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Bowl of Macaroni Salad with pasta, ham, peas, and cheese with a wooden spoon dipped in the bowl.
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5 from 23 votes

Classic Macaroni Salad Recipe

This Classic Macaroni Salad Recipe is loaded with ham, cheddar cheese, peas, carrots, and green onions in a creamy, tangy dressing. It is an easy make-ahead side dish for BBQs, picnics, and potlucks.
Prep Time20 minutes
Cook Time10 minutes
Refrigerate3 hours
Total Time3 hours 30 minutes
Course: Salad
Cuisine: American
Keyword: Macaroni Salad, Salad
Servings: 12
Calories: 425kcal
Author: Erica Walker

Ingredients

  • 1 pound elbow macaroni or any other small pasta shape
  • 1 cup mayonnaise
  • 2 teaspoons yellow mustard (or to taste)
  • 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 cubed
  • 1 cup cheddar cheese cubed
  • 2/3 cup frozen peas thawed
  • 2 carrots shredded
  • 3 green onions sliced thin

Instructions

  • Cook macaroni in salted water according to package directions until tender but not mushy. Drain and rinse under cold water until cooled. Let the pasta drain well.
    Bowl of cooked macaroni pasta.
  • In a medium mixing bowl, whisk together mayonnaise, yellow mustard, sour cream, apple cider vinegar, sugar, kosher salt, and black pepper.
    Glass bowl of ingredients for macaroni salad dressing including mayo, sour cream salt, sugar, pepper, mustard and apple cider vinegar. Spatula on the side.
  • Add the cooled macaroni to a large bowl with the ham, cheddar cheese, peas, carrots, and green onions.
    Bowl of cooked pasta with green peas, cubed cheese, sliced green onions, cubed ham and shredded carrot.
  • Gently toss to combine the noodles with the add ins.
    Mix of pasta and mix ins in a large bowl with a wooden spoon.
  • Pour the dressing over the macaroni mixture and gently fold together until everything is evenly coated. Cover and refrigerate for at least 3 hours or overnight to allow the flavors to blend.
    Large bowl of Macaroni Salad. Wooden spoon on the side.
  • Stir well before serving. If the macaroni salad seems dry after chilling, stir in milk a little at a time until it reaches the creamy consistency you like.
    Spoon holding a scoop of Macaroni Salad from a large bowl.

Video

Notes

  • Cook the macaroni until tender but still holding its shape. Overcooked pasta can become mushy once it sits in the dressing.
  • Rinse the cooked macaroni under cold water to stop the cooking and cool it before adding the dressing.
  • Drain the macaroni thoroughly so excess water doesn’t thin the dressing.
  • Yellow mustard gives this salad its classic flavor, but Dijon can be substituted or the mustard can be omitted.
  • For the best flavor, refrigerate for at least 3 hours. Making it the day before works especially well.
  • If the salad becomes dry after chilling, stir well and add 1 to 2 tablespoons of milk as needed.
  • Keep refrigerated until serving. Do not leave macaroni salad out longer than 2 hours, or 1 hour when temperatures are above 90°F.
  • Store leftovers covered in the refrigerator for 3 to 4 days. Freezing is not recommended.

Nutrition

Calories: 425kcal | Carbohydrates: 33g | Protein: 12g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 823mg | Potassium: 242mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2752IU | Vitamin C: 10mg | Calcium: 92mg | Iron: 1mg