Macaroni Salad With Celery

There’s something about a big bowl of macaroni salad that instantly says, “You’re welcome to stay awhile.”

Twists of tender pasta are coated in a creamy, pale-gold dressing, dotted with bright green celery, ruby-red bell pepper, and sunshiny bits of egg.

It’s cool, crisp, and comforting all at once—a revitalizing make-ahead side that comes together surprisingly fast, then chills while you handle the rest of the meal.

This is the kind of dish busy families, beginners, and serious meal-preppers rely on: it keeps beautifully in the fridge and goes with almost anything.

I still remember a chaotic summer barbecue when the grill refused to light; while we scrambled for a solution, the macaroni salad disappeared in happy, heaping spoonfuls and singlehandedly saved the party.

It shines at Sunday suppers, potlucks, picnics, and grab-and-go lunches throughout the week.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers classic, creamy flavor with just-right tang and crunch
• Comes together quickly using simple, affordable pantry ingredients
• Stays delicious in the fridge, perfect for make-ahead gatherings
• Pairs effortlessly with cookouts, picnics, and weeknight dinners
• Easily customized with extra veggies, eggs, or different pasta types

Ingredients

• 8 ounces elbow macaroni, dry — cook just to al dente so it stays firm
• 1 teaspoon salt, for boiling water — seasons the pasta from the inside
• 3 stalks celery, finely diced — choose crisp, pale green stalks
• 0.5 small red onion, finely diced — use for mild sweetness and color
• 0.5 cup mayonnaise, full-fat — gives classic creamy texture
• 2 tablespoons sour cream, optional — adds tang and extra richness
• 1 tablespoon Dijon mustard, smooth — use a mild Dijon for balance
• 2 tablespoons apple cider vinegar — provides bright, fruity acidity
• 1 teaspoon granulated sugar — softens the vinegar’s sharpness
• 0.5 teaspoon kosher salt, plus more to taste — adjust after chilling
• 0.25 teaspoon black pepper, freshly ground — adds gentle heat and aroma
• 2 tablespoons fresh parsley, chopped — use flat-leaf for better flavor
• 2 hard-boiled eggs, chopped, optional — cook until just set for tender texture

Step-by-Step Method

Boil the Pasta

Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt to season the water.

Stir in the elbow macaroni and cook according to package directions, 8–10 minutes, until al dente. Stir occasionally to prevent sticking. Don’t overcook, or the salad will turn mushy once dressed.

Cool and Drain the Macaroni

Drain the cooked macaroni in a colander. Rinse under cold running water until the pasta is completely cool.

Shake the colander well to remove excess water. Transfer the cooled, well-drained macaroni to a large mixing bowl.

Spread it out slightly so it doesn’t steam and get soggy while you prepare the vegetables and dressing.

Dice the Vegetables

Place the celery and red onion on a cutting board.

Finely dice the celery into small, even pieces so it distributes well and stays pleasantly crunchy. Finely dice the red onion to avoid large, overpowering bites.

Add both the diced celery and onion directly into the bowl with the cooled macaroni.

Whisk the Creamy Dressing

In a small mixing bowl, add the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, kosher salt, and black pepper.

Whisk until the mixture is smooth, creamy, and fully combined. Taste and adjust the seasoning slightly if desired.

Make sure there are no lumps so the dressing coats the pasta evenly.

Combine Pasta and Dressing

Pour the creamy dressing over the macaroni, celery, and onion mixture.

Use a mixing spoon to stir gently but thoroughly. Make sure each piece of pasta is evenly coated, reaching down to the bottom of the bowl.

Scrape the sides to incorporate any dressing clinging there back into the salad.

Fold in Parsley and Eggs

Chop the fresh parsley and, if using, the hard-boiled eggs into small pieces.

Gently fold them into the dressed macaroni using a light hand so the eggs don’t break down too much. Mix just until everything looks evenly distributed.

Taste again and adjust salt and pepper as needed before chilling.

Chill and Serve the Salad

Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.

Refrigerate for at least 30 minutes, or up to a few hours, so flavors meld and the pasta absorbs some dressing.

Before serving, check the texture. If it seems dry, stir in a spoonful of mayonnaise or a splash of vinegar.

Ingredient Swaps

• Use Greek yogurt in place of sour cream, and up to half of the mayonnaise for a lighter dressing.
• Swap Dijon with yellow mustard or spicy brown mustard; use white vinegar or lemon juice instead of apple cider vinegar.
• For egg-free, omit the hard‑boiled eggs and choose egg-free mayo; for dairy-free, skip sour cream or use a plant-based yogurt.
• Make it gluten-free with gluten-free elbow pasta; use any short pasta shape if elbows aren’t available.
• Replace parsley with fresh dill, chives, or cilantro, and swap red onion with green onions or sweet onion if preferred.

