If you're looking for the easiest, creamiest macaroni salad, you've just found it. This 4 ingredient macaroni salad is my go-to recipe when I need something fast, simple, and delicious — whether it’s for a backyard BBQ, a picnic, or just an easy side for weeknight dinner
With just a handful of ingredients — macaroni, mayo, bell pepper, and celery — you’ll have a fresh, classic macaroni salad that tastes like it came from a family potluck.
Sometimes, the best recipes really are the simplest. If you love easy side dishes like my Steakhouse Potato Salad or Orzo Pesto Salad, this one will become your new favorite!
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The ingredients
Macaroni: Elbow macaroni is classic, but small shells or ditalini pasta also work great.
Mayonnaise: Use real, full-fat mayo for the creamiest flavor. If you like a lighter salad, you can substitute part of the mayo with plain Greek yogurt.
Bell Pepper: Red, yellow, or orange bell peppers add a pop of color and sweetness. Green peppers add more bite.
Celery: Give the salad a nice crunch.
See recipe card for quantities
How to prepare the Southern Macaroni Salad
1. Cook the Macaroni
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until just tender (about 7–8 minutes). Drain and rinse under cold water to stop the cooking. Set aside.
2. Prep the Veggies
While the pasta cooks, finely dice the bell pepper and celery. Try to keep the pieces small so they mix evenly through the salad.
3. Mix Everything Together
In a large mixing bowl, combine the cooled macaroni, diced bell pepper, diced celery, and mayonnaise. Stir gently to coat everything evenly.
4. Season
Add salt and pepper to taste. Stir again. If the salad seems a little dry after mixing, you can add another spoonful of mayo.
5. Chill Before Serving
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This lets the flavors meld and the salad to chill perfectly.
Tips for Success
- Rinse the Pasta: After draining, always rinse your macaroni under cold water. It stops the cooking and keeps the noodles from sticking together.
- Chop Finely: Dicing the veggies small means you’ll get a little bit in every bite.
- Adjust Creaminess: If the salad dries out a bit after chilling, stir in an extra tablespoon of mayo before serving.
Variations
- Add Protein: Toss in some diced ham, tuna, or shredded chicken to make it a main dish.
- Add Crunch: Stir in a handful of diced celery or pickles.
- Spice It Up: Mix in a teaspoon of Dijon mustard or a splash of hot sauce for a little extra zip.
- Make it Sweet: A tablespoon of sweet pickle relish gives it that old-school potluck vibe.
What to Serve With 4 Ingredient Macaroni Salad
This creamy, classic macaroni salad pairs perfectly with so many dishes:
- Grilled burgers, chicken, or hot dogs
- BBQ ribs or pulled pork
- Fresh sandwiches or wraps
Storage Instructions
Store leftover macaroni salad in an airtight container in the refrigerator for up to 4 days.
Important tip: If the salad seems dry after sitting in the fridge, just stir in a little extra mayo before serving to refresh it!
Do not freeze macaroni salad, as the mayo can separate and the texture will become unpleasant.
Frequently Asked Questions
Yes! In fact, it tastes even better after chilling for a few hours. Just stir it before serving and add a spoonful of mayo if needed.
The key is not to overcook the pasta and to stir in a little extra mayo if needed after chilling.
You can, but it will make the salad a little sweeter and tangier. Use what you love!
4 ingredient Macaroni Salad
Equipment
- Large pot for boiling pasta
- Strainer
- Mixing bowl
- Spoon or silicone spatula
- Measuring cups
Ingredients
- 2 cups elbow macaroni measured dry
- ¾ cup mayonnaise plus more if needed
- 1 small bell pepper finely diced (any color)
- ¾ cup celery finely diced
- salt and pepper to taste
- chopped Parsley optinal
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until just tender (about 7–8 minutes). Drain and rinse under cold water to stop the cooking. Set aside.
- While the pasta cooks, finely dice the bell pepper and celery. Try to keep the pieces small so they mix evenly through the salad.
- In a large mixing bowl, combine the cooled macaroni, diced bell pepper, diced celery, and mayonnaise. Stir gently to coat everything evenly.
- Add salt and pepper to taste. Stir again. If the salad seems a little dry after mixing, you can add another spoonful of mayo.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This lets the flavors meld and the salad to chill perfectly.
Notes
- Always taste and adjust the salt right before serving.
- For even more flavor, add a sprinkle of paprika or fresh herbs like dill or parsley.
- If packing for a picnic, keep the salad chilled in a cooler to avoid food safety issues.
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