Easy Macaroni Salad Classic (Printable Version)
Cool, creamy macaroni with crisp veggies and tangy homemade dressing—a crowd-pleaser at any summer table.
# Everything You’ll Need:
→ Salad Base
01 -
350 grams elbow macaroni, uncooked
02 -
3 large hard-boiled eggs, peeled and finely chopped
03 -
3 medium pickles, diced (sweet or dill)
04 -
2 celery stalks, finely chopped
05 -
1/2 medium red onion, finely diced
→ Dressing
06 -
250 millilitres mayonnaise
07 -
1 teaspoon celery salt
08 -
2 teaspoons Dijon mustard
09 -
2 teaspoons white sugar
10 -
1 tablespoon white vinegar
11 -
1/2 teaspoon ground black pepper
→ Optional Add-ins
12 -
100 grams frozen peas, thawed
13 -
100 grams diced ham
14 -
50 grams cheddar cheese, cubed
15 -
2 tablespoons chopped fresh dill
16 -
1/2 bell pepper, chopped
17 -
6 grape tomatoes, halved
# Steps to Cook:
01 -
Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente according to package directions. Simultaneously, hard-boil the eggs. Once cooked, drain the pasta and rinse under cold water. Peel and finely chop the eggs.
02 -
Dice the pickles, finely chop the celery and red onion. Prepare any optional add-ins such as peas or bell pepper if using.
03 -
In a small bowl, whisk together mayonnaise, celery salt, Dijon mustard, white sugar, white vinegar, and black pepper until fully combined.
04 -
In a large bowl, add the cooked macaroni, chopped eggs, diced pickles, celery, red onion, and any desired optional add-ins. Pour the dressing over the salad ingredients.
05 -
Gently toss the salad until everything is evenly coated in the dressing. Refrigerate for at least 30 minutes before serving, or serve immediately if preferred.
# Extra Suggestions:
01 -
For best flavour, allow the salad to chill in the refrigerator for an hour to help the ingredients meld.
02 -
This salad can be made a day ahead; store in an airtight container and stir before serving.
03 -
Omit eggs for an egg-free version or replace half the mayonnaise with Greek yogurt for a lighter dressing.