You Must Know

– Troubleshoot • If the pasta turns out mushy

Rinse with very cold water, then toss with 1–2 teaspoons oil and chill uncovered for 10–15 minutes; this firms the surface so it holds dressing better and keeps the elbows from breaking or clumping.

– Flavor Boost • When tasting the dressing solo it seems too sharp

Keep it slightly saltier and tangier than you like—about 10–15% “too much”—because the bland pasta and celery will mute the flavor after 30–60 minutes in the fridge.

– Make-Ahead • For serving the next day

Hold back 2–3 tablespoons of the dressing and any delicate add-ins (eggs, herbs) and stir them in 15–20 minutes before serving; this refreshes the texture and prevents a dry, dull-tasting salad.

– Swap • To change the crunch and sweetness balance

Replace up to half the celery with diced bell pepper or carrot (about ½ cup total crunchy veg per 8 oz pasta); this keeps the same volume but softens the celery flavor and adds color.

– Safety • For picnics or potlucks

Keep the salad under 40°F (4°C) until serving, then limit time on the table to 1–2 hours max (or 1 hour if above 90°F/32°C); mayonnaise- and egg-based salads sit in the “danger zone” quickly and can develop bacteria.

Serving Tips

• Serve chilled in a shallow bowl so dressing coats evenly, not pooling at bottom.
• Pair with grilled burgers, hot dogs, fried chicken, or barbecue as a cool, creamy side.
• Spoon into lettuce cups for a lighter, bite-sized party presentation.
• Garnish with extra chopped parsley, celery leaves, and a dusting of black pepper on top.
• Portion into small mason jars for picnics or make-ahead lunchbox sides.

Storage & Make-Ahead

Macaroni salad keeps in the fridge for 3–4 days in an airtight container.

It’s ideal to make it 1 day ahead so flavors meld; you may need to stir in a bit more mayonnaise before serving.

This salad doesn’t freeze well—pasta and mayo separate and turn mushy.

Reheating

Macaroni salad is best served cold, but for a slightly warm version, heat gently.

Use short microwave bursts at 50% power.

Alternatively, warm it in a covered oven-safe dish at low heat.

You can also use a low-flame stovetop skillet.

Cookout and Picnic Traditions

While you can gently warm a portion if you like, I always envision this salad nestled in a cold bowl on a picnic table, beads of condensation on the sides as the grill smokes in the background.

For me, macaroni salad with celery is the quiet anchor of a cookout—steady, familiar, never showy.

I think of paper plates bending under burgers, corn on the cob rolling dangerously close to the edge, kids darting past with dripping popsicles. In the middle of that chaos, this salad waits, chilled and dependable.

I’ll scoop a generous spoonful next to whatever’s hot off the grill, then circle back later for just “one more bite.” It’s the dish I trust to taste like summer, every single time.

Final Thoughts

Give this macaroni salad a try for your next picnic, potluck, or easy weeknight side—its creamy dressing and fresh crunch are always a hit.

Feel free to tweak the mix-ins and seasonings to make it perfectly your own!

Frequently Asked Questions

How Can I Adjust This Recipe for Low-Sodium or Heart-Healthy Diets?

You’ll skip added salt, use low-sodium mustard and vinegar, and swap half the mayo for plain yogurt. I do this for my dad’s heart—suddenly the bowl tastes lighter, brighter, and just as comforting.

What Food Safety Tips Apply When Serving This Salad at Outdoor Events?

I always keep this chilled under 40°F, nestle the bowl in ice, and never let it sit out over two hours—one, if it’s blazing. I use small refillable bowls so the big batch stays cold.

Can I Scale This Recipe for a Large Crowd or Catering?

You can absolutely scale it; I’ve doubled, tripled, even “party-sized” it. I keep ratios the same, cook pasta in batches, mix dressing separately, then combine in deep pans and chill like quiet, creamy lakes.

How Do I Calculate Approximate Nutrition Facts per Serving for This Salad?

You’ll plug each ingredient into a nutrition calculator, total everything, then divide by six servings. I do this in free apps, tweaking for egg or sour cream, watching calories, fat, and sodium shift like dials.

Are There Kid-Friendly Variations for Picky Eaters Who Dislike Onion or Celery?

You can absolutely tweak it: I skip onion, swap celery for tiny peas or grated carrot, add extra mayo for creaminess, then stir in cheese cubes—my niece only eats it when she spots the “treasure” cheddar.