I don’t mean to brag, but… this macaroni salad is something to brag about! It’s loaded with veggies, sweet pickle relish, and a sprinkle of fresh dill. Plus, it’s lighter on the mayo, so you can taste all of the other ingredients, but it’s still deliciously creamy.
For more macaroni salad goodness, try our Tuna Macaroni Salad.
Why Our Recipe
- Quick and easy—ready in just 20 minutes!
- Light on the mayo so you can actually taste the other ingredients.
- Customize this recipe with our recommended variations and mix-ins.
This macaroni salad has the perfect combo of textures and flavors—it never gets old! It’s creamy, crunchy, and has a soft chew from the cheese with a little pop of sweetness from the peas. One might say this salad not only comes to the party, it’s part of the party. Or, you know, it’s just a really good macaroni salad.
Ingredient Notes
- Elbow Macaroni: Any short pasta like fusilli, penne, or bowtie works well. For a gluten-free version, opt for gluten-free pasta.
- Cheddar Cheese: You can use diced cheddar cheese or pepper jack for a little spicy kick.
- Red Onion: To tone down the bite of fresh red onion, soak chopped onions in water for about 10 minutes before adding. Green onions or shallots are also good milder alternatives.
- Celery and Bell Pepper: Serve as the crunch. Celery is super mild and blends in, and red bell pepper is preferred for the sweet bite, but you could use any color of bell pepper.
- Frozen Peas: The most controversial ingredient in our mac salad. You can skip them if you must.
- Mayonnaise: Use plain Greek yogurt for a lighter option.
- Cider Vinegar: You need the acidity to balance the flavors. White wine vinegar or red wine vinegar could also be used.
- Fresh Dill: While fresh is strongly recommended, you could also use 1 tablespoon dried.
- Sweet Pickle Relish: We like the sweet, but you could also use dill pickle relish as well.
- Dijon Mustard: We like the strong bold flavors of the dijon, but you could also use yellow mustard in the same amount.
Variations
Spice it Up: Looking for a little more heat? You can easily add sliced (or diced) fresh jalapeños. And instead of cheddar cheese, opt for pepper jack for a little more spice. While you’re at it, you can add a dash of hot sauce, too.
Lighten it Up: Use plain Greek yogurt instead of mayo if you’re looking for a lighter option that’s still deliciously creamy. Or, leave out the creamy sauce completely and add 2 tablespoons of extra virgin olive oil for a vinaigrette pasta salad.
Beef it Up: Add a little substance to your macaroni salad with some pre-cooked chicken, diced ham, or even some crispy bacon crumbles.
Mix-Ins: Some great additions to this salad are pickles, cucumbers, or sliced olives. These all pair well with the flavor profile of this recipe.
Chef Tip
Cook your pasta until it’s just barely al dente, and then immediately rinse the pasta with cold water to stop the cooking process. Since the pasta will absorb some of the dressing, it’ll continue to get softer. Cooking just to al dente will avoid that additional softening that goes from soft to mushy quick!
Make-Ahead Instructions
If you make this dish the night before, it does absorb a significant amount of the dressing. Some people double the dressing ingredients when making ahead. The other option is to mix the pasta with all the veggies in a bowl, and keep the dressing separate until ready to serve.
Storage Instructions
Refrigerate leftovers in an airtight container for up to 4 days. While you can just put some plastic wrap over the bowl, it does keep better if it’s stored in a separate sealed container.
Freezing is not recommended as it turns to mush upon thawing.
