A red bowl filled with creamy macaroni salad, featuring elbow pasta, chopped red bell peppers, green herbs, and a mayonnaise-based dressing, with a metal spoon resting inside.

This macaroni salad is a family recipe I learned from my mom that’s been made for many generations and it is ABSOLUTELY delicious! It’s the most requested side whenever we attend a party or host! Made with bright fresh simple ingredients like tomatoes, celery, onion, and bell pepper and elbow noodles. It’s a true crowd pleaser!

Two women stand in a kitchen smiling. One holds a large red bowl filled with pasta salad and a serving spoon, while the other looks on happily. White cabinets and a window are visible in the background.

This is THE original macaroni salad my mother has been making for all my life! It’s a vintage recipe that has been around for many generations. It’s the BEST because it is tried and true. You will be shocked at how creamy and flavorful this is with such simple ingredients.

A hand with red nail polish stirs a creamy macaroni salad with parsley, diced tomatoes, and other vegetables in a large red mixing bowl.

The balance of creamy mayonnaise, tangy red wine vinegar, and a touch of sugar gives it that perfect sweet-and-tangy flavor that keeps you going back for more.

What makes it stand out is the texture—crisp celery, sweet onion, and bell pepper keep it fresh and not overly heavy, while the seeded tomato adds flavor without watering it down. It’s also one of those “taste and adjust” recipes, so you can make it exactly how you like it.

If you love classic macaroni salad, this one’s a must—and if you want something even richer, check out my Deviled Egg Macaroni Salad for another creamy, nostalgic twist.

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Melissa Jo

Macaroni Salad

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My family has been making this macaroni salad for MANY generations. I learned to make it from my mother and it's funny how the simplest ingredients make the BEST macaroni salad. You might as well bookmark this recipe now. It is a keeper.

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Prep Time 20

Cook Time 8

Course: Salad

Cuisine: American

Ingredients

1 lb. of elbow noodles
1 red bell pepper diced
3 stalks of celery diced
1 sweet onion diced
1 tomato diced try to remove as many seeds as possible
Italian flat leaf parsley chopped
1 tbsp. of sugar
1½ cups of mayonnaise
1/2 cup of red wine vinegar
salt, pepper, paprika to taste

Method

Boil elbows to package directions
dice up all of the vegetables nice and small
add all of the listed ingredients to a large bowl
mix everything thoroughly then add the boiled elbows
mix everything and TASTE (if you need a little more of this or that add it)
chill at lest 3 hours (I chill overnight)
To serve: Mix it up again and add paprika and parsley for garnish

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Notes

Taste Test: as with most recipes you MUST make it your own. Taste as you go! These ratios are what make the perfect macaroni salad to me, but a great rule of thumb is to add a little less of the condiments and seasoning. Then taste! You can always add more if needed.

Chill: You have to let this macaroni salad chill figuratively and literally. LOL After you mix everything together chill AT LEAST 3 hours. I always make the night before I am going to serve and chill for about 18-24 hours. This allows all of the flavors to blend together AND the dressing to thicken.

Dressing: The dressing you make will seem a little loose. But rest assured that once you chill (at least 3 hours) it will thicken perfectly into a creamy dressing.