Best Macaroni Salad is a classic summer pasta salad loaded with noodles, egg, dill pickle relish, and a flavorful dressing! It’s always a crowd fave!
What Can I Serve With Macaroni Salad?
Macaroni salad is a great side dish with any meat that you like. It’s great with grilled meats in the summer! We really enjoy having this salad along with chicken dishes like Baked Chicken Thighs, Lemon Pepper Chicken, Easy Baked BBQ Chicken, or Juicy Baked Chicken Drumsticks!
What are the Ingredients of Macaroni Salad?
My version of macaroni salad is what I like to think of as an “updated” version of a classic. My macaroni salad is very flavorful and much more savory than sweet because that is what we prefer. I like to use mayonnaise along with dijon mustard, DILL PICKLE relish instead of sweet relish, salt, pepper, garlic powder, and paprika. These flavors have been tried and tested and are the absolute best, everyone loves them! I also add a good amount of hard boiled egg, bell pepper for extra color and crunch, and green onion instead of the traditional white onion. The green onions lend a much more mild onion flavor so they don’t overpower the whole salad.
How to Make Macaroni Salad:
- Start with boiling your dry macaroni noodles according to package directions. After your noodles are cooked you will drain them as usual. The most important step is to run the macaroni noodles under cold water after draining. I usually kind of toss the macaroni around with a spoon in my strainer until they are all nice and cold. This keeps the noodles from continuing to cook and becoming mushy.
- While my macaroni is cooking I add a second small pot to the stove and allow the eggs to come to a boil. When they are done, I simply add them to a bowl of ice water until they have cooled, at least ten minutes, then peel.
- As you can see, making macaroni salad is sort of an “assembly line” but it is super easy and quick, really! While the eggs and noodles cook, I can chop up by green onion and bell pepper. Then, once the macaroni is cooled and in my large mixing bowl and I have peeled and chopped my eggs, I am ready to mix everything up!
Mistakes to Avoid When Making Pasta Salad:
- Make sure that your noodles are COLD before you add your dressing. Run them under cold water for several minutes. If you add the mayo dressing when the noodles are hot, the dressing will be greasy.
- Don’t overcook your pasta. Make sure to cook according to package directions. If you cook the noodles too long, they will fall apart when you mix.
- Don’t cook the vegetables, they add a nice crunch and layer of texture that you want in your macaroni salad.
- Make sure you don’t make this too far in advance. I feel like this pasta salad is best eaten within three days. You can always add more mayo if you feel like it has gotten dry after sitting in the fridge, and of course more seasoning to taste.
How Long Is Pasta Salad With Mayo Good For?
Macaroni salad once prepared can be properly stored in an airtight container in the refrigerator for up to 3 days. Make sure you stir it before serving! If your pasta salad has sat out at a potluck for more than 2 hours, I would suggest tossing it out for safety.
Enjoy!
~Nichole
Macaroni Salad
Ingredients
- 3 Cups Uncooked Macaroni
- 1 Red Bell Pepper, Chopped
- 4 Green Onions, Chopped
- 5 Boiled Eggs, Chopped
- 1/4 Cup Dill Pickle Relish
- 1 Cup Mayonnaise
- 1 Tablespoon Dijon Mustard
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Paprika
Instructions
- Cook macaroni according to package directions. Drain and rinse the macaroni under cold water in a colander.
- Add the drained and cooled macaroni to a large serving bowl with a tight fitting lid.
- Add the chopped red bell pepper, green onion, boiled eggs, and dill relish to the macaroni.
- Next, in a small bowl add the mayonnaise, dijon mustard, salt, pepper, and garlic powder. Stir well to combine. Then pour the dressing over the salad and mix well.
- Chill for at least one hour before serving.
Notes
Best macaroni salad and so easy to make!