If you’re looking for a delightful dish that’s quick, creamy, and bursting with flavor, Small Macaroni Salad is about to become your go-to recipe! With its tender pasta, crisp veggies, and lightly tangy dressing, this classic American side guarantees smiles at any picnic, potluck, or lunch table. The best part? You won’t be swimming in leftovers—this recipe is designed for smaller gatherings or a cozy night in. Each bite offers up nostalgic comfort and just the right amount of zing, making it impossible not to go back for seconds.
Ingredients You’ll Need
This Short and sweet list of ingredients creates pure magic—and you probably have most of them in your kitchen already! Each item is chosen specifically to add texture, brightness, or that irresistible creaminess making Small Macaroni Salad unforgettable.
- Elbow macaroni: These classic little pasta shapes soak up the creamy dressing and hold all the goodies in every bite.
- Mayonnaise: The creamy foundation that keeps everything lush and satisfying—feel free to use your favorite brand.
- Apple cider vinegar: Adds a gentle tang and helps cut through the richness, keeping the flavors fresh.
- Dijon mustard: Just a touch brings subtle sharpness and depth to the salad’s flavor profile.
- Sugar: Balances out the acidity with a pop of sweetness; you can swap in sweet pickle relish for a fun, tangy twist.
- Salt: Essential for bringing forward all the other flavors—start with a pinch and taste as you go.
- Black pepper: Gives a gentle warmth and a little kick in each spoonful.
- Celery: Adds irresistible crunch and a pop of green that brightens the salad up.
- Red bell pepper: For juicy sweetness and a gorgeous pop of color.
- Red onion: Tiny bits add gentle sharpness and a hint of color—use more or less to tailor the flavor to your taste.
- Hard-boiled egg: The secret to making your Small Macaroni Salad super creamy and satisfying, with extra protein to boot.
How to Make Small Macaroni Salad
Step 1: Cook the Macaroni
Start by bringing a pot of salted water to a boil and tossing in your elbow macaroni. Boil until al dente—tender but still with a little bite, so your salad doesn’t get mushy later on. Once they’re perfect, drain and immediately rinse them under cold water. This cools them quickly and prevents overcooking, readying the pasta to absorb all that dreamy dressing.
Step 2: Mix the Dressing
In a medium mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. The mixture should look smooth and creamy, with a lovely balance of tang and sweetness. This dressing is the heart of Small Macaroni Salad—it ties everything together effortlessly.
Step 3: Add the Crunchy Veggies and Egg
Toss your cooled macaroni into the bowl with the dressing. Top with finely chopped celery, red bell pepper, red onion, and the chopped hard-boiled egg. Each ingredient brings something special: crunch, color, and that unmistakable creamy richness from the egg.
Step 4: Combine and Chill
Gently fold everything together until every piece of pasta is evenly coated and the veggies and egg are well distributed. Cover the bowl and let your Small Macaroni Salad chill in the fridge for at least 30 minutes. This rest lets all the flavors meld together, transforming simple ingredients into a crave-worthy side.
How to Serve Small Macaroni Salad
Garnishes
Go the extra mile by sprinkling on some chopped fresh herbs like parsley, chives, or dill for a burst of green and freshness. A light dusting of paprika or even a few extra slices of boiled egg on top turn your Small Macaroni Salad from simple to stunning in seconds.
Side Dishes
This salad is a total picnic superstar alongside grilled burgers, crispy fried chicken, BBQ ribs or veggie-packed sandwiches. Its cool, creamy nature also makes it a wonderful match for anything spicy or smoky—it acts as the ultimate palate refresher between big, bold bites!
Creative Ways to Present
If you’re serving a crowd, try spooning your Small Macaroni Salad into little mason jars or leaf lettuce cups for fun, individual portions. Or, for a party platter, scoop it into bell pepper halves for an edible bowl that’s as eye-catching as it is tasty.
Make Ahead and Storage
Storing Leftovers
Leftover Small Macaroni Salad can be kept in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving again to revive the creamy texture, as the pasta tends to absorb some of the dressing over time.
Freezing
While technically possible, freezing isn’t recommended for this salad—mayonnaise-based dressings can separate or turn watery after thawing. Your best bet is to enjoy Small Macaroni Salad freshly made, or within a couple of days for peak flavor and texture.
Reheating
This salad is meant to be enjoyed cold or at room temperature, so there’s no need to reheat. If you find it’s thickened up in the fridge, just stir in a splash of milk or an extra tablespoon of mayo to loosen it up before serving.
FAQs
Can I make Small Macaroni Salad ahead of time?
Absolutely! In fact, making it a few hours or even a day ahead lets the flavors mingle and develop beautifully. Just keep it covered in the fridge, and you’re good to go when it’s time to serve.
What’s the best way to keep the pasta from getting mushy?
Be sure to cook your macaroni just to al dente, then rinse thoroughly with cold water to stop the cooking process. Draining well also helps keep your salad from becoming watery.
Can I make this salad without eggs?
Definitely—if you prefer or need to go egg-free, simply leave out the hard-boiled egg. For some extra creaminess and protein, you could add a few extra veggies or toss in drained canned chickpeas instead.
How can I add more flavor or crunch?
Sprinkle in diced dill pickles, sweet pickle relish, or even some shredded carrot for extra color and zip. A handful of sliced green olives or crisp bacon bits also give Small Macaroni Salad a special twist.
Is Small Macaroni Salad vegetarian?
Yes, as written it’s completely vegetarian-friendly! Just be sure the mayonnaise you use fits any additional dietary requirements you might have.
Final Thoughts
If you’ve never made a Small Macaroni Salad batch before, prepare to fall hard for its easy charm and crave-worthy flavors. This recipe is my top pick for when I want something fast, familiar, and full of personality. I can’t wait for you to give it a try and make it part of your own rotation—small batch, big smiles!
Print
Small Macaroni Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
This Small Macaroni Salad is a delightful side dish perfect for a picnic or as a light meal. Creamy and packed with flavor, it’s a quick and easy recipe that’s sure to please.
Ingredients
Macaroni Salad:
- 1 cup elbow macaroni, uncooked
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped red bell pepper
- 1 tablespoon finely chopped red onion
- 1 hard-boiled egg, chopped
Instructions
- Cook the Macaroni: Cook the macaroni according to package directions until al dente. Drain and rinse under cold water to cool completely.
- Prepare the Dressing: In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper.
- Combine Ingredients: Add the cooled macaroni, celery, bell pepper, red onion, and chopped egg to the bowl. Stir gently until everything is evenly coated.
- Chill and Serve: Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.
Notes
- You can substitute sweet pickle relish for the sugar if you prefer a slightly tangier flavor.
- For a creamier texture, add an extra tablespoon of mayonnaise.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
