This classic macaroni salad recipe is ultra creamy, tangy, and just the right amount of nostalgic. It’s the kind of side dish that disappears fast at summer barbecues, backyard parties, and potlucks. I’ve spent more time than I’d like to admit fine-tuning this recipe over the years, but now it’s the best macaroni salad ever, and I’m excited to help you make it just as good.

Classic Macaroni Salad Recipe
My friend’s mom used to make this macaroni salad every summer for our annual neighborhood barbecue, and it quickly became legendary. She’d always make a huge batch and it would disappear within minutes. She never measured a thing, just chopped and stirred and somehow made it perfect every time. I remember standing in her kitchen once, watching her toss in the peppers and onions with a hum and a smile, and thinking how easy she made it look. That salad disappeared faster than anything else on the table.
Macaroni salad is one of those deli counter staples that rarely lives up to the hype. However, this recipe is well worth your while. It is so easy, and way better. Creamy, crunchy, and full of flavor, this version proves you don’t need to overthink it to get it right.
So next time you’re headed to a summer BBQ or potluck, volunteer to bring this homemade classic macaroni salad recipe! It’s a crowd-pleaser, every single time. Oh and if you really want to knock their socks off pair it with our smoked brisket and baked beans! My mouth is watering already! Thank me later!
Homemade Macaroni Salad Ingredients
Here’s what you’ll need to make this simple macaroni salad recipe:
- Macaroni pasta: Classic elbow macaroni noodles that give this salad its signature shape and satisfying bite.
- Red onion: Adds a sharp, slightly sweet crunch for balance and flavor.
- Bell peppers: Bright and crisp, they bring color and a mild sweetness.
- Sweetened condensed milk: A creamy, sweet base that makes the dressing uniquely rich.
- Mayonnaise: Adds smoothness and a savory depth to the dressing.
- Granulated sugar: Enhances the sweetness and rounds out the tangy flavors.
- Apple cider vinegar: Brings a touch of acidity to balance the creamy and sweet components.
- Salt and pepper: Essential seasonings to elevate and tie all the flavors together.
- Dijon mustard: Offers a subtle tang and a little zip to the dressing.
The measurements for each ingredient can be found on the recipe card at the end of this post.
Can I Use a Mayonnaise Substitute?
I’ve heard that some folks out there don’t like mayo in their creamy pasta salads. You can partially substitute the mayo, but do not omit it completely. It is what keeps the salad nice and creamy. You can use plain Greek yogurt or sour cream to substitute half of the mayo.

How to Make Macaroni Salad
Let’s break down how to make a simple macaroni salad at home. My girls love making this for our family, if that’s any indication of how easy this recipe is!
- Boil: Heat a pot of water over medium-high heat and add a teaspoon or two of kosher salt.
- Cook: Once the water is boiling, toss in the pasta and cook it past al dente.
- Drain: Drain the pasta immediately. (You can even run some cold water over it to stop the cooking process.)
- Chill: Cool the pasta in the fridge while you finish preparing the veggies and macaroni salad dressing.
- Combine: Mix the veggies, cooled pasta, and dressing together in a large bowl. Cover with plastic wrap and store in the refrigerator for up to 3 hours before serving.
The instructions can be found in more detail in the recipe card at the end of this post!
Additional Add-Ins for Macaroni Salad
For our macaroni salad recipe, we like to keep things super simple with just a few fresh add-ins: red onion, green bell peppers, and red bell peppers. But the beauty of this dish is how flexible it can be. Depending on your taste and what you have on hand, you can mix in extras like peas, cubed ham, pineapple (especially paired with ham for a Hawaiian twist), cubed cheese, hard-boiled eggs, or even tuna (if that’s your thing!). Other great additions include celery, crispy bacon, shredded carrots, red pepper flakes, green onions, dill or sweet pickles, or finely chopped shallots. It’s totally customizable.

How to Keep Macaroni Salad From Drying Out
The key to keeping macaroni salad from drying out is the pasta. If you don’t cook it enough, the pasta won’t grab onto the dressing and will dry out. If you overcook the pasta, it will be completely soggy and gross. Cook the pasta just right, and your macaroni salad will stay perfectly creamy.
How Much Salad for a Crowd?
It’s always hard to gauge how much macaroni salad to make for a big crowd. A good rule of thumb is to go with 1/2 cup per person. That covers the people who go crazy for it and those who don’t have any.
Can Macaroni Salad Be Prepped in Advance?
Yes, I actually think it tastes the best if you make it the day before and let it refrigerate overnight. It can be made up to two days before. Just be sure to give it a good stir before serving.

