Macaroni Salad

Some recipes are more than just good food—they’re tradition in a bowl. This macaroni salad comes from my cousins’ grandma, who used to make it every time we’d visit her house growing up. It would show up in a giant Tupperware container, always cold from the fridge, ready to be scooped onto every plate. Over the years, it quietly became a staple at every family barbecue. Now, it’s made its way into my own kitchen—my husband’s obsessed—and I’d argue it’s not really summer until this salad is chilling in the fridge. It’s creamy, tangy, crunchy, and deceptively simple. Just a few ingredients, and the magic is all in the timing. Make it ahead and let the flavors hang out in the fridge for a while. Trust me, this one’s worth the wait.

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Macaroni Salad

A classic barbecue side in my family that's super simple and delicious

Ingredients

• 8 oz ditalini pasta (or macaroni)
• 2 T mayonaise
• 4 T mustard
• 1 carrot, grated
• 2 pickles, finely diced
• Salt and pepper

Instructions

1. Set a large pot of water to boil on the stove. Once boiling, add 1 T salt and the pasta. Cook to package directions, checking when there's 1-2 minutes left for it to be al dente, then drain when done
2. Mix the drained and slightly cooled pasta with all other ingredients in a bowl, tasting and adjusting to your preferences
3. Let sit in the fridge for at least an hour before eating to let all the flavors meld

Nutrition Facts

Calories

184

Fat

4 g

Sat. Fat

1 g

Carbs

30 g

Fiber

2 g

Net carbs

28 g

Sugar

2 g

Protein

6 g

Sodium

356 mg

Cholesterol

2 mg

The nutrition information is based on estimates and is not definitive.

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The Macaroni Salad That Became Family Canon

There’s something quietly powerful about the recipes that get passed around without ceremony—scrawled on the back of an envelope, texted in shorthand, or made so often you just know it by heart. This macaroni salad is one of those recipes. It started with my cousins’ grandma, who made it every time we’d come over, no questions asked. She never fussed over it, never made it a “thing,” and yet somehow, it became the thing. The bowl would appear on the counter, and before we knew it, we were three scoops deep.

It’s the kind of side dish that doesn’t need attention to be appreciated. Creamy, tangy, and just crunchy enough thanks to the grated carrot and tiny bits of diced pickle. There’s no chopped onion, no hard-boiled eggs, no sweet relish—just the good stuff in perfect balance. And even better? You can make it with pantry basics and a single pot.

The key to the magic here is time. I’ve learned (the hard way) that this salad is exponentially better after sitting in the fridge for a few hours—overnight is even better. The flavors meld, the pickles mellow into the mayo-mustard base, and the pasta becomes the perfect vehicle for all that creamy tang.

My husband, who claims he’s “not really into cold pasta,” quietly polished off half the bowl the first time I made it. It’s since become a required dish whenever we’re grilling, smoking something low-and-slow, or even just making sandwiches on a hot day.

A Note on Pasta Choice:
The original recipe calls for ditalini—those tiny little tubes that look like pasta confetti. I love how they hold the dressing and fit perfectly on a fork. But if you can’t find ditalini, elbow macaroni totally works (it’s in the name, after all). Just go with whatever small pasta you have on hand. This recipe doesn’t ask for perfection—it just asks that you make it ahead and give it time.

Here’s how it comes together:
You’ll cook the pasta until just tender, drain, and rinse under cold water to stop the cooking. Then stir in mayonnaise and a spoonful of mustard—just enough to coat everything without overwhelming the other ingredients. Grate a carrot right into the bowl (no need to peel if it’s scrubbed clean), then dice up a couple of pickles into teeny-tiny pieces. Salt and pepper to taste. That’s it.

I’ve tried fancier versions over the years—ones with celery, red onion, apple cider vinegar, sugar, herbs—and I always come back to this. There’s a quiet genius to the simplicity. It doesn’t try too hard. It just works.

Tips for Maximum Deliciousness:

• Grate the carrot fine. This helps it blend into the salad and keeps the texture nice and soft with just the right crunch.

• Use dill pickles, not sweet. This is a tangy salad, not a sweet one.

• Don’t skimp on salt and pepper. Season to taste after the salad chills—cold food needs a bit more seasoning.

• Let it chill for at least 1 hour, preferably overnight. I know, I know—it’s hard. But it’s worth it.

• Double it if you’re feeding a crowd. You’ll never regret leftovers.

Why This Salad Belongs at Your BBQ
Barbecue food can be bold and smoky, full of spice and char and rich meats. This salad is the cool-down act. It cuts through all that richness with brightness and creaminess and a little bit of crunch. It goes with burgers, ribs, pulled pork, grilled chicken, or even just a hot dog. It’s the food equivalent of a lawn chair in the shade.

And while it may have started with my cousins’ grandma, it’s officially earned a place in my family’s permanent lineup. I make it every time we fire up the grill, every time we picnic at the lake, and sometimes… just because. It’s a comfort food in the least fussy sense.

So here’s the recipe—no frills, no fluff, just a salad that’s stood the test of time and taste buds.