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Creamy Macaroni Salad

A cool, tangy, and creamy macaroni salad loaded with tender pasta, crisp vegetables, and hard-boiled eggs wrapped in a rich homemade dressing. Perfect for barbecues, potlucks, and weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 6
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta
  • 2 cups elbow macaroni, uncooked
Dressing
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
Mix-Ins
  • ½ cup celery, finely diced
  • ½ cup red bell pepper, diced
  • ⅓ cup red onion, finely chopped
  • 3 hard-boiled eggs, chopped
  • 2 tablespoons fresh parsley, chopped
  • Paprika for garnish

Method
 

Cook the Pasta
  1. Bring a large pot of generously salted water to a rolling boil — the water should taste like mild seawater.
  2. Add the elbow macaroni and cook until just past al dente, about 8 to 9 minutes. You want the pasta slightly softer than you would for a hot dish because it firms back up as it chills.
  3. Drain and rinse immediately under cold running water to stop cooking and remove excess starch.
  4. Spread the pasta out on a rimmed baking sheet to cool completely before mixing.
Make the Creamy Dressing
  1. In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, garlic powder, and onion powder until completely smooth.
  2. Taste the dressing — it should be tangy, slightly sweet, and a little sharp. Season with salt and a good crack of black pepper. Add another splash of vinegar if you prefer more tang.
Prep the Vegetables
  1. Dice the celery, red bell pepper, and red onion into small, even pieces so every forkful gets a little crunch and color without any one ingredient overpowering the others.
Combine Everything
  1. Add the cooled macaroni, vegetables, and chopped hard-boiled eggs to the bowl with the dressing.
  2. Fold everything together gently using a large spoon or rubber spatula, coating every piece of pasta without breaking up the egg too much.
  3. Fold in the fresh parsley for a pop of color.
  4. Cover the bowl tightly with plastic wrap and refrigerate for at least one hour.
Taste and Serve
  1. Before serving, give the salad a good stir and taste again. Add a pinch more salt or an extra squeeze of mustard if needed, as cold temperatures can mute flavors slightly.
  2. Dust the top with a light sprinkle of paprika for a classic finishing touch before serving.

Notes

Chill time is at least 1 hour (total time approximately 1 hour 25 minutes). For best results, make the night before — overnight chilling deepens the flavors. Always let the macaroni cool completely before adding dressing. Reserve a few tablespoons of dressing to stir in just before serving. Swap mayonnaise with half mayo and half plain Greek yogurt for a lighter dressing. Use ditalini or small shells if elbow macaroni isn't available. Store leftovers in an airtight container in the refrigerator for up to 4 days. Not suitable for freezing as the mayo-based dressing separates when thawed. Before serving leftovers, stir in a spoonful of fresh mayonnaise to restore creaminess.