In search of a go-to macaroni salad for backyard barbecues, a church potluck, or the holidays? This classic recipe from my Nana is a crowd pleaser and perfectly portable!
Why this recipe works
The addition of diced crunchy vegetables works perfectly with the al dente pasta in this family favorite.
Simple ingredients mean it’s quite possible that you have everything you need in your pantry and refrigerator.
Nana brought her macaroni salad to every church potluck she attended. If she didn’t bring it, she heard about it!
Ingredients you will need
While I suggest red bell pepper in this salad, you can use any variety of bell or sweet pepper. Red adds nice color, but so would yellow or orange or a combination of all the above!
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
How to Make Nana’s Macaroni Salad
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!
- Cook macaroni according to package directions; drain and rinse with cold water until completely cool.
- Combine Mayonnaise, vinegar, Dijon Mustard, sugar, salt, and pepper in large bowl.
- Stir together celery, bell peppers, onion, and dressing ingredients.
- Stir in the cooked and cooled macaroni.
- Cover with plastic wrap and allow to sit in the refrigerator for at least one hour, preferably 4 hours.
Expert Tips & FAQs
- Dressings tend to taste better with time. Allowing your macaroni salad to sit in the refrigerator for several hours gives the dressing a chance to soak into the pasta. The flavor melds nicely and you will enjoy this salad so much more!
- I like to use a Chop Wizard with the small chop blade to quickly chop my veggies. I don’t like giant chunks in my salad. My belief is that the vegetables should complement and enhance the macaroni, not overpower it.
- We use elbow macaroni in our salad, but you can use whatever you like. Ditalini is a variety of pasta shaped like little short tubes and works great in macaroni salad!
I hope you love Nana’s Macaroni Salad just as much as we do!
More Salad Ideas for Summer
- Mom’s Potato Salad
- Amish Macaroni Salad
- Rainbow Summer Pasta Salad
- Tuna Pasta Salad
- Fruit Salad
- Chicken Salad with Grapes
- Asian Broccoli Slaw
- Cucumber Salad
- Egg Salad with Chives
- Taco Pasta Salad
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Nana's Macaroni Salad
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 8 ounces elbow macaroni about 2 cups
- 1 cup mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup diced celery
- 1 1/2 cups diced green or red bell pepper
- 1/4 cup diced onion
Things You'll Need
Instructions
- Cook macaroni according to package directions; drain and rinse with cold water until completely cool.
- Combine Mayonnaise, vinegar, Dijon Mustard, sugar, salt and pepper in large bowl.
- Stir together celery, bell peppers, onion, and dressing ingredients.
- Stir in the cooked and cooled macaroni.
- Cover with plastic wrap and allow to sit in the refrigerator for at least one hour, preferably 4 hours.
Expert Tips & FAQs
- Dressings tend to taste better with time. Allowing your macaroni salad to sit in the refrigerator for several hours gives the dressing a chance to soak into the pasta. The flavor melds nicely and you will enjoy this salad so much more!
- I like to use a Chop Wizard with the small chop blade to quickly chop my veggies. I don't like giant chunks in my salad. My belief is that the vegetables should complement and enhance the macaroni, not overpower it.
- We use elbow macaroni in our salad, but you can use whatever you like. Ditalini is a variety of pasta shaped like little short tubes and works great in macaroni salad!
Nutrition
Amanda Formaro
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Amanda Kelley says
I made this for Easter dinner for my family and it got devoured! Everyone loved it! Its my go-to recipe now!