Creamy Classic Macaroni Salad Recipe | Perfect for Picnics

Why You’ll Like It?

1. Perfect Balance of Flavours– Creamy, tangy, slightly sweet, and savoury — every bite is well-balanced and satisfying.

2. Quick and Easy to Make– Simple ingredients and minimal prep make it an ideal last-minute dish.

3. Make-Ahead Friendly– Tastes even better the next day, making it perfect for prepping in advance.

4. Great for Gatherings– A hit at picnics, barbecues, potlucks, and holidays — it feeds a crowd with ease.

   • 1 cup mayonnaise

   • 1 tbsp yellow mustard

   • 1 tbsp apple cider vinegar

   • 1–2 tsp sugar (to taste)

   • Salt and pepper, to taste

     Customisable– Easily adapt it to include your favourite mix-ins like shredded chicken, bacon, boiled eggs, or different veggies.

     Tools Needed

     • Large pot (for boiling pasta)

     • Strainer/colander

     • Large mixing bowl

     • Small bowl (for dressing)

     • Cutting board & knife

     • Spoon or spatula

     • Measuring cups and spoons

      Ingredients

     

     For the Salad:

     • 2 cups elbow macaroni (uncooked)

     • 1 cup diced celery

     • ¾ cup diced red bell pepper

     • ½ cup shredded carrot

     • ½ cup chopped red onion

     • ½ cup chopped pickles or relish (optional)

     • 2–3 hard-boiled eggs, chopped (optional)

     For the Dressing:

5. How to Make It

   1. Cook the Pasta
      Boil macaroni in salted water until al dente. Drain and rinse with cold water to cool.

   2. Prepare the Veggies
      Chop celery, bell pepper, onion, carrot, and optional pickles/eggs.

   3. Mix the Dressing
      Whisk together mayo, mustard, vinegar, sugar, salt, and pepper in a small bowl.

   4. Combine Everything
      Add pasta and veggies to a large bowl. Pour dressing over and mix well until evenly coated.

   5. Chill Before Serving
      Refrigerate for at least 1 hour before serving for best flavour and texture.

    Storage & Reheating Instructions

   Storage:
   Store in an airtight container in the fridge for up to4–5 days.

   Reheating:
   Macaroni salad is best servedcold. If it becomes too thick after refrigeration, stir in a little milk or extra mayo to loosen before serving.