Classic American Macaroni Salad: A Timeless Picnic Favorite

This creamy, tangy macaroni salad has been a staple of American gatherings since the early 1900s. What began as a simple combination of macaroni and mayonnaise has evolved into a versatile side dish that perfectly complements any outdoor feast or family gathering. This recipe strikes the perfect balance between creamy dressing and crisp vegetables, delivering that nostalgic taste that generations have loved.

Ingredients

For the Pasta Base:

  • 450g (1 pound) elbow macaroni
  • 60g (¼ cup) celery, finely diced
  • 60g (¼ cup) red onion, finely diced
  • 75g (½ cup) red bell pepper, diced
  • 75g (½ cup) frozen peas (optional)
  • 225g (1 cup) sharp cheddar cheese, cubed (optional)

For the Creamy Dressing:

  • 240ml (1 cup) mayonnaise
  • 60ml (¼ cup) distilled vinegar
  • 45g (3 tablespoons) granulated sugar
  • 15g (1 tablespoon) Dijon mustard
  • 30g (2 tablespoons) sweet pickle relish
  • 5g (1 teaspoon) salt
  • 2.5g (½ teaspoon) black pepper

Step-by-Step Instructions

  1. Prepare the Pasta:
  • Bring large pot of water to boil
  • Add 1 tablespoon salt
  • Cook macaroni until al dente (8-10 minutes)
  • Drain thoroughly
  • Rinse under cold water
  • Let drain completely
  1. Make the Dressing:
  • Combine mayonnaise and vinegar
  • Whisk in sugar until dissolved
  • Add mustard and relish
  • Season with salt and pepper
  • Whisk until smooth
  1. Prepare Vegetables:
  • Dice celery uniformly
  • Finely chop red onion
  • Cut bell pepper into small cubes
  • Thaw peas if using
  1. Assembly:
  • Place cooled pasta in large bowl
  • Add prepared vegetables
  • Pour half the dressing
  • Toss gently
  • Add remaining dressing
  • Fold in cheese if using
  1. Final Steps:
  • Cover tightly
  • Refrigerate minimum 1 hour
  • Stir before serving
  • Adjust seasoning

Timing and Nutrition

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Chill Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Servings: 8-10 portions

Per Serving (1 cup):

  • Calories: 320
  • Protein: 8g
  • Fat: 18g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Sodium: 380mg

Pro Tips and Tricks

  • Cook pasta 1 minute less than package directions
  • Reserve some dressing for refreshing before serving
  • Dice vegetables uniformly for consistent texture
  • Chill bowl before mixing for better consistency
  • Add dressing while pasta is slightly warm for better absorption

Variations and Substitutions

  • Pasta Options: Small shells, ditalini, or rotini
  • Lighter Version: Use light mayonnaise and Greek yogurt
  • Protein Add-ins: Diced ham, tuna, or chicken
  • Additional Vegetables: Carrots, cucumber, or corn
  • Herb Additions: Fresh dill, parsley, or chives

Common FAQs

Q: Why is my macaroni salad dry?
A: Pasta absorbs dressing over time; reserve some dressing to refresh before serving.

Q: Can I make this ahead?
A: Yes, up to 24 hours in advance; refresh with reserved dressing.

Q: How long does it last?
A: 3-4 days when properly refrigerated.

Q: Why rinse the pasta?
A: Stops cooking process and prevents clumping.

Storage and Make-Ahead Tips

  • Store in airtight container
  • Keep refrigerated at 40°F (4°C) or below
  • Can be made 24 hours in advance
  • Reserve some dressing for refreshing
  • Stir well before serving
  • Do not freeze

For best results, let salad sit at room temperature for 15 minutes before serving to allow flavors to develop fully.