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Classic Creamy Macaroni Salad

Tender elbow macaroni tossed in a creamy, tangy-sweet dressing with crunchy celery, bell pepper, and red onion — the ultimate make-ahead side for cookouts and potlucks.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

For the salad
  • 1 lb elbow macaroni
  • 2 celery stalks finely diced
  • 1/2 red bell pepper finely diced
  • 1/3 cup red onion finely diced
  • 1 carrot grated
For the dressing
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 2 tbsp apple cider vinegar
  • 2 tbsp dill pickle relish plus 1 tbsp of the juice
  • 1 tbsp granulated sugar
  • 1 tsp salt plus more for the pasta water
  • 1/2 tsp black pepper
  • 1/2 tsp paprika

Method
 

  1. Bring a large pot of generously salted water to a boil. Add the macaroni and cook 1–2 minutes past the package's al dente time, about 10 minutes total, so it stays tender once chilled. Drain and rinse under cold water until completely cool, then let it drip dry.
  2. While the pasta cooks, whisk together the mayonnaise, mustard, apple cider vinegar, pickle relish and juice, sugar, salt, pepper, and paprika in a large bowl until smooth.
  3. Add the drained macaroni, celery, bell pepper, red onion, and carrot to the bowl. Fold everything together until the pasta is evenly coated.
  4. Cover and refrigerate for at least 1 hour (or overnight) to let the flavors meld. Before serving, stir well and taste — add a splash of milk or a spoonful of mayo if it looks dry, and adjust salt as needed.