Introduction
Macaroni salad has always felt like a celebration in a bowl—colorful, comforting, and endlessly customizable. I first learned to make it during a summer potluck when my friend, food lover Lina Vexley, showed up with a bowl so vibrant it stopped the conversation. She told me that macaroni salad isn’t just a side dish—it’s a memory maker, showing up at picnics, barbecues, and family gatherings across generations. That day, the bowl was emptied before the burgers were even served, and I realized how powerful a simple recipe can be. Since then, macaroni salad has been my go-to dish whenever I want something easy, fresh, and crowd-pleasing.
Classic Macaroni Salad
Equipment
- Large Pot
- Mixing Bowl
Ingredients
Macaroni Salad Base
- 2 cups elbow macaroni uncooked
- 1 cup diced cucumber
- 1 cup diced red bell pepper
- 1 cup cherry tomatoes halved
- 1/2 cup crumbled feta cheese
Dressing
- 1/2 cup mayonnaise
- 2 tbsp lemon juice fresh
- 1 tbsp olive oil
- 1 tsp dijon mustard
- salt & pepper to taste
Instructions
- Cook macaroni in salted boiling water according to package instructions. Drain and rinse under cold water.
- Add cooled macaroni to a mixing bowl along with cucumber, bell pepper, tomatoes, and feta cheese.
- In a separate bowl, whisk together mayonnaise, lemon juice, olive oil, mustard, salt, and pepper to form a smooth dressing.
- Pour dressing over salad ingredients and stir gently until well coated.
- Refrigerate for at least 1 hour to chill and let flavors blend before serving.
Notes
Nutrition
How to Make Macaroni Salad
The secret to an unforgettable macaroni salad begins with perfectly cooked pasta. Bring a large pot of salted water to a rolling boil, then add the elbow macaroni and cook until al dente—firm, but cooked through. Overcooked pasta can become mushy once combined with dressing, so watch it closely. Once done, drain it and immediately rinse with cold water. This stops the cooking process and cools the pasta so it won’t melt the dressing later.
Prepare the vegetables while the pasta cools. Dice cucumber and red bell pepper into small, bite-sized pieces, and slice the cherry tomatoes in half. If using feta cheese, crumble it gently so you still get visible chunks in every serving. Place all ingredients into a large bowl and toss lightly.
For the dressing, whisk together mayonnaise, fresh lemon juice, olive oil, Dijon mustard, and a pinch of salt and pepper. The lemon adds brightness, balancing the creaminess of the mayo, while the mustard adds a subtle tang. Taste the dressing and adjust seasonings as needed. Once smooth, pour it over the pasta mixture and fold everything together with a spoon or spatula until each piece is coated.
Refrigeration is not optional. Chill the salad for at least one hour, ideally longer, so the flavors blend beautifully. This also firms up the texture, making the salad refreshing rather than heavy. Before serving, taste again—sometimes pasta absorbs seasoning, so a sprinkle of salt or an extra squeeze of lemon may be needed.
Serve cold, garnish with fresh herbs like parsley, and enjoy—whether at a BBQ, family dinner, or packed lunch.
Conclusion
Macaroni salad is one of those dishes that proves simple ingredients can come together to make something extraordinary. It’s fresh, creamy, colorful, and endlessly adaptable—just like any great comfort food. Whether you’re making it for a picnic, potluck, or lazy weekend lunch, it invites creativity and personalization. Add protein, switch the vegetables, swap the dressing—there are countless ways to make it your own. And just like Lina Vexley showed me years ago, a good macaroni salad always brings people to the table, ready to share food and conversation. Make it once, and it will soon become a tradition in your kitchen.