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Large white bowl filled with macaroni salad, elbow macaroni noodles, green bell pepper, hard boiled egg, and red onion all tossed in a creamy dressing.
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5 from 3 votes

Classic Macaroni Salad

Macaroni Salad. The ultimate in summer eating! This classic macaroni salad is the perfect side dish to any picnic or BBQ. Coated with a creamy dressing, loaded with fresh crisp veggies, this simple, easy to make recipe is sure to be a winner! 
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Side Dish
Cuisine: American
Servings: 8 cups
Calories: 149kcal
Author: Serene


  • 8 ounces elbow macaroni noodles
  • 1/4 cup red onion diced
  • 3 stalks celery diced
  • 1 bell pepper diced
  • 3 hardboiled eggs chopped

Macaroni Salad Dressing


  • Bring a medium to large size pot of water to a boil. There should be enough water that when the noodles are added they will be completely submerged in the water. Once the water is boiling add 1 and 1/2 teaspoon of salt. Stir together, then add the macaroni noodles.
  • Cook for about 5 minutes or until the noodles are just past al dente. Don't overcook, they will get mushy.
  • Pour the noodles into a strainer to get rid of the water, and rinse the noodles with some cold water to stop the cooking. Pat dry with paper towels.
  • Add the cooked macaroni noodles to a large bowl.
  • Prepare the dressing in a small bowl by combining all of the ingredients, stir together until mixed and creamy.
  • Add the diced add ins to the cooked macaroni in the large bowl. Drizzle the dressing over. Stir until combined. 
  • Cover and place in the refrigerator and allow to chill for at least 30 minutes prior to serving.


  • Can be kept in a sealed container in the refrigerator for 4-5 days. As the salad keeps, it will soak up the dressing.
  • If you make this ahead of time, you may need to prepare additional dressing to re-coat the pasta with prior to serving.  


Serving: 1 | Calories: 149kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Sodium: 386mg