Classic Macaroni Salad

Macaroni salad is a go-to, classic side I look forward to at every summer get-together. It's simple to throw together and, when done right, is a creamy, bright addition to any party, potluck, or picnic spread. Done wrong, though? Bland, soggy, or dry mac salad is SUCH a disappointment. To get perfect mac salad every time, ditch the store-bought and make my guaranteed showstopper recipe instead. Read on for some things to know to make it the best it can be, every time:

How To Make Macaroni Salad

INGREDIENTS

• Pasta: Elbow is classic here—this is mac salad after all. That being said, you can use your favorite short pasta shape if you don’t have elbow.
• Olive Oil: A little bit of olive oil drizzled over the pasta prevents the noodles from sticking together; it’s a step you don’t want to skip!
• Mayo: Mayo is essential here, but you want to be careful with the amount. Add more than what I call for here, and you risk ending up with a goopy mess.
• Lemon Juice: The key to a glossy mac salad? Having a good amount of acid, in the form of lemon juice here, to loosen up the dressing.
• Sugar: A little bit of sugar won’t make this salad sweet, but it will tie all of our flavors together, and add a hint of sweetness that makes mac salad complete.
• Mix-Ins: Every element selected in this salad brings something to the table to make a great composition. The celery brings freshness, tomatoes offer sweet umami explosions, and Kalamata olives give you that brine and fruitiness that makes your mouth water. Don’t skip these!

STEP-BY-STEP INSTRUCTIONS

First, we’ll cook our pasta. Friendly reminder: Pasta should always be cooked to al dente! Follow your box instructions, adding 2 Tbsp. (yes, really) salt to the water. Once the pasta is cooked, drain thoroughly and immediately rinse (this stops the cooking process and separates the noodles). Use a kitchen or paper towel to absorb excess moisture if needed. Then, transfer to a large bowl and drizzle with olive oil to prevent the noodles from sticking together.

Next, we’ll create our dressing by whisking together mayonnaise, lemon juice, and granulated sugar together before seasoning with salt and pepper. Like I said before, the key to the best macaroni salad is to not overdo it with the mayo, and to add lemon juice to loosen things up. Add too much mayo, and you risk a gloopy mess.

Add your prepared tomatoes, celery, carrots, and olives to the bowl with the pasta, then pour the dressing over. Give it a good toss to combine and coat every noodle in the dressing, then serve!

The full list of ingredients and instructions can be found in the recipe below.

Macaroni Salad Variations

Once you master this macaroni salad, you've got plenty of options to shake up this staple side. Make our Hawaiian macaroni salad for another classic side, or check out some of our favorite creamy pasta salads. My favorites? Lobster roll pasta salad and tuna macaroni salad.

Make Ahead

Keep in mind my sacred rule for making any salad ahead: Dress it as close to the serving time as possible. You can prepare this mac salad a day ahead, but keep the dressing and components separate until you’re ready to serve. When ready to eat, just pour the dressing and toss. 🥳

Storage

If you have any leftovers, store them in an airtight container in the fridge where they'll keep for around 4 days.