This classic American macaroni salad combines tender elbow pasta with hard-boiled eggs, crisp vegetables, and a simple mayo-mustard dressing that you taste and adjust to your preference. The standout feature is its emphasis on balance—letting the cook dial in the exact flavor profile they want.
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Bring a large pot of water to a boil and cook the elbow macaroni according to package directions.
While the macaroni is cooking, hard-boil the eggs for 10 minutes. Once cooked, peel and chop them.
Drain the cooked macaroni in a colander and rinse thoroughly with cold water to stop the cooking process and prevent sticking.
In a large mixing bowl, add the cooled macaroni, salt, and pepper.
Add the yellow mustard, chopped onion, chopped hard-boiled eggs, and chopped green bell pepper to the bowl.
Add the mayonnaise to the salad.
Stir everything together until well combined. Taste the salad and adjust the seasonings (mayonnaise, mustard, salt, pepper) to your liking.
Serve immediately or chill before serving.
Store covered in the refrigerator for up to 3 days. Before serving, thin with a little extra mayo if needed.
Yes. Make it up to 1 day ahead and refrigerate covered. The flavors meld overnight, but add extra mayo before serving if it dries out.
Pasta releases starch as it cools. Drain it well after cooking, and don't dress it while hot. If it sits, drain off excess liquid before serving and adjust with more mayo.
Yes. Any small, sturdy pasta works—ditalini, shells, or small penne. Avoid long thin shapes that don't hold dressing well.
Yes, but the salad won't be creamy. Use half mayo and half sour cream or Greek yogurt for a tangier, lighter version.
Boil for 10–12 minutes max, then transfer immediately to ice water. The green ring is harmless but indicates overcooking.
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