There's nothing quite like this easy pasta salad to bring back memories of summer when you were a kid.
Looking for a vinegar based pasta salad rather than a creamy recipe? Next time try my Italian pasta salad version! It's full of tangy, fresh flavor. Or how about the Italian green bean salad?
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❤️ Why you'll love it
- Make it up to two days ahead of time.
- Perfect for all your summer picnics, potlucks, and parties because everyone loves old fashioned macaroni salad!
- Best macaroni salad recipe ever! It's one of our favorite family recipes here - and I'm sure it will be at your house, too.
This is the Hellmann's classic recipe my mom made with a few of her own tweaks. Shredded carrots, extra green olives, tiny bits of chopped red onion, bell peppers, and celery are all mixed with tender elbow macaroni and swathed in a creamy mayonnaise dressing - it's absolutely craveworthy!
🧾 Ingredients
- Elbows, shells, or some other type of macaroni noodles.
- Hellmann's mayonnaise, or homemade - some people use miracle whip but I prefer Hellmann's.
- Apple cider vinegar
- Yellow mustard - some people prefer dijon mustard for their
- Sugar - just a pinch of sugar adds a spark of flavor and is one of the reasons this is my favorite macaroni salad.
- Salt
- Ground black pepper
- Celery
- Red bell pepper - you can use green, yellow, or whatever color bell pepper you like. I just think the red is pretty.
- Onion - red onion is pretty but any type will do
- Carrot - Mom always grated the carrots on the small side of a box grater and that's the way I do it, too. I don't like big chunks of crunchy carrots in it but the grated carrots add sweetness.
- Salad olives are a MUST. I sometimes double up on the amount of olives I add. I've heard that some people use black olives but I've never tried it.
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
Step one
- Bring a large pot of salted water to a boil.
- Pour in macaroni and cook until very tender.
- Drain completely but don't rinse.
- Stir a little mayonnaise into the cooked pasta to keep it from sticking.
- Cool completely.
Step two
- Combine mayonnaise, mustard, vinegar, salt, pepper, and sugar in a small bowl and mix well. Taste and adjust seasoning and sweetness.
- Put macaroni, celery, carrot, onion, peppers, and olives in a large bowl.
- Pour mayonnaise mixture over and stir gently to combine.
- Cover bowl with plastic wrap and chill overnight.
Step three
- Before serving check the pasta salad and add a little more dressing if necessary.
- Garnish with green onions or chopped, fresh herbs if you like.
- Store in the refrigerator for up to 5 days - keep chilled if you are bringing it to a cookout or picnic.
🥄 Equipment
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You'll need the following items to make this recipe successfully.
- Measuring cups and spoons
- Large mixing bowl
- Sharp knife
- Whisk
- Stockpot
- Colander
- Wooden spoon
- Box grater
🥫 Storage
This easy macaroni salad recipe can be stored in the refrigerator in an airtight container for up to five days.
Be sure to refrigerate leftovers promptly - within about two hours. If it's been at room temperature longer than that be sure to throw it out. It's better to "waste" a little food than get sick.
💭 Tips
Expert Tip: Let the macaroni cool before adding the dressing and vegetables! If you add your vegetables to the hot pasta they'll lose their crispness.
This is easy to make but here are some tips to make this macaroni salad even better!
- Use salted water to cook the pasta- about 2 tablespoons salt to 1 gallon of water.
- Elbow macaroni is traditional but I do love a good shell macaroni salad! The ingredients get stuck in the shells...perfection.
- Slightly overcook your pasta. I know the directions say not to overcook it but trust me on this. I once asked Mom why her macaroni salad was better than mine and she said (and I quote) "You have to cook the snot out of it darlin'". So there's that.
- Drain the pasta but don't rinse it. Mix about ¼ cup of plain mayonnaise with the macaroni to coat it and keep it from sticking. You can also use olive oil for this but I don't recommend it.
- I recommend Hellmann's Mayonnaise. I just like it the best.
- Be sure to use regular mayo and not low fat or fat free.
- Always go by taste with the dressing. I use a lot more sugar than is called for in the recipe - I probably use ⅓ of a cup because we like things on the sweet side. Adjust to your own tastes.
- Full disclosure - Just to be honest - I double the salad olives because I love them.
- Let the flavors blend at least two hours in the refrigerator before serving. It's better the next day.
- You may need to add a little more dressing just before serving if the macaroni soaks up all of the moisture. Just be prepared to make more and stir it in.
- If the dressing seems too thick after it's mellowed in the fridge you can add a little cream or milk to balance it out.
- Always keep macaroni salad chilled in the refrigerator until ready to serve and cover and put leftovers back in the refrigerator promptly.
- Old fashioned macaroni salad is fantastic for potlucks and cookouts (everyone loves it!) but you MUST keep it cold. The easiest way is to fill a big bowl with ice and keep the bowl of macaroni salad in the bowl of ice.
👩🍳 FAQs
Here are the questions I am most frequently asked about this recipe.
Be sure to let the macaroni cool completely before adding the rest of the ingredients. And, it's always a good idea to be prepared to add a little more dressing just before serving.
