Macaroni Salad
62 Comments
Posted: 08/05/23
This post may contain affiliate links. Please read our disclosure policy.
A classic Macaroni Salad that is a hit for potlucks, parties and BBQs with both kids and adults. It’s quick, easy and delicious recipe which makes it the perfect side dish. We love using elbow macaroni but you can really use any type you want to mix it up.
This Macaroni Salad comes straight for my husband’s family’s recipe box! Particularly his Mom’s, so I knew it was going to be a tried and true recipe that has been tested over and over.
This simple and basic Macaroni salad has pasta, shredded cheese, ham and peas that’s covered in a mayonnaise sauce.
It’s a staple at all of our gatherings and a great recipe for a potluck or backyard summer party.
Contents
show
Why You’ll Love Macaroni Salad!
- You can prep it ahead of time saving on the rush when you are hosting a party!
- It’s a full summer dinner with pasta and protein. Perfect for a hot summer day.
- It’s so flexible. There’s so many great add-ins so you can change it up each time you make it to keep it fresh.
Ingredients for Macaroni Salad
- Pasta – I used an elbow macaroni, but any will be fine just prepare according to directions and cook until al dente.
- Seasonings – This salad is seasoned with celery, onion and seasoning salt.
- Dressing – We use mayonnaise and yellow mustard for the dressing. If you prefer it a bit sweeter you can also use Miracle Whip. If you are looking for it to be lighter you can substitute half the mayonnaise with Greek yogurt, just be aware it will have a slight tang to it.
- Cheese – I used a shredded cheddar cheese, but you can use whatever cheese you would like.
- Ham – To make it quick and easy I grabbed a bag of pre-diced ham, but you could leftover ham also if you have it.
- Peas – A bag of frozen peas make this quick and easy. Simply run the frozen peas under warm water to thaw them then add to salad.
How To Make Macaroni Salad
- Boil macaroni according to directions. Drain, rinse with cold water and set aside.
- Mix together celery salt, onion salt, Mayonnaise, mustard and seasoning salt in large bowl.
- Add noodles, cheddar cheese, peas and ham. Mix well. Chill until serving.
More Great Ad-Ins!
- Diced onion
- Diced celery
- Cubed cheese (instead of shredded)
- Diced red pepper
- Shredded carrots
- Pickles
- Pickle juice
- Crumbled bacon bits
- Diced hard boiled eggs
How Long Can Macaroni Salad Sit Out?
This is a bit of a tricky question. Macaroni salad can sit out for up to 2 hours at room temperature, but there are factors that play into this. If it is sitting in the sun at an outdoor function it can spoil much faster.
Try to keep it in the shade when you are serving otherwise put a large bowl under the bowl with the salad in it and then put ice in that bowl to keep it cold longer.
How to Store Leftovers
You can safely store this macaroni salad in the fridge for up to 5 days. Store in an airtight container to maximize freshness.
How can I reduce the sodium in Macaroni Salad?
To lower the sodium content in this pasta salad you can skip the seasoning salt. You can also sub out the onion salt for onion powder, but only use 1/4 tsp or just skip it all together and add in fresh diced purple onions!
Another easy way to reduce the sodium is to skip the celery salt and dice fresh celery and add that to the salad instead.
Can I substitute the mayo in this recipe for Macaroni Salad?
Yes! We recommended using half mayo and half non-fat Greek yogurt if you are trying to not use as much mayo. The flavor will change a bit but we think it’s still delicious!
Do you put egg in macaroni salad?
Adding hard boiled eggs to this quick and cold pasta salad is a great addition! Simply chop it up and gently fold it into the salad. We recommend 2-4 hardboiled eggs in this salad depending on how many you prefer.
Should you rinse macaroni when making macaroni salad?
Yes, rinsing it in cold water cool the macaroni down plus it will help stop the cooking progress, so your pasta doesn’t become overcooked and mushy. Another great thing is it takes some of the starch off the pasta which prevents it from sticking together or clumping.
How do I keep macaroni from absorbing mayonnaise?
After the macaroni is done cooking run it under cold water to cool it off. Then place it in the refrigerator to cool it down completely. After it’s cooled the mix your dressing and macaroni together. A cooled macaroni will absorb the mayonnaise slower.
Pro Tips!
- Elbow macaroni can be swapped out for any short pasta like shells, wagon wheels etc.
- Dice your add ins in a uniform shape about the size of your pasta.
- Remember to rinse the pasta to stop the cooking process and it prevents mushy, sticky pasta.
More Salad Recipes For A Crowd!
- Taco Salad
- Best Ever Potato Salad
- Bacon Ranch Pasta Salad
- Bacon Ranch Potato Salad
- Italian Pasta Salad
Serving Suggestions
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Macaroni Salad
Quick and easy pasta salad that is always a hit at parties, potlucks and BBQs. Tons of flavor from the pasta, peas, ham, cheese and seasonings!
Ingredients
- 16 ounces elbow macaroni
- ½ teaspoon celery salt
- 1 teaspoon onion salt
- 2 cups mayonnaise
- ¾ teaspoon prepared yellow mustard
- ¼ teaspoon seasoning salt
- 8 ounces shredded cheddar cheese
- 16 ounces frozen peas rinsed with warm water
- 1 cup diced ham
Instructions
- Boil elbow macaroni according to directions. Drain, rinse with cold water and set aside.
- In a large mixing bowl mix together celery salt, onion salt, mayonnaise, mustard, seasoning salt in large bowl.
- Add noodles, cheddar cheese, peas and ham. Mix well.
- Chill until serving, at least 1 hour.
