This is the best classic Macaroni Salad! It’s loaded with ham, cheese, and veggies, in a creamy dressing. Perfect as a side dish, and for BBQs and potlucks.
Mom’s Macaroni Salad
Typically I’m not a fan of classic Macaroni Salad. However, my mom’s recipe is the exception. The ingredients are fresh and colorful, and it tastes amazing! We would always have this at family picnics or trips to the lake. It is also a perfect side dish for Easter dinner or a BBQ on the 4th of July. In fact, this recipe appears at so many of our family functions – it definitely gets the stamp of family favorite!
What Kind of Pasta is Best For Macaroni Salad?
Obviously, elbow macaroni is the preferred pasta for macaroni salad. However, sometimes it’s fun to switch things up a bit. Any small pasta shape will work. I especially like elbows and shells because they catch little pockets of dressing that are oh-so-yummy! Here are some more pasta ideas for macaroni salad:
- Cavatappi
- Farfalle (Bowtie)
- Rotini
- Ditalini
- Rotelle (Wagon Wheel)
Additional Mix-In Ideas
The great thing about this salad is that you can switch up the salad ingredients depending on what you have in the fridge and what your family will eat. Usually, we start with ham, cheese, and peas and go from there. Additionally, some other mix-in ideas include:
- red peppers
- green peppers
- cucumbers
- diced tomatoes
- grape or cherry tomatoes cut in half
- baby corn
- shredded carrots
- celery
- red onion
- green onion
- sweet pickle
Tips for Making Macaroni Salad
- I like to make this salad a day and ahead and let it chill overnight. This gives the flavors a chance to blend and it tastes delicious!
- When making ahead, store in Ziplock bags until ready to serve – this way you save on dishes, too.
- If it seems a little dry when ready to serve, just add a splash of milk before serving and stir for a few minutes.
- Depending on your tastes, you can add in or substitute ingredients to the dressing as well. Dijon mustard can be used instead of yellow mustard. Garlic powder, onion powder, lemon juice, and other seasonings can add flavors to your taste.
Frequently Asked Questions
We have had such a great response to this macaroni salad recipe. We love getting comments from our readers! Since a lot of questions have been asked multiple times below, we thought we would answer them all up here!
- Q. Can this be frozen?
- A. Typically macaroni salad does not freeze well, but it can be refrigerated for several days and still taste great!
- Q. What else can I add?
- A. We have seen people comment using tuna, crab, celery, peppers, onions, banana peppers, chicken, turkey, and boiled egg with great success. Let us know of any other add-ins you have tried! We would love to hear!
- Q. How do I keep my macaroni from sticking together when cooling?
- A. We usually just run the pot we boiled the noodles with under cold water before adding the pasta back to it after draining (not rinsing the noodles– just cooling down the pot, itself). Additionally you can save a little of the pasta water that you drained off. Add a little back at a time if it is getting too dry while cooling. You can also place the macaroni on a cookie sheet while cooling. If you are in a time crunch, you can also just run cold water over the pasta to cool it quickly while draining. However, this will rinse off some of the starch and salt on the pasta, and it will lose some flavor.
Looking for More Great Recipes?
If you want to check out more ideas for macaroni salad, check out our Hawaiian Mac Salad. This is an authentic macaroni salad recipe from when I lived in Hawaii and it is perfect for luaus! You can also try our Creamy Bacon Ranch Pasta Salad. You basically can’t go wrong with bacon. If these aren’t enough, you can also check our ALL of our delicious salad recipes HERE.
How to Make Macaroni Salad
Ingredients
- 1 pound elbow macaroni or any other small pasta shape
- 1 cup mayonnaise
- 2 tablespoons mustard
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1/2 tablespoon kosher salt or to taste
- ground black pepper to taste
- 1 cup ham diced
- 1 cup cheddar cheese diced
- 2/3 cup frozen peas thawed
- 3 carrots shredded
- cucumber peeled and diced
- 3 green onions sliced thin
Instructions
- Prepare macaroni to al dente according to package directions. After macaroni is cooked, drain well and cool to room temperature.
- In a medium-sized mixing bowl, combine mayonnaise, mustard, sour cream, apple cider vinegar, sugar, salt, and pepper.
- In a large bowl toss macaroni with ham, cheese, peas, carrots, and other mix-ins.
- Fold in mayonnaise mixture until pasta is well coated. Cover with plastic wrap and refrigerate at least 3 hours or overnight. If the salad seems a little dry after setting up overnight, add some milk a little bit at a time until salad becomes nice and creamy again.
Angelina says
I can’t figure out why so many people muck-up a perfectly delicious cold salad with mustard. I like mustard, but not in salads, since (IMO) it tends to overpower the flavor of all the added goodies, even if you use yellow mustard. I think it’s a southern & midwestern thing. It’s a lovely salad w/o the mustard.
Ana Carrasco says
what does it mean by 11/2 mayo?
Favorite Family Recipes says
One and a half cups of mayo!
Judy says
One and a half cups