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Macaroni Salad is the perfect side dish for summer! This recipe is the perfect choice for your next potluck, picnic, or cookout.
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I have to admit; when I was younger, I was not too fond of any kind of macaroni salad, potato salad, or coleslaw. Weird, I know. Man, oh, man, I had no idea what I was missing! In my much wiser adult years, I enjoy these salads, especially in the summer. There’s just something about a cold salad on a hot day.
When it comes to summer salads, I have my preferences. Doesn’t everyone? This macaroni salad is a little on the sweet and tangy side. It’s perfect and addictingly delicious!
This macaroni salad is on our menu quite a lot in the summer. I swear, I could eat just the dressing by the spoonfuls. It’s just that good! This is a nice salad for potlucks, baby showers, church functions, reunions, and every event you can think of.
What to serve with Macaroni Salad
We especially love to serve this dish with hot dogs and hamburgers. Serving it with any smoked or grilled meat is another great option. Sometimes, we also serve this recipe with a sandwich for a quick and easy dinner. It’s a must when we make Loco Moco.
Any time we host a potluck or cookout, this dish makes an appearance. It’s also great to take along when you need a dish to feed a crowd.
Macaroni Salad FAQs
Stored in the fridge in an airtight container, it’s good for up to 5 days.
Personally, I would not. Mayonnaise has a tendency to want to separate or become oily after freezing and thawing.
You will get approximately 8 servings per pound of pasta. Depending on how much you think people will eat, or how many leftovers you want (or don’t), you can use this measurement as a good starting point.
Recipe Tips
- Quickly chill the pasta and stop the cooking process – After draining the pasta, run cold water over it while still in the colander until it’s cool. You may need to use your clean hand or give it a couple of good shakes to get to the bottom.
- Some people like pickles or hard-boiled eggs in their Macaroni Salad – feel free to add those if you like it that way.
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Macaroni Salad
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Equipment
Ingredients
- 16 ounces uncooked elbow macaroni
- 4 carrots, shredded and roughly chopped
- 1 small red onion, finely chopped
- ½ green bell pepper, seeded and finely chopped
- ½ red bell pepper, seeded and finely chopped
- 1 cup finely chopped celery
- 2 cups mayonnaise
- 1 can sweetened condensed milk, 14 ounce
- ½ cup white sugar
- ½ cup white vinegar
- salt and pepper, to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Add macaroni and cook until tender, about 8 minutes. Rinse the pasta under cold water to cool and stop the cooking process and drain.
- In a large bowl, stir together the carrots, red onion, green pepper, red pepper, and celery. Mix in the mayonnaise, sweetened condensed milk, sugar, vinegar, salt, and pepper. Add the cooked macaroni and toss gently.
- Cover and refrigerate for at least 8 hours.
- Serve cold.
Notes
- Quickly chill the pasta and stop the cooking process – After draining the pasta, run cold water over it while still in the colander until it’s cool. You may need to use your clean hand or give it a couple of good shakes to get to the bottom.
- Some people like pickles or hard-boiled eggs in their Macaroni Salad – feel free to add those if you like it that way.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on March 27, 2012. Updated on June 1, 2021.
Hello Jamie,
Do you use 1 pound box of dry elbow macaroni or 2 pounds box? Thanks for taking the time to answer me.
Use a 1 lb. box of dry macaroni ?
Oh my goodness Jamie! Made it and WOW!!!! Thanks much again for getting back to me.
I’m so glad you enjoyed it!
Not sure if I want to give my friends the recipe?
I’ve tried your potatoe salad & it was a huge hit. I haven’t made potatoe salad in ages, but I remember my grandma used to add a couple of tablespoons of pickle juice & some shredded carrot. Your recipe reminded me of my grandmas. I will definitely try the macaroni salad soon.
I made your macaroni salad yesterday, all I can is say is it’s amazing!! Definitely a keeper & will make it for my next bbq invite.
I would say the sweetened condensed milk is the secret ingredient. I like to let this sit overnight as well. I use Jane's Krazy Mixed Up Pepper for everything, and I used it with this. I have shared the recipe with others. HUGE hit.
I made this and loved it but wondered how it would taste if I used Apple Cider Vinegar instead…
I've never used apple cider vinegar – if you try it that way, I would love to know how it turns out!
I make this recipe whenever our family gets together. I always use apple cider vinegar it is very good.
I don’t know about the apple cider vinegar, but I use pickle juice instead of vinegar.
I made this today, my husband LOVED it!
I have made this for over 20 yrs., and it is so good. Everyone wants the recipe, and nobody can believe it has the milk in it. Try it!!
Thanks so much for stopping by! This is definitely a hit at every place I've ever shared it! 🙂
Mmm this looks delish! And I am definitely on your side of things because I don't like mustard at all >.<Bookmarking this for later, it would go perfect with some Hawaiian BBQ I think~GinaPink Wings
Why sweetened condensed milk? Doesn't that make it too sweet?
It is a sweet and tangy combo with the sweetened condensed milk, sugar and vinegar.
Loving all your salad links to Food on Friday – have a great week.
Thank you for the invite 🙂