Pasta salads are my favorite thing to make for gatherings. They are so easy to make and the possibilities are endless. In this macaroni salad, we are combining pasta, veggies, and a really simple dressing. This is an ideal recipe to bring to a party, picnic, or BBQ. You can find all of my pasta salad recipes here: Pasta Salad.
Making Ahead and Storing Macaroni Salad
This homemade macaroni salad can be prepared up to 48 hours in advance. Whether you are making it ahead or storing leftovers, be sure to keep it in an airtight container in the refrigerator. Give it a good stir before serving. If this salad sits out for more than two hours, toss it. This isn’t a dish you want to eat after it has been at room temperature or in the heat for a few hours for food safety purposes.
Salad Ingredients
Elbow macaroni: Elbow macaroni is the classic pasta shape for macaroni salad. Its small, curved shape holds the creamy dressing well, ensuring each bite is full of flavor. You can absolutely use any small pasta that you prefer. See my tips below for cooking pasta for pasta salad. Celery: Adds some refreshing crunch to the salad. Red bell pepper: Brings a sweet, mild flavor and vibrant color to the salad along with some crunch. Green onions: Green onions offer a mild onion flavor without being overpowering. Frozen peas: A convenient way to add sweetness and a pop of color. You add them in frozen. They thaw quickly and add a tender texture to the salad.
Cook your pasta. Drain and rinse the cooked pasta with cold water. While the pasta is cooking, dice the vegetables. Make the sauce. In a small bowl whisk together the ingredients for the sauce. Taste the sauce and adjust the seasonings as desired. Put the salad together. In a very large bowl, mix the cooked pasta, peas, red peppers, green onions, and celery. Pour the dressing over and mix to combine. Enjoy or place in the refrigerator.
Use plenty of water. Be sure to use a big pot with plenty of water for the pasta to expand as it cooks. A pound of pasta needs four to six quarts of water. Salt the water. Add a good amount of salt to the boiling water before adding the pasta. Salted water not only flavors the pasta but also enhances the overall taste of your pasta salad. Make sure the water is a roaring boil. You want to see large, constant bubbles before adding any dry pasta. Set a timer. Cook the pasta until it is al dente, which means it is cooked through but still firm to the bite. This is important because the pasta will absorb some of the dressing and continue to soften slightly after mixing with other ingredients. Set a timer following the directions on the box as soon as you add the noodles to the water. Rinse the pasta after draining. While usually I don’t recommend this when cooking pasta, rinsing it with cold water will stop it from cooking and prevent it from sticking together since it is going into a cold salad.
