 4 cups elbow macaroni uncooked
  • 1 small onion finely chopped
  • 2 stalks celery finely chopped
  • 1 small green bell pepper finely diced
  • 1/2 medium carrot shredded


  • 1 cup mayonnaise
  • 1/4 cup white vinegar
  • 1/4 cup sugar
  • 2 tbsp yellow mustard
  • 1 tsp salt
  • 1/2 tsp pepper


  • Bring large pot of water to the boil. Add salt then add macaroni. Cook as per package directions. Drain pasta then cool.
  • Mix all the dressing ingredients together in a bowl.
  • Place the pasta in a large bowl and add the onion, celery, pepper and carrots to it. Pour over the dressing and toss everything well together. Taste for seasoning and adjust as needed with salt and pepper.
  • Chill for 20 minutes before serving.


Storage: Store this salad in and airtight container in the fridge. It will last for 3-5 days. Since it's made with noodles, they may soak up a bit of the dressing. You can always make a little extra dressing to stir in right before serving to keep it fresh.
Freezing: While it's not ideal to freeze this type of recipe, there are a few tips and tricks that will make it possible. It is best to separately freeze the dressing and pasta. The mayonnaise in the dressing tends to change consistency and affects the taste of the salad. Give the dressing a stir after it completely thaws, and if it has separated, add a little bit more mayonnaise until it comes back together.


Calories: 389kcal | Carbohydrates: 48g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 421mg | Potassium: 187mg | Fiber: 2g | Sugar: 7g | Vitamin A: 585IU | Vitamin C: 6.9mg | Calcium: 21mg | Iron: 0.8mg