Macaroni Salad

This crowd-pleasing macaroni salad features tender pasta mixed with fresh vegetables, hard-boiled eggs, and cheese, all tossed in a creamy sweet-tangy dressing. It's the perfect make-ahead side dish that gets even better after chilling, making it ideal for potlucks, barbecues, and family gatherings.

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Course: Appetizer, Side Dish

Cuisine: American

Keyword: Pasta, Salad

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Calories: 485kcal

Equipment

Ingredients

6 cups macaroni cooked
4 hard-boiled eggs jumbo, diced
14 ounces peas drained if using canned
1 cup cheese cubed
1 cup cherry tomatoes halved
1/2 cup celery diced
1/2 onion diced
1/2 cup cucumber diced

For the Dressing:

2 1/2 cups salad dressing
1/2 cup milk
3 tablespoons granulated sugar
3 tablespoons white vinegar
1/2 teaspoon salt

Instructions

Cook macaroni according to package directions, drain and cool completely.
Add vegetables, diced eggs, and cheese to cooled macaroni.
For the dressing, mix salad dressing, milk, sugar, vinegar, and salt in a separate bowl until smooth.
Add dressing to macaroni mixture and gently mix until well combined.
Chill several hours before serving.

Notes

For best flavor, chill the salad for at least 4 hours or overnight before serving

If the salad appears dry after chilling, add a splash of milk to restore creaminess

Fresh or frozen peas work equally well; if using frozen, thaw completely and drain

Substitute mayonnaise for salad dressing if preferred, or use a combination of both

Add diced bell peppers, radishes, or green onions for extra crunch and flavor

The salad will keep in the refrigerator for up to 3 days

For food safety, don't leave the salad at room temperature for more than 2 hours

Nutrition