Grandma's Macaroni Salad
A classic, creamy macaroni salad that still has just enough flavor, color, and crunch. This potluck-friendly side dish is easy to make and easy to love.
Equipment
- Large mixing bowl
- Wooden spoon or spatula
- Colander
- Plastic wrap or airtight container
Ingredients
- 1 cup mayonnaise
- 2 teaspoons sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground mustard
- 8 ounces elbow pasta (half a box, slightly undercooked)
- ½ cup frozen peas
- ½ cup diced fresh celery
- ½ cup diced red bell pepper
- ½ cup diced red onion
Instructions
- Prepare the dressing. Whisk the mayonnaise, sugar, salt, black pepper, and ground mustard in a small mixing bowl until smooth.
- Cook the pasta. Boil the elbow pasta for 1 minute less than the package instructions to make sure it’s slightly undercooked. Drain and let it cool completely.
- Assemble the salad. Add the cooled pasta, frozen peas, diced celery, red bell pepper, and red onion in a large mixing bowl. Pour the dressing over the top and stir well to combine.
- Chill. Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld. Serve cold.
Notes
The dressing is key in a salad, and using good mayo helps with the taste. Adding a bit of sour cream or Greek yogurt can make it creamier, and add a tang.
It’s best to use frozen peas from the bag since they thaw well in the salad and stay crisp. While you can use fresh peas, frozen ones are easier and don’t go soft as quickly.
Let it sit in the fridge for at least 2 hours or overnight. This helps the flavors come together better. If possible, prepare the salad a day ahead for an even tastier dish.
Once it’s chilled, try it again. Cold dishes might need more seasoning, so feel free to add more salt, pepper, or a sprinkle of sugar if it needs a boost.
To make it look nice, sprinkle some paprika or fresh herbs like parsley or chives on top before serving it. It adds a nice color and a fresh taste.
This recipe is quite adaptable! You’re welcome to add things like shredded cheese, pickles, or bacon bits. You can also switch the elbow pasta for another type of short pasta if you like.
If you’re taking it to a BBQ or outdoor gathering, keep the salad cool by placing its bowl in a bigger bowl filled with ice. This helps keep it fresh and safe to eat for a longer time.
Servings: 8 servings