Macaroni Salad for Summer Cookouts
A classic American macaroni salad with tender pasta, crisp vegetables, and a creamy, tangy dressing that holds up beautifully on the picnic table. This version balances sweetness, acidity, and crunch—exactly what you want alongside burgers, hot dogs, and barbecue.
Macaroni salad became a cookout staple because it’s inexpensive, easy to scale, and tastes even better after a chill in the fridge. The key is seasoning the pasta while it’s still warm, then letting the dressing mingle with the mix-ins so every bite is flavorful. Once you learn the core method, you can confidently customize it with your family’s favorite add-ins.
Total Time
1 hr 30 min
Prep Time
20 min
Cook Time
10 min
Servings
10
Ingredients
Pasta
- •1 lb elbow macaroni
- •1 1/2 tbsp kosher salt (for the pasta water), plus more to taste
Vegetables & add-ins
- •1 cup finely diced celery (about 2–3 ribs)
- •3/4 cup finely diced red bell pepper
- •1/2 cup finely diced red onion
- •1/2 cup dill pickles, finely chopped (or 1/3 cup sweet pickle relish)
- •3 hard-boiled eggs, peeled and chopped
- •2 tbsp chopped fresh parsley (optional)
Creamy dressing
- •1 cup mayonnaise
- •2 tbsp apple cider vinegar
- •1 tbsp yellow mustard
- •1 1/2 tbsp granulated sugar
- •1/2 tsp celery seed
- •1/2 tsp freshly ground black pepper
- •1/4 tsp smoked paprika (optional, for subtle depth)
- •2–4 tbsp milk, as needed to loosen dressing
Instructions
- 1
Cook the macaroni in a large pot of well-salted boiling water until just tender (al dente), 7–9 minutes or according to package directions. Drain well.
- 2
Rinse the macaroni briefly under cool water to stop the cooking, then drain thoroughly. (Tip: excess water will thin the dressing—shake the colander well.)
- 3
In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, celery seed, black pepper, and smoked paprika (if using). Whisk in 2 tablespoons milk to start; add more only if you want a looser, creamier texture.
- 4
Add the drained macaroni to the bowl and toss while it’s still slightly warm so it absorbs flavor. Fold in celery, bell pepper, red onion, pickles (or relish), and chopped eggs.
- 5
Taste and adjust: add a pinch more salt for brightness, a splash more vinegar for tang, or a touch more sugar if you prefer a more traditional sweet-style salad.
- 6
Cover and refrigerate at least 1 hour (2–4 hours is ideal) to let the flavors meld. Stir before serving; if it looks dry after chilling, loosen with 1–2 tablespoons milk or a spoonful of mayonnaise.
- 7
Serve chilled, garnished with parsley if desired. Keep cold at cookouts: set the bowl over a tray of ice and don’t leave out longer than 2 hours (1 hour if it’s very hot).
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.