Dinner

The Best Macaroni Salad Recipe

Bylina Carter January 14, 2026January 14, 2026

Introduction

This classic macaroni salad is creamy, tangy, and packed with fresh vegetables and sharp cheddar cheese. It’s the perfect side dish for barbecues, picnics, or any casual gathering. Easy to prepare and always a crowd-pleaser, it’s sure to become a favorite.

A close-up of a white bowl filled with colorful macaroni salad placed on a white marbled textured surface with a red cloth underneath. The salad has two visible layers: the first layer consists of creamy elbow-shaped macaroni pasta coated in a light dressing, and the second layer has evenly mixed, diced pieces of green celery, red bell pepper, orange cheddar cheese cubes, green peas, and small bits of red onion scattered throughout. A silver spoon is partially inside the bowl, slightly digging into the salad. In the lower part of the image, part of another white bowl filled with the same salad is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound elbow macaroni
4 ounces cheddar cheese (cubed or shredded)

1/2 medium red onion (minced)
4 ribs celery (diced)

1 medium red bell pepper (diced)
1 cup frozen peas (thawed)

1/2 cup mayonnaise
1/4 cup apple cider vinegar
1/4 cup minced fresh dill

2 tablespoons granulated sugar
2 tablespoons sweet pickle relish
1 tablespoon Dijon mustard

1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions. Drain the pasta and rinse with cold water until cooled. Drain well.

Step 2: In a large mixing bowl, combine the cooled pasta with cheddar cheese, minced red onion, diced celery, diced red bell pepper, and thawed peas.
Step 3: In a small bowl, whisk together mayonnaise, apple cider vinegar, minced fresh dill, granulated sugar, sweet pickle relish, Dijon mustard, salt, and black pepper until smooth.
Step 4: Pour the dressing over the pasta mixture and toss until everything is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.

Tips & Variations

For extra crunch, add chopped pickles or a handful of toasted nuts like almonds or pecans.
Swap apple cider vinegar for white wine vinegar for a slightly different tang.
Use Greek yogurt in place of half the mayonnaise to lighten the salad and add a subtle tang.

Add diced hard-boiled eggs or cooked bacon for more protein and flavor depth.

Storage

Store macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. Because it contains mayonnaise, it’s best enjoyed chilled and should not be left out at room temperature for extended periods.

How to Serve

A close-up of a white bowl filled with creamy macaroni salad, featuring three layers packed together: the first layer is pale yellow elbow macaroni coated in a smooth dressing, the second layer includes bright green peas and finely chopped red onion pieces scattered throughout, and the third layer has small cubes of light yellow cheese and red bell pepper, all garnished with tiny green dill sprigs. A metal spoon holds a portion of the salad above the bowl, showing the mix’s soft and fresh textures, with a white marbled surface underneath and a blurred red cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this macaroni salad in advance?

Yes, making it a few hours or even a day ahead helps the flavors meld beautifully. Just keep it refrigerated until ready to serve.

Can I use a different type of pasta?

Absolutely! Small pasta shapes like shells, rotini, or penne also work well, as they hold the dressing nicely and mix well with the other ingredients.