Why Make It Homemade?

Let’s face it—store-bought macaroni salads can be hit or miss, often missing that fresh, vibrant punch or just feeling a little lackluster. But guess what? Whipping up your own is quick, budget-friendly, and way more delicious. Plus, you control all those flavors—no sneaky preservatives or extras!

Sensory Teaser & Quick Fix

This recipe offers a delightful combo of velvety creaminess, satisfying crunch, and a bright tang that’ll dance on your taste buds. And here’s the best part—it’s super simple and uses pantry staples, so you can toss it together in under 15 minutes. No kitchen fuss, just straight-up yum. Think of it as the perfect sidekick for BBQs, picnics, or whenever you’re craving that familiar comfort food with a fresh twist!

Playful Puns & Inspiration

Now, don’t get too ‘past-a’ yourself—this salad is a-maize-ing! If you’re feeling adventurous, try switching up the veggies or adding a dash of pickle juice for an extra zing. Ready to get your pasta game on? Grab your ingredients, and let’s get snacking!

Homemade Pasta Salad

This pasta salad features cooked pasta combined with fresh vegetables, a creamy dressing, and crunchy toppings, resulting in a colorful and textured dish. The preparation involves boiling, chopping, mixing, and chilling, culminating in a vibrant, tangy salad with a pleasant balance of creamy and crisp textures.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

8 oz dry elbow macaroni
1 cup cherry tomatoes halved
1 cup cucumber diced
0.5 cup red bell pepper diced
0.5 cup red onion finely chopped
0.5 cup mayonnaise
2 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp honey
0.25 tsp salt
0.25 tsp black pepper
0.5 cup croutons for topping
0.25 cup parmesan cheese grated, optional

Equipment

Large Pot
Colander
Mixing Bowl
Knife
Chopping board
measuring cups and spoons
Whisk

Method

Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook until al dente, about 8-10 minutes, until the pasta is tender but still firm. Drain the pasta in a colander and rinse with cold water to stop the cooking process and cool the pasta.
While the pasta cools, chop the cherry tomatoes, cucumber, red bell pepper, and red onion into small, even pieces. Place them in a large mixing bowl.
8 oz dry elbow macaroni
In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until smooth and well combined, creating a tangy dressing.
8 oz dry elbow macaroni
Add the cooled pasta to the bowl with chopped vegetables, then pour the dressing over the mixture. Toss thoroughly until all ingredients are evenly coated and combined. Refrigerate for at least 10 minutes to allow flavors to meld.
8 oz dry elbow macaroni
Just before serving, sprinkle the croutons and grated Parmesan cheese over the salad for added crunch and flavor. Toss gently to distribute toppings evenly, then serve chilled or at room temperature.
8 oz dry elbow macaroni

Notes

You can customize this salad by adding chopped herbs like basil or parsley, or replacing mayonnaise with Greek yogurt for a healthier twist.

Now that you’ve got this irresistible macaroni salad recipe in your back pocket, it’s time to dig in! Serve it chilled with a sprinkle of fresh herbs or a squeeze of lemon to elevate those flavors. Have fun customizing it—maybe some bacon bits or diced tomatoes? Share your tasty twists in the comments; I love hearing your ideas! Happy cooking, friend!

Creamy, Crunchy & Totally Irresistible: Your New Go-To Macaroni Salad!