You all know about a classic Macaroni Salad at the party. It gets me excited because it’s a comfort side placed at the food table with a nice big serving spoon for sharing with the crew. Make my go-to recipe with 6 ingredients (egg optional depending on your food mood). It’s got just enough diced fresh celery, savory black olives, and mayo for each little elbow.
You’ll love the simplicity of making it with a sopita packet too!
Why Try This Recipe
It’s a delicious backyard boogie favorite and can be easily made with your favorite elbow sopita packet- I’m sayin’! I mean, sopitas used for multiple occasion recipes and not just for sopita? Yes, I’m forreal!
With staple freezer veggies make Macaroni with Ham version, and with pantry safe black olives make this classic macaroni salad.
Of course this all me assuming you have these ingredients available, but even if you don’t; they’re easy to find, budget friendly, and bring nostalgic taste. Get your fork ready to loop into each elbow; let’s go!
Ingredients
Ingredient Quick List: macaroni noodle, mayonnaise, celery and leaves, olives, green onion, mustard and optional sea salt + pepper.
- 2 elbow macaroni pasta packs
- 3/4 cup mayonnaise
- 2 cups celery, small diced *see photos below*
- yellow mustard
- 1 large can black olives, sliced and sea salted
- 1/4 tsp sea salt (if pasta water was not salted)
- Optional: 1 tablespoon green onion, finely diced
Split decision – For a recipe using only 1 sopita packet, halve the recipe.
Ingredient Notes
Elbow Noodles – pasta is a highlight of classic nostalgic meals. I’m sure you’ll agree that especially after a long break from such carb-filled foods, a treat like this is special.
There’s never a limit to which brand of noodle you should use; but know your noodz. For me, it’s knowing which pasta noodle has passed the texture test. I’ve been using sopita elbows to make this classic salad and my ensalada de pollo for years. You must try it!
Olives – small mini can of sliced is good for 2 cups dry noodles. While a large can is good for 4 cups (party size).
Pro Tip: Be sure to grab an easy pop-top can if you don’t have a can opener available [incase you’re on a trip]. Don’t add salt until after you sample the already sea-salted olives.
Celery – Being rich in vitamins and minerals is a bonus. Thin sliced celery stalk prep is key for bites of macaroni salad that leave you with a perfect tender bites with just enough crunch.
Theres something about huge pieces of celery in salads that I cannot get down with. Smaller diced pieces, are way more enjoyable so that’s what you’ll be getting in my recipe. Wash it well and prep it just like this photo below.
Small diced for a perfect crunch.
Eggs – optional addition of hardboiled eggs is optional. You don’t have to have eggs for it to be considered delicious. Sometimes we just don’t be feelin’ eggs- and that is ok.
Egg Ratios: When you use them, my egg ratio is 1:1; 1 egg for every 1 cup dry noodle. I share tips in the recipe card below.
Ways To Spice It Up
I wouldn’t suggest adding spicy pepper to the salad. I do find it convenient to have either of the following pickled peppers to complement pasta salad:
- Sliced jalapenos
- Yellow chilis
- Banana peppers
- Pepperoncini’s
Step-By-Step Instructions
To make the Macaroni Salad
- Cook pasta as directed on package. Once cooked, carefully drain immediately from hot water. Let pasta cool in single layer and set to side.
- Once cooled. Combine all ingredients in large bowl, and evenly spread mayonnaise over the top of the pasta with spoon / spatula. Fold over gently to evenly mix. Transfer to clean plate.
A printer-friendly recipe card with instructions is available at the bottom of this post.
Foods To Eat It With
Wondering what main dish to serve with [Macaroni Salad], here are a few of our faves.
- Tacos or Burgers
- Steaks, grilled chicken, carne asada, or hot links
- Poke and Spam Musubi
- Salads and Veggie Platters
Tip: We love packing this salad up and taking it with us to the beach. Don’t forget the ice packs to keep it nice and chilled.
Pro Tips / Receta Notes
Recipe yield: about 8 cups macaroni salad.
Storage: Properly stored and covered Macaroni Salad is best eaten within 3-4 days for freshness. It will last up to 6-7 days in the refrigerator.
This recipe was made with pasta that was cooled for tastiest macaroni salad perfection. See recipe card below for all details.
Taking it to the party? Wrap it up tight, just like this.
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Macaroni Salad (Eggs optional)
DESCRIPTION
Equipment
- food safe storage with lid
- Chopping board
- Knife for dicing
- spoon or small spatula
Ingredients
- 4 cups dry pasta cooked equals about 7.5 cooked cups.
- 2 cup celery small diced, see photos!
- 4 whole eggs hard boiled.
- 3/4 cup mayonnaise or up to 1 cup for creamier.
- 1 tbsp mustard yellow or spicy yellow as substitute.
- 1/4 tsp salt if pasta water was not salted.
- 1/2 tbsp pepper
- 6 ounces black sliced olives *Drained from liquid.*
- 1 tbsp green onion finely diced.
Instructions
- Cook pasta as directed on package. Should only take about 12-15 minutes depending on the type of pasta you use.
- If adding eggs. Cook eggs until hard boiled in small pot separately. Once cooked, place eggs in small bowl with cold water to cool for 15 minutes. Peel and chop once cool.
- Drain pasta from all water, let cool in a large tray or mixing bowl for at least 15 minutes.
- Combine all ingredients (noodle, eggs [optional], celery, olives, mayo, mustard, pepper) in large bowl and evenly spread the mayonnaise over the top of the pasta with a spatula. Then, fold all ingredients until well coated.
Notes
- Recipe yield: about 8 cups.
- Storage: Properly stored and covered Macaroni Salad is best eaten within 3-4 days for freshness. It will last up to 6-7 days in the refrigerator.
- This recipe was made with pasta cooked and cooled.
- Reserve pasta water if you need it. It stretches the mayo used in the recipe without dilution of the flavor.
- If boiling elbows fresh, allow the macaroni pasta to cool down in a large tray (spread out helps cool faster). This is an essential step before combining and mixing macaroni with remainder of recipe ingredients.
- Important Pasta + Mayo Note: If you don’t allow pasta to cool and add mayo, the heat of your pasta will melt the mayonnaise away. You’ll keep wasting mayo trying to reach a creamy texture. Please be patient and let pasta cool before adding mayo for best tasting and looking macaroni salad result.
- If adding egg, it’s up to you if you want eggs completely chopped or some saved as large sliced rounds on the top.
-
Use any celery leaves as a decorative touch to your party dish.
- For gluten free version, swap the elbow macaroni with your favorite GF option. If it’s a lentil noodle, you’ll want to ensure you don’t overcook it.
See the full post on the website for all tips and ideas related to Classic Macaroni Salad at LatinasQueComen.com. Enjoy the flavor!
Nutrition
Equipment
- Food safe storage with lid
- Large mixing spoon
- Chopping board
- Knife for dicing
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