Tips
- Macaroni salad can sit out for up to 2 hours at room temperature, but there are factors that play into this. If it is sitting in the sun at an outdoor function it can spoil much faster. Try to keep it in the shade when you are serving otherwise put a large bowl under the bowl with the macaroni salad in it and then put ice in that bowl to keep it cold longer.
- You can safely store this macaroni salad in the fridge for up to 5 days. Store in an airtight container to maximize freshness.
- To lower the sodium content in this pasta salad you can skip the seasoning salt. You can also sub out the onion salt for onion powder, but only use 1/4 tsp or just skip it all together and add in fresh diced purple onions! Another easy way to reduce the sodium is to skip the celery salt and dice fresh celery and add that to the salad instead.
- If you would like to use something other than mayonnaise we recommended using half mayo and half non-fat Greek yogurt if you are trying to not use as much mayo. The flavor will change a bit but we think it’s still delicious!
- Diced onion
- Diced celery
- Cubed cheese (instead of shredded)
- Diced red pepper
- Shredded carrots
- Pickles
- Pickle juice
- Crumbled bacon bits
- Diced hard boiled eggs
Video
Nutrition Information
Calories: 512kcal (26%), Carbohydrates: 35g (12%), Protein: 13g (26%), Fat: 35g (54%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 17g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 40mg (13%), Sodium: 831mg (36%), Potassium: 199mg (6%), Fiber: 3g (13%), Sugar: 4g (4%), Vitamin A: 503IU (10%), Vitamin C: 15mg (18%), Calcium: 154mg (15%), Iron: 1mg (6%)
Angela says
I took a lot of leeway with this recipe to make it out of what I had on hand. I really thought I had some sort of peas but was horrified when I found had neither frozen nor canned! So I opted for a can of carrots and a can of green beans. I didn’t have any of the salts suggested so I just used garlic salt in place of all the others. I used a yellow mustard that already had dill in it. I did add a fresh red pepper and 3 hard boiled eggs. I did the cubed cheese. I added dried minced onion. I also cut up about 7 really thick bread and butter pickle chips. I could taste each ingredient by itself and together I was so happy it all melded wonderfully. This recipe was a great idea starter for me. My husband loved it and asked me to make it again. I will definitely play with it with what I have on hand in the future.
Elaine says
Delicious! Tasted almost like the one my mom used to make!
Michelle R says
I see you mention using Miracle Whip in one comment and Kraft Olive Oil Mayonnaise in another. Do you have a preference?
Julie Evink says
I prefer Mayonnaise. The Miracle Whip gives it a sweeter taste.
Michelle R says
I have made this twice now and with a 16 oz. box of macaroni noodles by the second day it is kind of dry. Do you have to add anything to the leftovers to moisten it up?
Julie Evink says
Just add some more mayo!
Catherine says
☆Cut some of the mayonnaise
w sour cream and a Tbs of milk. This will help tame your mayonnaise from becoming unruly within its 1st hour of arriving. It creates a creamy consistency that won’t interfere with your recipe or change the desired tastes we so look forward to. Been using this hack 35+ yrs and is always a hit at gatherings. Hope you find this helpful.
Denise says
Great
Julie Evink says
Glad you enjoyed it Denise!
Food Connoisseur says
This is just last Caribbean pasta salad. Specifically Haitian. Is you mother in-law from there by any chance ?
Michelle Sperr says
Interesting question! My mother in law isn’t from Haiti! Hope you enjoyed the recipe!
Paola says
Absolutely delicious!! I’m glad I found a recipe that doesn’t call for celery or onion but it calls for the salt of those. So smart! My mom in law doesn’t like onion and my mom doesn’t like celery so this was literally perfect and ALL enjoyed it!
Julie says
Wonderful! I’m glad everyone enjoyed it!
Ncol2405 says
I followed the recipe minus the ham. I found this to be way too much Mayo.It really ruined the salad for me. I think it would have been good with one cup of Mayo alone. After throwing it together I had wished I made it withythe recipe….
Julie says
I’m sorry you didn’t enjoy this one. I hope you can find another recipe to try and enjoy!
rose williams says
a great idea..its a lil too many peas for me but its tastes great with less peas and the fresh
celery and fresh onions
Julie says
I’m glad you enjoyed it!
Kelley says
Can you freeze some ?
Julie says
I haven’t tried freezing this but you could give it a try. Just make sure it is in an air tight container.
Kathy says
Added celery instead of celery salt. Added onion instead of onion salt. Wonderful! Keeper recipe!
Julie says
Great! I’m glad you loved it!
rose williams says
a great idea..
Heather L Courtade says
Quick Question ~
I see this recipe makes 12 servings.
Are they 1 cup servings, or smaller?
Thanks!
Donna Council says
My mom always made hers this way, but she would add 2-4 hard boiled eggs. She always used cubed velveeta or shredded velveeta if you can find it. She garnished with a few slices of hard boiled egg and paprika.
It is amazing!
Julie says
So glad you love it!
Diana says
I added champagne vinegar and about twice as much prepared mustard but I didn’t have any celery salt. That’s probably why it didn’t taste “5 star”. Amazing what a difference celery makes. Next time I thing I’ll add some parsley also.
Julie says
Glad you enjoyed it!
Debbra says
Can I add dill pickle relish, onion along with the other ingredients and still taste good?
Julie Evink says
I’d take the onion salt out if you add onion but other than that yes it should be great!
Pat says
Did you use. The Dukes mayonnaise or another kind.? I know different mayonnaise changes the taste?
Julie Evink says
I usually use the Kraft Olive Oil Mayonnaise, but whichever you prefer would be fine!