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Classic Macaroni Salad

Love the classics! This simple macaroni salad is loaded with delicious flavors and textures. Make a batch soon and tastes for yourself the deliciousness. Enjoy!

Prep Time 15 minutes
Cook Time 11 minutes
chilling 2 hours
Total Time 26 minutes
Servings 4 servings
Author Pam Beth


  • 2 cups cooked elbow macaroni - 1 cup uncooked
  • 1/2 cup diced celery
  • 1 - 2 scallions/green onions thinly sliced, use less or more to taste
  • 2 tsp granulated sugar, use no calorie sweetener but, I have not tried that as of yet. to taste
  • 2 tsp white vinegar or, apple cider works too
  • 1/2 tsp coarse sea or kosher salt
  • 1 tsp prepared yellow mustard
  • 1 cup mayo, regular or reduced fat, not fat free start with 1/2 cup
  • 1/4 tsp ground pepper, white or black I used white for this recipe

Optional additional ingredients

  • chopped parsley or dill
  • chopped hard boiled egg
  • 1/2 cup slightly thawed frozen peas


  1. Prepare macaroni as per package. When cooked, drain and pour cold water over pasta for a few seconds. Drain again. Pour cooked pasta in a large mixing bowl, break up any clumps if needed. Set aside. Pour mayo into the bowl or cup and mix or whisk until creamy. Now, add in the rest of the ingredients. Use a whisk to completely combine until you have a creamy dressing. Taste for sweetness, salt, or if you need to add more vinegar or the cold water for preparation. When dressing is combined, pour over cooked pasta and gently mix with a large spoon. Completely coat all the pasta. Taste again for seasoning. Cover bowl and place in fridge for an hour. Macaroni salad can be stored sealed in container up to 2 days in fridge. Enjoy!