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Classic Macaroni Salad

There’s nothing quite like a chilled bowl of creamy macaroni salad on a hot day. This version has all the nostalgic flavor you expect, with a few thoughtful tweaks that make it even better—starting with the way you treat the pasta and ending with a dressing that’s built from scratch, right in the jar.
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Prep Time 15 minutes
Cook Time 10 minutes
resting time 30 minutes

Ingredients
  

  • 1/2 pound elbow macaroni (about 2 cups dry)
  • 1 rib of celery, finely diced
  • 1 red bell pepper finely diced
  • 1/4 cup red onion, finely diced
  • 1/2 cup cucumber, peeled, seeded, and finely diced

Instructions
 

Two Ways to Make It

  • You can keep it simple with a good-quality store-bought mayo, or make your own dressing in seconds with an immersion blender. Either way, the key is having your dressing ready before the pasta is done—because timing makes all the difference.

Version 1: With Store-Bought Mayo

  • 3/4 cup mayo
    1 tbsp Dijon mustard
    2 tsp apple cider vinegar
    1–2 tbsp sweet pickle brine
    1 tsp sugar
    1/2 tsp kosher salt
    1/4 tsp black pepper

Version 2: Homemade Mayo + Dressing (Immersion Blender)

  • 1 whole egg (or yolk if preferred)
    1 tbsp Dijon mustard
    2 tsp apple cider vinegar
    1–2 tbsp sweet pickle brine
    1 tsp sugar
    1/2 tsp kosher salt
    1/4 tsp white pepper (no specks!)
    2/3 to 3/4 cup cold-pressed avocado oil

Instructions (for Both Versions)

  • Version 1 (Store-bought): In a mixing bowl or measuring cup, whisk together mayo, mustard, vinegar, sweet pickle brine, sugar, kosher salt, and black pepper.
    Version 2 (Immersion Blender): In a tall jar, layer the egg, mustard, vinegar, pickle brine, sugar, salt, and white pepper. Pour avocado oil on top.
    Place the immersion blender at the bottom and blend until thick and emulsified. Slowly lift the blender to finish.
    Cook the Pasta:
    Bring a pot of salted water to a boil. Add elbow macaroni and cook until just tender, about 8–9 minutes.
    Do not rinse.
    Toss While Warm:
    Drain the pasta and immediately toss with 2 tablespoons of the prepared dressing.
    Spread it out on a sheet tray and let it cool completely at room temperature. This prevents clumping and helps the flavor absorb.
    Combine:
    Transfer the cooled pasta to a large bowl. Add the remaining dressing, celery, bell pepper, onion, and cucumber. Stir gently to coat everything evenly.
    Chill:
    Cover and refrigerate for at least 1 hour before serving. Stir gently and taste—adjust salt or vinegar if needed.
    White pepper keeps the dressing smooth and creamy-looking—no visible black flecks.Note: I recommend using pasta that’s not enriched—especially if you prefer a cleaner ingredient list.Non-enriched or alternative pastas (like whole wheat or chickpea-based) may take a couple minutes longer to cook. Always taste for doneness.

Tips for the Best Macaroni Salad

  • Chill Before Serving: Always give the salad time to rest in the fridge. An hour is good. Overnight is better.
    Balance Textures: Crisp veggies + creamy dressing = perfection.
    Taste and Adjust: A pinch more salt, a dash of vinegar, or a tiny splash of lemon juice can bring it all together.
Tried this recipe?Let us know how it was!