Go Back

Summer Macaroni Salad Recipe – Bright, Creamy, and Perfect for Cookouts

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 8 ounces elbow macaroni (about 2 heaping cups dry)
  • 3/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar (adjust to taste)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt, plus more for pasta water
  • 1/4 teaspoon black pepper
  • 1 cup diced celery
  • 3/4 cup diced red bell pepper
  • 1/3 cup finely diced red onion
  • 3/4 cup thawed frozen peas (optional)
  • 2 hard-boiled eggs, chopped (optional but classic)
  • 2 tablespoons chopped fresh dill or parsley
  • Paprika for garnish (optional)

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add macaroni and cook until just past al dente, about 7–8 minutes. You want it tender, not mushy.
  2. Rinse and cool: Drain the pasta and rinse under cold water to stop the cooking. Shake off excess water and let it cool for a few minutes.
  3. Whisk the dressing: In a large bowl, whisk together mayonnaise, Dijon, apple cider vinegar, sugar, garlic powder, salt, and pepper until smooth.
  4. Add the mix-ins: Stir in celery, red bell pepper, red onion, peas, and chopped eggs. Fold in herbs.
  5. Combine: Add the cooled macaroni to the bowl. Toss gently until everything is evenly coated. Taste and adjust salt, pepper, or vinegar.
  6. Chill: Cover and refrigerate for at least 1 hour. This helps the flavors come together and the dressing cling to the pasta.
  7. Finish and serve: Give it a stir before serving. If it seems dry, add 1–2 tablespoons of mayonnaise or a splash of milk. Dust with paprika if you like.