Classic Macaroni Salad

Name: Classic Macaroni Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 8 oz elbow macaroni; salt, for pasta water; 1 1/2 cups mayonnaise; 2 tbsp white vinegar; 1 tbsp granulated sugar; 1 tsp Dijon mustard; 2 tbsp sweet relish; salt, to taste; black pepper, to taste; 2 stalks celery, finely chopped; 1/2 English cucumber, finely chopped; 1/2 red bell pepper, finely chopped; 1/2 sweet onion, finely chopped; 3 hard-boiled eggs, chopped; 8 oz diced ham

This classic macaroni salad combines tender elbow pasta with a creamy mayo-based dressing, diced ham, hard-boiled eggs, and fresh vegetables for a nostalgic summer side dish. Its tangy-sweet flavor and make-ahead convenience make it ideal for potlucks and outdoor gatherings.

🌍American 🏷️Macaroni salad 🏷️Pasta salad 🏷️Ham 🏷️Egg Summer

🏷️

🏷️Side dish

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dinnerin321onTikTok

Total

30 min

Servings

6

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by dinnerin321

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dinnerin321onTikTok

Ingredients

8 oz elbow macaroni
salt, for pasta water
1 1/2 cups mayonnaise
2 tbsp white vinegar
1 tbsp granulated sugar
1 tsp Dijon mustard
2 tbsp sweet relish
salt, to taste
black pepper, to taste
2 stalks celery, finely chopped
1/2 English cucumber, finely chopped
1/2 red bell pepper, finely chopped
1/2 sweet onion, finely chopped
3 hard-boiled eggs, chopped
8 oz diced ham

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Instructions

1
Bring a pot of salted water to a boil and cook the elbow macaroni according to package directions.
2
Drain the cooked macaroni and rinse thoroughly with cold water to cool it down. Set aside.
3
In a large mixing bowl, combine the mayonnaise, white vinegar, sugar, Dijon mustard, and sweet relish to make the dressing.
4
Season the dressing with salt and pepper to your liking, then whisk until smooth and well combined.
5
Finely chop the celery, cucumber, red bell pepper, and sweet onion.
6
Add the chopped vegetables and chopped hard-boiled eggs to the bowl with the dressing.
7
Stir to combine the vegetables and eggs with the dressing.
8
Add the diced ham and the cooled, drained macaroni to the bowl.
9
Gently stir everything together until the pasta and all ingredients are evenly coated in the dressing.
10
Transfer the macaroni salad to a serving bowl. For best flavor, refrigerate for at least 2 hours before serving.

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Tips & Notes

Pro tips

Cool cooked pasta completely on a sheet pan before mixing with the dressing to prevent the mayo from breaking and the salad from becoming watery.
Chop all vegetables finely and evenly so they distribute throughout and don't overpower the creamy texture.
Whisk the mayo, vinegar, sugar, and mustard together first to create an emulsion that coats the pasta evenly rather than clumping.
Taste and adjust seasoning just before serving—cold temperatures mute salt, so you may need more than you'd expect.

Substitutions

Elbow macaroni → ditalini or small shell pasta (no change in cooking time)
Diced ham → diced turkey, crispy bacon bits, or omit entirely for vegetarian version
Sweet relish → dill relish (tangier flavor) or pickle juice (1–2 tbsp)
Celery → diced bell peppers or radishes (for crunch without the distinct celery flavor)

Storage & make-ahead

Store covered in the refrigerator for 3–4 days; stir in additional mayo before serving if the salad dries out.

Common Questions

Can I make macaroni salad ahead of time?

Yes, prepare it up to 1 day in advance. Store covered in the refrigerator; the flavors deepen as it sits. Add a splash of mayo or vinegar before serving if the salad dries out.