Creamy Classic Macaroni Salad Recipe | Perfect for Picnics
Why You’ll Like It?
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Perfect Balance of Flavours – Creamy, tangy, slightly sweet, and savoury — every bite is well-balanced and satisfying.
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Quick and Easy to Make – Simple ingredients and minimal prep make it an ideal last-minute dish.
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Make-Ahead Friendly – Tastes even better the next day, making it perfect for prepping in advance.
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Great for Gatherings – A hit at picnics, barbecues, potlucks, and holidays — it feeds a crowd with ease.
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1 cup mayonnaise
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1 tbsp yellow mustard
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1 tbsp apple cider vinegar
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1–2 tsp sugar (to taste)
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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
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Large pot (for boiling pasta)
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Strainer/colander
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Large mixing bowl
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Small bowl (for dressing)
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Cutting board & knife
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Spoon or spatula
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Measuring cups and spoons
Ingredients
For the Salad:
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2 cups elbow macaroni (uncooked)
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1 cup diced celery
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¾ cup diced red bell pepper
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½ cup shredded carrot
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½ cup chopped red onion
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½ cup chopped pickles or relish (optional)
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2–3 hard-boiled eggs, chopped (optional)
For the Dressing:
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How to Make It
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Cook the Pasta
Boil macaroni in salted water until al dente. Drain and rinse with cold water to cool. -
Prepare the Veggies
Chop celery, bell pepper, onion, carrot, and optional pickles/eggs. -
Mix the Dressing
Whisk together mayo, mustard, vinegar, sugar, salt, and pepper in a small bowl. -
Combine Everything
Add pasta and veggies to a large bowl. Pour dressing over and mix well until evenly coated. -
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 to 4–5 days.Reheating:
Macaroni salad is best served cold. If it becomes too thick after refrigeration, stir in a little milk or extra mayo to loosen before serving. -
