A classic macaroni salad packed with simple ingredients—celery, yellow pepper, sliced olives, ham, bacon, and cheese—tossed in a creamy mayonnaise dressing. It’s a refreshing cold pasta salad that’s perfect for summer potlucks and barbecues.

Summer and pasta salads belong together. This macaroni salad is an easy, flavorful side for grilled entrees, and it also makes a great cold lunch or quick dinner on hot days. Make a batch at the beginning of the week and keep it in an airtight container for up to five days in the refrigerator. For best flavor, chill at least four hours, and ideally overnight so the ingredients meld.

How To Make The Perfect Creamy Macaroni Pasta Salad

Start with the pasta. In a large pot, bring 8 cups of water to a boil and add 2 cups elbow macaroni. Macaroni with small ridges works well because it holds the dressing better. Cook just past “al dente” — tender but not mushy — following the package directions usually gives the right texture. Drain and rinse with cool water, then transfer the pasta to a large bowl and let it cool completely before adding other ingredients.

TIP: Make sure the cooked pasta is completely cool before mixing into the salad. Warm pasta will wilt vegetables and soften other ingredients.

In a separate bowl combine the chopped vegetables and proteins: 1/2 cup finely chopped celery, 1 yellow bell pepper (chopped), 1/2 medium red onion (finely chopped), a small can (3.8 ounces) sliced black olives (drained), and 1 cup diced ham. Add 1 cup medium cheddar cheese, cut into bite-sized cubes, and 1/2 cup crumbled bacon. These elements give the salad a mix of smoky and fresh flavors that balance nicely.

How To Make Creamy Mayonnaise Dressing

Whisk together the dressing in a medium bowl or measuring cup. Combine 2 teaspoons red wine vinegar, 1/2 teaspoon pepper, 1/2 teaspoon salt, and 1 teaspoon sugar, stirring until the sugar and salt dissolve. Add 1 cup mayonnaise and 1 teaspoon prepared spicy brown mustard, then whisk until the mixture is smooth and creamy. Use a quality mayonnaise for best results.

Bringing it all together

Once the pasta is completely cool, add the vegetable and protein mixture to the bowl with the pasta. Pour the creamy dressing over the salad and fold gently until everything is evenly coated. Stir from the bottom up to make sure the macaroni is well incorporated and the dressing reaches all of the pasta.

TIP: If the salad seems a little wet at first, don’t worry—the macaroni will absorb extra moisture while chilling.

Cover and chill for at least 4 hours, preferably overnight. The flavors deepen with time and the salad tastes best after sitting. Store in an airtight container in the refrigerator for up to five days.

This recipe is flexible—omit onions or olives if you prefer, or swap the cheddar for pepper jack or a sharper cheese. You can also add raw broccoli, cucumber, or chopped hard-boiled eggs for variation. Customize it to match your family’s tastes.

Other Favorite Summer Salad Recipes.

• Berry Feta Spring Salad Recipe
• Traditional Hawaiian Pasta Salad
• Grandma’s Pea Salad with Peanuts
• Classic Red Potato Salad Recipe
• Classic Grilled Chicken Cobb Salad
• Muffuletta Olive Pasta Salad
• Dorito Taco Salad with Catalina Dressing (inspired recipe)

Thanks for stopping by. The printable recipe follows below—enjoy!

Happy Nesting!

Printable Recipe

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