Macaroni Salad With Celery And Onion

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

Picture tender elbow pasta coated in a cool, creamy dressing, speckled with bright red bell pepper, crisp celery, and flecks of green onion.

It’s a revitalizing, make-ahead side dish that comes together quickly, then chills in the fridge while you handle everything else.

Perfect for busy weeknights, casual family dinners, and beginners who want something foolproof, it’s also a dream for meal-preppers who like opening the fridge to ready-to-eat comfort.

I still remember the frantic afternoon before a summer potluck when my plans fell apart—no time for anything elaborate.

Macaroni salad saved the day; I tossed it together in minutes, and it arrived at the table cool, colorful, and completely cleared out by the end of the night.

It shines at backyard cookouts, Sunday suppers, and easy packed lunches. Ready to bring this dish to life?

Why You’ll Love It

• Delivers creamy, tangy flavor with crisp celery and onion crunch
• Comes together quickly with simple, budget-friendly everyday ingredients
• Stays delicious for days, perfect for make-ahead meals and picnics
• Pairs easily with burgers, barbecue, sandwiches, and potluck spreads
• Adapts effortlessly with add-ins like relish, herbs, or hard-boiled eggs

Ingredients

• 8 oz elbow macaroni, dry — cook just to al dente so it stays firm
• 1 tsp salt, for boiling water — seasons the pasta from the inside
• 1 cup celery, finely chopped — adds crunch to each bite
• 1/2 cup red onion, finely chopped — gives sharp, savory flavor
• 3/4 cup full-fat mayonnaise — creates a rich, creamy dressing
• 2 tbsp apple cider vinegar — adds tang to balance the richness
• 1 tbsp yellow mustard — brings classic deli-style flavor
• 1 tsp granulated sugar — lightly rounds out the acidity
• 1/2 tsp fine salt — adjust to taste after mixing
• 1/4 tsp freshly ground black pepper — adds mild heat and aroma
• 1/4 cup dill pickle relish, drained (optional) — for extra tangy crunch
• 2 tbsp fresh parsley, chopped (optional) — adds color and freshness

Step-by-Step Method

Boil the Macaroni

Bring a large pot of water to a rolling boil. Add the teaspoon of salt, then stir in the elbow macaroni.

Cook according to package directions until just al dente, tender but still slightly firm.

Avoid overcooking so the pasta holds its shape. Once done, promptly remove from heat to prevent further softening.

Cool and Drain the Pasta

Pour the cooked macaroni into a colander. Rinse thoroughly under cold running water until the pasta is completely cool.

Shake the colander well to remove excess water so the salad doesn’t become watery.

Let the macaroni sit for a few minutes to drain fully before transferring to a large mixing bowl.

Prep and Add the Vegetables

Finely chop the celery and red onion on a cutting board using a sharp chef’s knife.

Aim for small, even pieces to guarantee a pleasant texture and balanced flavor in every bite.

Add the cooled macaroni to a large mixing bowl, then scatter the chopped celery and onion over the top, ready for dressing.

Whisk the Dressing Together

In a small mixing bowl, add the mayonnaise, apple cider vinegar, yellow mustard, granulated sugar, salt, and black pepper.

Whisk until the mixture is completely smooth and emulsified.

Make certain no streaks of mustard or mayonnaise remain. Taste and adjust seasoning slightly if needed, keeping in mind flavors will mellow as the salad chills.

Combine Pasta and Dressing

Pour the prepared dressing over the macaroni, celery, and onion mixture. Use a spatula or large spoon to gently fold everything together.

Coat all the pasta and vegetables evenly without crushing the macaroni. Scrape the sides and bottom of the bowl to guarantee the dressing is fully incorporated throughout the salad.

Add Relish and Herbs (Optional)

If using, fold in the drained dill pickle relish and chopped fresh parsley. Distribute them evenly without overmixing.

The relish adds tang and slight sweetness, while parsley brings fresh, herbal notes and color.

Adjust the quantity to taste. Make sure the ingredients are well combined but the pasta remains intact and not broken.

Adjust Seasoning to Taste

Taste a spoonful of the salad to check balance and seasoning. Add a pinch more salt or pepper if the flavors seem flat.