How Long Can This Salad Sit Out?
Macaroni salad is often served at hot summer BBQs, but you need to be careful about how long it sits out. Bacteria starts to grow quite rapidly between 40 and 140 degrees Fahrenheit. Macaroni salad that has been sitting out at room temperature for more than 2 hours should be thrown away.
How Long Does Macaroni Salad Last?
Macaroni salad will keep up to 5 days in the fridge in an airtight container.
Can Macaroni Salad Be Frozen?
Any salad that contains mayonnaise should not be frozen. Mayonnaise does not freeze and thaw well. It separates and becomes oily.
What to Serve with Macaroni Salad
This macaroni salad recipe goes with just about everything, but we love it with all our favorite summer dishes:
- Carolina Pulled Pork
- Favorite BBQ Grilled Chicken
- Brazilian Smoked Tri Tip
- Perfect Smoked Beef Brisket Recipe
Then, of course, you’ll want to serve it alongside our grilled corn on the cob and best baked beans with a heaping bowl of homemade berries and cream ice cream for dessert!

Tips for the Best Macaroni Salad
Be sure to generously salt the water you’ll be cooking the macaroni in. The pasta itself needs to have some flavor, otherwise your macaroni salad may taste a little bland.
For the creamiest pasta salad, we recommend using full-fat mayo in this recipe. A lower fat version may be substituted if desired, though.
Feel free to play around with the macaroni salad dressing ingredients to suit your own preferences. We like a sweet-yet-tangy dressing, but add more or less sugar to your liking.
More PASTA SALAD RECIPES:
- The BEST Potato Salad Recipe
- Easy Southern English Pea Pasta Salad
- Easy Italian Pasta Salad
- Greek Pasta Salad
- Southwest Pasta Salad
- Tortellini Pasta Salad
- Mexican Corn Pasta Salad
- Bacon Chicken Ranch Pasta Salad
- Lemon Orzo Salad
- ALL OF OUR PASTA SALAD RECIPES!
Watch How This Macaroni Salad is Made:
How to Make Macaroni Salad
Description
Ingredients
- 12 ounces Macaroni Pasta
- ½ Can Sweetened Condensed Milk
- 1 Cups Mayonnaise
- ¼ Cup Granulated Sugar
- ¼ Cup Apple Cider Vinegar
- ½ teaspoon Salt
- ¼ teaspoon Freshly Ground Pepper
- 1 ½ Tablespoons Dijon Mustard, (or yellow mustard)
- ¼ Red Onion, minced
- ½ Green Bell Pepper, minced
- ½ Red Bell Pepper, minced
Instructions
- Heat a pot of water over medium high heat with a teaspoon or two of kosher salt.
- Once boiling, add the pasta and cook PAST al dente. See blog post above for tips.12 ounces Macaroni Pasta
- Drain and completely cool the pasta in the fridge.
- In a bowl, whisk together the dressing ingredients, do not scrape the sweetened condensed milk out, just dump it.½ Can Sweetened Condensed Milk, 1 Cups Mayonnaise, ¼ Cup Granulated Sugar, ¼ Cup Apple Cider Vinegar, ½ teaspoon Salt, ¼ teaspoon Freshly Ground Pepper, 1 ½ Tablespoons Dijon Mustard
- In a large bowl, mix together the veggies and dressing. Add the cooled pasta and toss to coat.¼ Red Onion, ½ Green Bell Pepper, ½ Red Bell Pepper
- Set in the fridge for up to 3 hours, covered with plastic wrap. Stir before serving and adding additional seasoning if needed.
Notes
Nutrition