It will be fine for up to five days as long as it's in an airtight container or covered with plastic wrap.
Throw it away after two hours. Mayonnaise is notorious for going bad quickly in the heat.
If you use vegan mayonnaise then, yes, it is vegan! Double check the ingredients in your pasta to ensure that it is vegan as well.
Original Hellmann's Macaroni Salad Recipe ...Sort Of
As far as I know this is the classic macaroni salad recipe that Mom (no doubt) cut from the paper, or package of something or other. I'm guessing Hellmann's Mayonnaise.
She was not a creative cook so I imagine it is pretty much as written. I have considered updating it but I just can't bring myself to mess with it. It's perfect the way it is.
My mom told me that the secret was to overcook the macaroni. No al dente here, folks. Cook it until it is very tender but still holds its shape.
It will soak up the flavor from the creamy dressing that way. It is always better the second day so make it ahead of time if you can.
Sometimes, when I am feeling particularly rebellious, I will add some fresh parsley or tarragon.
Just sayin'.
📚 Related recipes
Man cannot live on macaroni salad alone, right? Here are some other great summer recipe ideas!
- BBQ Mac Salad is a yummy variation on this recipe that ALWAYS disappears at potlucks and picnics! A little spicy, a little tangy, and a lot delicious!
- Black Eyed Pea Salad is another summer salad that works really well with grilled beef dishes. It's sometimes called Texas Caviar.
- Pea and Cheese Salad is a mixture of everything good and bacon, too.
- Italian Tortellini Pasta Salad is a combination of cheese tortellini and asparagus in a zesty Italian dressing.
- Frito Corn Salad is absolutely perfect for cookouts! Crunchy Fritos, sweet corn, and cheese are mixed with a creamy, taco flavored dressing.
- Layered Cornbread Salad feeds a crowd! I love it for potlucks!
What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness! Thanks so much for being a part of Restless Chipotle!
Serve with...
It's the perfect side dish with all your summer favorites!
- Grilled meats of all kinds
- Burgers
- BBQ
- Grilled fresh vegetables - I like vegetable platters for light summer meals
- Sandwiches
📞 The last word
I grew up on this dish for dinner. It's my absolute favorite hot weather recipe.
In the summer my mom just didn't cook a lot because of the heat and it was the main course.
If it was the weekend dad would grill but during the week? We were likely to eat a cold pasta salad. We were not big eaters.
Meals were often just what happened to be in the fridge and could consist of cantaloupe with ice cream, or sandwiches, or strawberry shortcake, or the best macaroni salad ever.
Seriously. Mom made the best.
I think her secret was making macaroni salad with green olives! Lots and lots (and lots) of olives.
If you were still hungry afterward? Ah... the sound of my mom's voice echoes through the decades...Grab a carrot.
The answer to world hunger as far as my mom was concerned was raw carrots. Snack food? Carrots. Craving something? Grab a carrot.
And you know what my kids hear when they are wanting a snack? Yep... Grab a carrot.
Anyway, to me macaroni salad was summertime. I was a bit of a picky eater but I could put this stuff away. My kids can, too.
Make at least 8 hours before you are ready to serve it for best flavors. Make it up to 2 days ahead of time.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Old Fashioned Macaroni Salad
Print Add to CollectionEquipment Needed
Ingredients
- 1 pound dried elbow macaroni, uncooked small elbows or shells
- 2 cups Hellmann's mayonnaise, or homemade
- ¼ cup cider vinegar
- 2 tablespoons mustard, plain yellow prepared
- 2 tablespoons sugar, more or less to taste
- 1 teaspoon salt
- 1 teaspoon ground black pepper, more to taste
- 2 cups celery, celery - thinly sliced
- 1 cup red bell pepper, seeded and chopped
- ½ cup onion, peeled and chopped
- ¼ cup carrot, grated
- 1 cup salad olives with pimentos, drained
Instructions
Step one
- Bring a large pot of salted water to a boil.
- Pour in elbow macaroni and cook until very tender.
- Drain completely but don't rinse.
- Stir a little mayonnaise into the macaroni to keep it from sticking.
- Cool completely.
Step two
- Combine mayonnaise, mustard, vinegar, salt, pepper, and sugar in a small bowl and mix well. Taste and adjust seasoning and sweetness.
- Put the cooled macaroni, celery, carrot, onion, peppers, and olives in a large bowl.
- Pour mayonnaise mixture over and stir gently to combine.
- Cover with plastic wrap and chill overnight if time permits.
- Add a little more dressing if necessary before serving
- Store in the refrigerator for up to 5 days - keep chilled if you are bringing it to a cookout or picnic.
Notes
- Use salted water to cook the macaroni - about 2 tablespoons salt to 1 gallon of water.
- Elbow macaroni is traditional but I do love a good shell macaroni salad! The ingredients get stuck in the shells...perfection.
- Slightly overcook your pasta. I know the directions say not to overcook it but trust me on this. I once asked Mom why her macaroni salad was better than mine and she said (and I quote) "You have to cook the snot out of it darlin'". So there's that.