Splash in a bit of vinegar for extra tang if desired. Fold gently after each adjustment. Remember the flavors will intensify slightly during chilling, so avoid oversalting at this stage.

Chill the Salad Thoroughly

Cover the mixing bowl tightly with plastic wrap or a lid. Place the salad in the refrigerator and chill for at least one hour.

Allow the pasta to absorb some dressing and the flavors to meld. Keep it well chilled, especially if serving at a picnic or potluck, to maintain freshness and food safety.

Refresh and Serve Cold

Just before serving, give the macaroni salad a gentle stir to redistribute the dressing. Check the texture; if it seems dry, add a spoonful of mayonnaise or a small splash of vinegar and mix again.

Taste once more and adjust seasoning if needed. Serve the salad well chilled, alongside your favorite main dishes.

Ingredient Swaps

• Use whole-wheat, chickpea, or lentil macaroni for more fiber or gluten-free needs.
• Swap mayo with Greek yogurt or a half-yogurt/half-mayo mix for a lighter dressing; use vegan mayo for a dairy-free, egg-free version.
• Replace apple cider vinegar with white wine vinegar, rice vinegar, or lemon juice; yellow mustard can be swapped for Dijon or spicy brown mustard.
• Use green onion or sweet onion instead of red onion, and cucumber or bell pepper instead of (or in addition to) celery for different crunch.
• If you don’t have dill relish, finely chop dill pickles or omit entirely; parsley can be swapped with dill, chives, or cilantro, or left out.

You Must Know

– Scale – When doubling or tripling, increase pasta linearly but hold back 10–15% of the dressing ingredients and seasonings, adding them gradually after chilling 30–60 minutes; larger batches often need proportionally less dressing and salt because the volume traps more moisture and flavor.

Serving Tips

• Serve chilled in a wide, shallow bowl for easy scooping at gatherings.
• Garnish with extra parsley, cracked pepper, and a drizzle of olive oil.
• Pair with grilled chicken, burgers, or barbecue ribs for a classic cookout plate.
• Spoon into lettuce cups for a lighter, individual party serving.
• Pack in individual jars or containers for picnics and potlucks.

Storage & Make-Ahead

Macaroni salad keeps well in the refrigerator for up to 3 days in an airtight container.

It’s ideal to make 1 day ahead so flavors meld.

Stir before serving and add a spoonful of mayo or splash of vinegar if it thickens.

This salad doesn’t freeze well.

Reheating

Macaroni salad is best served cold, but if slightly warming leftovers, use low-power microwave in brief bursts.

Use a covered oven-safe dish at low heat, or gentle stovetop warming, adding mayonnaise afterward.

Picnic and Potluck Culture

When you bring macaroni salad, you’re not just offering food—you’re offering comfort, familiarity, and a reason for people to gather close.

Final Thoughts

Give this macaroni salad a try and see how it fits into your next cookout, picnic, or easy weeknight dinner.

Feel free to tweak the veggies, add-ins, or seasonings to make it your own signature version.

Frequently Asked Questions

How Can I Safely Transport This Salad on Long Car Trips?

I pack it in a chilled, airtight container, nestle it in a cooler with plenty of ice packs, and keep the cooler closed. I treat it like a little treasure chest of cold comfort.

What Protein Additions Turn This Macaroni Salad Into a Full Meal?

I’d stir in tender diced chicken, flaked tuna, or chopped hard‑boiled eggs; I’ve even used leftover ham. They turn each creamy, crunchy forkful into a satisfying meal, perfect for road‑trip picnics or lazy porch dinners.

How Do I Scale This Recipe for a Large Crowd or Catering?

I scale it by multiplying every ingredient by the number of 6-person batches you need; I’ve fed 50 this way. Prep in hotel pans, chill deeply, and stir in a little extra mayo just before serving.

Can I Use Gluten-Free Pasta Without Affecting Texture and Flavor?

Yes, you can, but choose a sturdy gluten-free pasta and cook it just to al dente. I’ve served this way at picnics; guests never noticed. Rinse, cool completely, then chill—its texture holds beautifully.