.png){kind=small}
Meredith’s Creamy Macaroni Salad
Meredith’s Creamy Macaroni Salad is the kind of timeless comfort dish that never goes out of style. It’s cool, creamy, and gently tangy, with just enough crunch to keep every bite interesting. This is not a rushed, throw-together pasta salad—it’s the kind that tastes better the longer it rests, quietly soaking up flavor until it becomes something everyone asks for by name.
Whether served at a backyard barbecue, packed into a picnic basket, or spooned alongside grilled chicken at a family dinner, this macaroni salad feels familiar in the best possible way. It’s dependable, nostalgic, and deeply satisfying, yet still fresh and balanced. Meredith’s version focuses on texture, seasoning, and patience, which is why it stands out from bland or watery macaroni salads.
Why This Macaroni Salad Is a Classic Favorite
The success of this salad lies in its simplicity done right. Each ingredient plays a clear role, and nothing feels unnecessary. The pasta is tender but not mushy, the dressing is rich without being heavy, and the vegetables provide contrast rather than distraction. This balance makes the salad approachable for everyone while still being satisfying for those who appreciate good home cooking.
Another reason this recipe works so well is its adaptability. It fits into casual meals just as easily as it does into celebratory gatherings. You can make it the night before, transport it easily, and trust that it will hold its texture and flavor beautifully.
Ingredients
- 2 cups (200 g) dry elbow macaroni
- 1 cup (240 g) full-fat mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (75 g) celery, finely diced
- 1/2 cup (75 g) red bell pepper, finely diced
- 1/3 cup (50 g) red onion, very finely minced
- 2 large hard-boiled eggs, chopped
- Optional: fresh parsley or chives for garnish
How to Make Meredith’s Creamy Macaroni Salad
Begin by bringing a large pot of well-salted water to a rolling boil. Add the elbow macaroni and cook until just tender. The pasta should be soft enough to absorb the dressing but firm enough to hold its shape once chilled. Drain thoroughly and rinse briefly with cold water to stop the cooking process.
Allow the macaroni to drain completely before transferring it to a large mixing bowl. Excess water will thin the dressing, so this step is important for achieving a creamy final texture.
In a separate bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, salt, and black pepper. The dressing should taste slightly tangy and mildly sweet, as the pasta will mellow the flavors once combined.
Add the diced celery, red bell pepper, red onion, and chopped eggs to the cooled macaroni. Pour the dressing over the mixture and gently fold everything together until evenly coated. Take care to mix slowly to avoid breaking the pasta.
Cover the bowl and refrigerate for at least two hours. This resting period allows the flavors to blend and the dressing to thicken naturally. For best results, chill overnight.
Texture and Flavor Tips
Finely diced vegetables are key to this recipe. Large chunks can overpower the pasta, while smaller pieces distribute flavor evenly throughout the salad. Red onion should be minced very finely to prevent sharp bites.
If the salad feels too thick after chilling, stir in one or two tablespoons of mayonnaise to loosen it. Always adjust seasoning after chilling, as cold temperatures dull flavors.
Serving Ideas
Meredith’s Creamy Macaroni Salad pairs perfectly with grilled meats, burgers, hot dogs, fried chicken, or barbecue ribs. It also works well as a make-ahead lunch side or part of a buffet-style spread.