Macaroni Salad
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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.
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
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
Suzy says
Loved the recipe! It was so easy to make!
Julie Evink says
So glad you enjoyed it!
Taryn says
Great classic recipe! We love this macaroni salad.
Julie Evink says
The classics are sometimes the best!
Karen belongie says
I think I will try this with left over chicken!
Julie Evink says
Love it! Make a meal out of it for those hot summer days!
Dora Koehler says
Which seasoning salt do you use?
Julie Evink says
We just usually use Lawry’s or Tastefully Simple brand!
Linda Hulsebos says
I have had this salad and really like it but instead of ham I like flaked tuna in it much better.
Julie Evink says
Another great option!
Judy says
Is 1pt. Mayo, 2 cups?
Julie Evink says
Yes!
Cate says
What amount is 1 pt mayo listed in ingredients list?
Julie Evink says
There are two cups in a pint.
Connie goll says
What to do. For too much cerley salt in the macaroni salad please help
Julie Evink says
I’m sorry there’s not much you can do unless you double the entire recipe and skip the celery salt the next time!
Karen belongie says
omit the celery salt, add chopped celery
Julie Evink says
Great option!
Melanie says
Every Saturday morning I wake up, have my coffee and start my menu planning for the week. My husband chimes in once in a while and points things out. This last week he saw this as I was scrolling away looking for new things to try and of course he is a man and likes the basic simple things in life. So I gave it a whirl and oh my stars….this was fantastic. Even better a few days later. I only made half the recipe as there are only two of us. This will be my go-to mac salad for summer BBQ’s. Thank you!!
Julie Evink says
Oh I’m so glad to hear this Melanie! This is my husband’s mom’s recipe and it’s always a favorite at any event!
Nancy says
Looks like the one they serve at Ruby Tuesdays, cannot wait to try it.
Julie Evink says
Thanks Nancy!
Nancy says
Tried it tonight. Oh my goodness good.
Julie Evink says
Great Nancy!
Brittany Haack says
How much miracle whip and shell noodles? About how many people does this recipe serve?
Julie Evink says
Hey Brittany! All the ingredients and quantities are listed in the recipe box at the end of the post. Are you not seeing this? I think it serves about 12-16 people but it really depends on how much people take and if you are serving a lot of other food with it!
Krista says
I love peas in pasta salad! Thanks for sharing at Church Supper. Have a blessed week & please come back soon ~EMM
Julie Evink says
Salad Dressing – I used Miracle Whip, but it’s a personal preference and you can also use mayonnaise!
Mustard – Is yellow mustard. Not the dry mustard.
Seasoning Salt – My favorite is Lowry’s, but each to their own!
Hope this helps!
Anonymous says
Sounds like a great recipe to try! Please forgive me for sounding dumb, but I have a few questions…1-when you say “salad dressing”, do you mean mayonnaise? 2-by “mustard”, do you mean just the regular yellow mustard? 3-what is your favorite brand of season salt? Thank you!
Jen @ Juanita's Cocina says
Oy. Childhood memories just flooded back for me!
Pinning and can’t wait to try!
Lisa @ Flour Me With Love says
I look forward to trying this 🙂