- Drain the pasta but don't rinse it. Mix about ¼ cup of plain mayonnaise with the macaroni to coat it and keep it from sticking. You can also use olive oil for this but I don't recommend it.
- I recommend Hellmann's Mayonnaise. I just like it the best.
- Let it cool before adding the dressing and vegetables! If you add your vegetables to the hot macaroni they'll lose their crispness.
- Always go by taste with the dressing. I use a lot more sugar than is called for in the recipe - I probably use ⅓ of a cup because we like things on the sweet side. Adjust to your own tastes.
- Full disclosure - Just to be honest - I double the salad olives because I love them.
- Let the flavors blend at least two hours in the refrigerator before serving. Overnight is better.
- You may need to add a little more dressing just before serving if the macaroni soaks up all of the moisture. Just be prepared to make more and stir it in.
- If the dressing seems too thick after it's mellowed in the fridge you can add a little cream or milk to balance it out.
- Always keep macaroni salad chilled in the refrigerator until ready to serve and cover and put leftovers back in the refrigerator promptly.
- This is fantastic for potlucks and cookouts but you MUST keep it cold. The easiest way is to fill a big bowl with ice and keep the bowl of macaroni salad in the bowl of ice.
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.First published August 1, 2010. Last updated August 4, 2021 for better images.
Norma
This is the best macaroni salad recipe I have found. I use Trader Joe’s garlic stuffed green olive…..
KC
Thank You for sharing this. What great memories. I have made this before. Was on a pasta box years ago. My Mom always made this salad for the family picnic. She added small precooked shrimp to it. She would put the frozen shrimp into boiling water to which she added old bay seasoning. It was just to refresh them. Then drained and chilled them making sure to Pat them dry, and added them just before serving. She always had extra dressing on hand for that point. Again, Thank You So Much.
Debbie
I just made this and followed it (almost) to the letter. I added a little more carrots is all… it still has to chill, but I am so pleased with the results thus far! Will try to add tuna next time I make it..
Christina
This is essentially the same as what Mueller’s put on their box, and my Mother-in-law turned into a family favorite decades ago, but she always added 2 cans of tuna to a double batch. When she died, I got the recipe, and, despite being a very good home cook, this was the only recipe I was always asked to make, and I always added 3 cans of tuna. I did note that while the more official recipe specifies CIDER vinegar, some of the earlier verbiage does not specify cider vinegar. It is an essential flavor element to the recipe. Making the mayo based dressing on it’s own, before adding the ingredients to the pasta is CRUCIAL to making this recipe work (My sister-in-law.made it once, and added the ingredients to the pasta without mixing it all together first, and it was disgusting) I use a mix of green, red, orange and yellow bell peppers to add color and varying flavors to the salad. While I tend to make the elbow noodles (or whatever pasta I use) a little more softer than al dente, go with what you like. Do NOT make this pasta salad at the last minute. It needs to rest for a minimum of a couple of hours to blend the flavors. I have always made it a day ahead of time. I also ALWAYS make a double batch, because I, and my family enjoy it so much.
Christin
S on the Mueller’s box 50+ years ago, minus the olives. The crucial element is getting the cider vinegar amount just right - too much, it’s sour, too little? Lacking in flavor. When my Mother-in-Law died, I took over the recipe because the family loved it so much. Others in the family have mad it, but they neglect to put the dressing ingredients together FIRST. If you don’t do so, it just tastes like a masts mess of mayo! Done right, it is absolutely delicious. Worth every minute of prep, instead of buying nasty store bought macaroni salad. I have made it for pot-lucks - YES ALWAYS ADDING CANNED TUNA - 3 cans for each recipe - and I make a triple recipe, and it is ALWAYS GONE at the end of the party!!!!
Kathy Reed
The absolute best! I diced some sharp cheddar and added it. Everyone loved it. Don't change a thing.
SHEILA SCHIEBER
I haven't made this yet, but I didn't know anywhere else to comment that your "print icon" doesn't work!!!!
Marye
It worked for me and a couple of testers. Sometimes there's a problem with your firewall or your browser.
Dave
Haven't made it yet, but sounds about right. My mom passed and we lost a bunch of recipes, thanks for giving me one back. Mac salads are an open book, anything can go in there, I add hard boiled eggs,like mom. But I like your style, too many chefs on these sites, taking Betty crocker recipes from the 70's reinventing basic food. Nice to see a true old recipe.
Cameron Sprow
Its GOT to be al dente or I cannot eat it. If there is one thing I hate, it's mushy macaroni!
Christina
Excellent recipe, and worth taking the time to make it yourself - because deli macaroni salad sucks. Couple of notes: If you don’t care about vegan/vegetarian, try adding a couple of cans of tuna fish. For outdoor gatherings, try putting only half of it out at a time, to keep it fresh and cool. I put it in a plastic bowl (no glass outside), and place the bowl in a larger bowl filled with ice. This is not only for food safety, but it tastes much better when it is properly chilled. The other half in the fridge will stay fresh longer if it is not used, but has been kept chilled. If you need the other half, add it to the chilled bowl.