Macaroni Salad is the kind of dish that disappears fast—especially at spring picnics, graduation parties, or summer potlucks. It’s creamy, tangy, and loaded with crunch from fresh veggies, making it the perfect side dish for just about any occasion. Whether you’re prepping for a crowd or just want something satisfying on a regular weeknight, this recipe is always a hit. Need another cold salad? You’ll love our Caprese Tortellini Salad!
Why You’ll Love This Macaroni Salad
This classic salad is sweet, tangy, and packed with flavor. What sets this version apart is the use of Miracle Whip instead of mayonnaise. While mayo is a pantry essential for many, Miracle Whip brings a signature sweetness and tang that defines traditional macaroni salad. In this case, the two aren’t interchangeable—stick with Miracle Whip for the best result.
Tips for Variations
Want to make it heartier? Diced ham is a fantastic addition, especially if you’ve got leftovers from a holiday ham or Brown Sugar Glazed Ham. If you’re thinking of switching up the pasta, go for something sturdy. Elbow macaroni is the classic choice, but bow-tie, rotini, or fusilli work well too. Avoid long or delicate noodles like spaghetti, which can turn mushy and soak up too much dressing.
Make Ahead and Storage
Macaroni Salad holds up well in the fridge, making it a great make-ahead option. Store it covered in an airtight container for up to 3 to 5 days. Just give it a good stir before serving to redistribute the dressing and refresh the texture.
Macaroni Salad
Ingredients
- 12 ounces elbow macaroni
- 4 large hard-boiled eggs, chopped
- 1 small red bell pepper, seeded and chopped
- 1 small Vidalia onion, chopped (or other sweet onion)
- 3 stalks celery, chopped
- 2 cups Miracle Whip salad dressing
- 2 tablespoons dill pickle relish
- 3 tablespoons yellow mustard
- 2 teaspoons white distilled vinegar
- ¼ cup granulated sugar
- ¾ teaspoon celery seed
- ½ teaspoon kosher salt
Instructions
- Bring a large pot of water to a boil. Add the elbow macaroni and cook for one minute less than the time listed on the package. Drain the pasta and rinse under cold water to stop the cooking. Set aside.
- In a large bowl, combine the chopped hard-boiled eggs, red bell pepper, Vidalia onion, and celery. Stir together until evenly mixed.
- In a medium bowl, whisk together the Miracle Whip, dill pickle relish, yellow mustard, white distilled vinegar, granulated sugar, celery seed, and kosher salt until smooth and well combined.
- Pour half of the dressing mixture over the egg and vegetable mixture. Stir to coat everything evenly.
- Add the cooled macaroni to the bowl and stir until fully combined. Add more of the dressing mixture, a little at a time, until everything is well coated to your liking.
- Serve immediately, or cover and refrigerate until ready to serve.
This recipe is adapted from Iamhomesteader’s Amish Macaroni Salad.
More Delicious Pasta Salads
Caprese Pesto Pasta Salad
Caprese Pesto Salad is a cold pasta salad that is made with cooked pasta noodles, homemade pesto, fresh mozzarella cheese, and grape tomatoes.
Chipotle Lime Pasta Salad
Try this zesty Chipotle Lime Pasta Salad—tender pasta tossed with creamy chipotle dressing, avocado, black beans, corn & fresh veggies!
Caprese Tortellini Salad
Caprese Tortellini Salad combines cheese-filled tortellini, tomatoes, mozzarella, and basil, tossed in a tangy balsamic vinaigrette.