This classic macaroni salad is a creamy and satisfying side dish that pairs perfectly with everything from grilled meats to sandwiches. It is made with tender elbow macaroni, crisp celery, tangy pickles, and sharp cheddar cheese. The simple dressing brings everything together with just the right amount of tang.
A mix of mayonnaise, pickle juice, and a touch of sugar creates a balanced, creamy base for this salad. Chopped red onion, pimentos, and dill pickles add pops of color and a subtle crunch, while the chilled noodles keep the salad light and refreshing. It's a timeless favorite that's just as welcome at a backyard BBQ as it is at a holiday buffet.
This recipe was chosen for its ease, crowd-pleasing taste, and make-ahead convenience. It holds up well in the fridge, can be scaled for large gatherings, and requires only basic pantry staples to come together.
Ingredients
- Elbow macaroni
- Cheddar cheese
- Diced celery
- Chopped red onion
- Chopped dill pickles
- Diced pimentos
- Mayonnaise
- Pickle juice
- Sugar
- Black pepper
See recipe card for quantities.
Instructions
Use these instructions to mix up a batch of your own classic macaroni salad.
Step one: Chop the celery, onion, and pickles.
Step two: Fill a large pot with water and boil your noodles according to package directions, until they are al dente. Once noodles are done, dump them into a colander and run cold water over them until they are cooled.
Step three: Add the mayonnaise, pickle juice, sugar, and pepper to a bowl and stir until well mixed.
Step four: In a large bowl, add noodles and pour dressing over, toss to coat.
Step five: Fold in the rest of the ingredients. Cover and chill for 1 hour, or until ready to serve.
Storage
You can store this covered in the refrigerator for 3 - 5 days. Or, you can freeze for up to 6 months, but be aware that the texture may change some upon defrosting.
Macaroni Salad
Equipment
- Measuring Cups and spoons
- Cutting board
- Knife
- Large Pot
- Colander
- Large Bowl
- Large spoon
Ingredients
- 1 lb Elbow macaroni
- ½ cup Cheddar cheese
- ¼ cup Celery diced
- ¼ cup Red onion chopped
- ¼ cup Dill pickles chopped
- 1 tablespoon Pimentos diced
- 1 ½ cups Mayonnaise
- ⅓ cup Pickle Juice
- 1 teaspoon Sugar
- ½ teaspoon Pepper
Instructions
- Chop the celery, onion, and pickles.
- Fill a large pot with water and boil your noodles according to package directions, until they are al dente. Once noodles are done, dump them into a colander and run cold water over them until they are cooled.
- Add the mayonnaise, pickle juice, sugar, and pepper to a bowl and stir until well mixed.
- In a large bowl, add noodles and pour dressing over, toss to coat.
- Fold in the rest of the ingredients.
- Cover and chill for 1 hour, or until ready to serve.
Notes
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