lowandslow
Pass on this one,but if one likes a macaroni salad for desert this is it.
You crazy
Condensed milk and sugar?? Are you crazy? This is salad, not pudding
Sweet Basil
Don’t knock it ’til you try it!
Kathryn
The key to pasta salad not drying out is coating the pasta with an oil after it’s been cooked and drained because that will create a water repellent layer so the pasta won’t absorb any liquid like the dressing for example or mayonnaise that is what will make a salad dry out because the pasta is absorbing all the dressing and then it makes the pasta expand and get mushy and more likely to break apart which it’s not going to look as nice for presentation on the plate or in the bowl when there’s all broken bits of pasta or macaroni.
Sweet Basil
Thanks for the feedback Kathryn!
Robinn
I just found this recipe and it does sound good!! Just wondering if anybody has tried Miracle Whip instead of Mayo. Would it make any difference? Thank You
Sweet Basil
Thanks Robinn! I have not tried Miracle Whip, but if you like Miracle Whip, I think it would be delicious! Maybe some of our readers have tried it…
Laura
The best!!! My go to recipe for any gathering!!
Sweet Basil
Yesssssss! Thanks, Laura!
Kathy Fish
This is not your regular macaroni salad. It is delicious. Loved it!
Sweet Basil
Yay! Thank you so much Kathy!
Cynthia
Could I warm it up??? It’s delicious tasty and healthy..thank you
Sweet Basil
Hi Cynthia! I wouldn’t recommend it. When mayonnaise gets warm, it separates and would not be very good.
Todd
Is the 12 oz of macaroni dry or cooked?
Todd
Is that 12 oz of cooked or uncooked macaroni?
Sweet Basil
Uncooked
Cathy
Made this a week ago – followed the recipe to a “T”. At first taste, I thought it was too sweet. The next day, after the flavors had an opportunity to blend together, I was blown away by its deliciousness! Making it again today!
Sweet Basil
Hi Cathy! Thank you so much for the feedback! I actually love it the second day more too. There’s something about all those flavors melding together over a few hours that takes it over the top!
Patrica McShane
My family absolutely loved this! Followed the instructions exactly and it was perfect!! Family favorite now!!
Sweet Basil
Thank you so much!!
Hilary
Looks so yummy!! What brand are those noodles? They look so long and yummy.
Sweet Basil
Hi Hilary! I don’t have a clue to be honest! I like DaVinci brand when I can find it, but Kroger brand does the job too!
Lynette M Rasmussen
I like macaroni salad so I was excited to try this recipe. The dressing has a strong taste and over powered the pasta and other ingredients. If I make it again, I will use less dressing. I felt like the pasta was swimming in dressing.
Sweet Basil
Hi Lynette! The pasta to dressing ratio is crucial! The pasta definitely shouldn’t be swimming in dressing! I’m sorry this didn’t turn out as expected. You can definitely alter it to your liking next time.
Stephanie
I do not know how to cook. I am a beginner. This recipe is the best macaroni salad I’ve ever had! I didn’t use all the dressing, I mixed it in to my taste. I’m so grateful you put this recipe on here! My family is going to love it! I add more red onion, celery, egg only because that’s how I remember it being made as a kid!
Sweet Basil
Thank you so much Stephanie! So glad you enjoyed it!
Keith L. Alston
After comparing recipes, I am very eager to try this. Never thought about using sweetened condensed milk. Well, we’re going to try it today. I was looking for a change of pace to go with glazed ribs. This might be another go to option. Thanks
Sweet Basil
Hey Keith! How was it? Sounds like a delicious meal!
Melanie Bugg
So how was it. I’m questioning the whole sweetened condensed milk thing myself, but so intrigued by it that I’m going to try it.
Terry
So did you like the condensed milk in the recipe? I’ve never used it before so not quite sure…
Thanks!!
Dori
Wow!! Thank you for posting this recipe. At first, I was nervous about the sweetened condensed milk but honestly once chilled the flavors all blend wonderfully together! I did, however, substitute regular sugar for Monkfruit sweetener (1:1 ratio) as it does not spike your insulin. Could not tell a difference at all. In fact, I made this for a graduation party I was hosting and everyone LOVED it! Alot of my friends asked for the recipe too. Oh, the best part…all the kiddos loved it too! Thanks again for this yummy recipe ❤
Sweet Basil
People are always worried about the sweetened condensed milk, but it is exactly what macaroni salad needs!! So glad you enjoyed it! And we love monkfruit sweetener! What a great idea! Thank you for taking time to leave us a comment!
Shweta Sharma
Delicious recipe.. Thanks for sharing.
Sweet Basil
Thank you so much!
Carol Lupiani
I’m a 76 year old grandmother who has been cooking for a half century. My secret ingredient for keeping macaroni salad moist without adding extra mayo is finely chopped zucchini. You won’t even know it’s in there. Cut a zucchini in half and chop in a food processor or by hand very fine.
Sweet Basil
I love that idea! Thanks for the tip!
Kathryn
Zucchini will make the salad bitter though because zucchini is bitter.