There’s nothing quite like a big bowl of creamy, old-fashioned macaroni salad to bring back memories of family cookouts and backyard picnics. This classic recipe, just like Grandma used to make, is simple, comforting, and always a crowd-pleaser. With tender pasta, crisp veggies, and a tangy-sweet dressing, it’s the perfect side dish to serve alongside juicy cheesburgers, smoky grilled chicken, or fall-off-the-bone baby back ribs.
Jump to:
🥚 The Ingredients
Made with simple, pantry-friendly ingredients, this classic macaroni salad comes together easily for an unforgettable side dish. Find ingredient notes (including substitutions and variations) below.
👉 Substitutions and Variations
- Pasta – Small elbow macaroni is traditional, but any short pasta will work, including penne, fusilli, farfalle, shells, or large elbow.
- Vegetables – This is where you can have fun. Include whatever veggies you have on hand, or your favorite ones. Including bell peppers, cherry tomatoes, sun-dried tomatoes, artichokes, olives, or more!
- Mayonnaise and mustard – Homemade mayonnaise is wonderful, but quality store-bought is perfectly acceptable. For this salad, we don’t recommend low-fat mayo. Yellow mustard is classic, but Dijon mustard or spicy brown mustard will elevate the flavor even more.
- Protein – You can leave the meat out, if desired. Or, you substitute crispy bacon, pancetta, or even rotisserie chicken for the ham.
See the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip
After boiling the pasta and draining it, rinse it with cool water until it is no longer hot. If you’re not combining it with the dressing immediately, toss it with a little olive oil to keep the pasta from sticking together.
👩🏼🍳 How To Make Classic Macaroni Salad
- Step 1: Boil pasta until tender, drain, and rinse with cool tap water.
- Step 2: Gently place eggs in boiling water. Boil for 10 minutes and then cool in an ice bath.
- Step 3: Peel the eggs and roughly chop them.
- Step 4: Place all of the ingredients in a large bowl, except for the pasta.
- Step 5: Add the cooled pasta.
- Step 6: Stir until completely combined. Chill for at least 1 hour.
🙋🏽♂️ Frequently Asked Questions
You can make it up to 1 day ahead. Letting it chill overnight helps the flavors meld together even better. Just give it a quick stir before serving.
It will keep well for 3–4 days when stored in an airtight container in the refrigerator.
Freezing isn’t recommended because the mayo-based dressing can separate, and the pasta may become mushy once thawed.
🧑🏾🍳 Tips and Tricks for the Best Macaroni Salad
- Cook pasta just right: Boil the macaroni until al dente — slightly firm — so it holds up well once mixed with the dressing. Overcooked pasta can turn mushy.
- Rinse and cool: After draining, rinse the pasta under cold water to stop the cooking process and prevent sticking. Let it cool completely before adding the dressing.
- Dress lightly at first: Start with about two-thirds of the dressing, then add more just before serving if needed. Pasta tends to absorb dressing as it chills.
- Chill for flavor: Refrigerate for at least 1 hour before serving. This gives the flavors time to blend and the salad to firm up.
- Keep it creamy: If the salad seems dry the next day, stir in a spoonful of mayo or a splash of milk to bring back creaminess.
😋 Other Classic Side Dishes
Ready to make a pasta salad that Grandma would be proud of? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Classic Macaroni Salad (Grandma’s Recipe)
Video
Ingredients
- 3 hard-boiled eggs
- 1 lb elbow macaroni small
- 1 cup ham cubed
- 7 oz pimentos drained
- 1 cup mayonnaise
- 2 tablespoon yellow mustard
- 1 cup celery finely chopped
- ½ cup scallions finely chopped
- 3 tablespoon sweet relish
- 1 tablespoon granulated sugar
- 2 teaspoon Kosher salt
- 1 teaspoon black pepper
Instructions
- Bring several cups of water to a boil in a medium saucepan. Gently lower the eggs into the water and boil for exactly 10 minutes. Use a slotted spoon to add the eggs to an ice bath in a large bowl. Once cool enough to handle, peel the eggs and roughly chop them. Set aside.3 hard-boiled eggs
- Meanwhile, boil the pasta according to the package instructions. Drain and rinse with water until cool. If not using immediately, toss with a little olive oil1 lb elbow macaroni
- In a large bowl, mix the ham, pimientos, mayonnaise, mustard, celery, scallions, relish, sugar, salt, and pepper. Gently fold in the eggs and then the pasta. Stir until combined and the pasta is coated with the dressing.1 cup ham, 7 oz pimentos, 1 cup mayonnaise, 2 tablespoon yellow mustard, 1 cup celery, ½ cup scallions, 3 tablespoon sweet relish, 1 tablespoon granulated sugar, 2 teaspoon Kosher salt, 1 teaspoon black pepper
- Chill for at least one hour. Give the salad a good stir before serving.
Leave a Reply