Perfect for summer cookouts.
This classic Deli Macaroni Salad combines elbow macaroni with a creamy, sweet, and tangy dressing with just enough thinly sliced celery for a little crunch. It’s simple, nostalgic, and the perfect make ahead side for cookouts, picnics, and summer dinners.
Ingredients
This recipe relies on simple, classic ingredients to achieve that deli-style flavor. The combination of mayonnaise, white vinegar, sugar, and onion powder creates a creamy dressing that’s perfectly balanced, while thinly sliced celery adds just a little crunch.
- elbow macaroni – the classic Mac salad shape!
- celery – very mild & adds a little crunch
- white vinegar – what gives it a tangy feel
- white granulated sugar
- mayonnaise – I use full fat for this recipe
- onion powder – so we don’t have any crunchy pieces of onion
- kosher salt – I use Diamond Crystal in all my recipes
How to Make Deli Macaroni Salad
Cook the Pasta: Cook the elbow macaroni until tender, then drain well.
Season the Warm Pasta: While still warm, toss the pasta with vinegar and sugar and let it cool.
Make the Dressing: Whisk together the mayonnaise, vinegar, sugar, onion powder, and salt until smooth.
Assemble the Salad: Add the celery, pour over the dressing, and stir until everything is evenly coated.
Chill Overnight: Refrigerate overnight to allow the pasta to absorb the dressing and develop its signature deli flavor.
What to Serve with Deli Macaroni Salad
Serve with all the summer classics:
- Burgers
- Hot dogs
- Barbecue chicken
- Pulled pork sliders
- Subs
- Sausage & Peppers
How to Make Deli Macaroni Salad Ahead of Time
This macaroni salad requires it to be made ahead of time to allow the pasta to absorb the dressing. Prepare it up to 2 days in advance and keep it covered in the refrigerator. Give it a good stir before serving to redistribute the dressing.
You’ll also love this Classic Italian Pasta Salad and Greek Orzo Pasta Salad!
Equipment I Use to Make Deli Macaroni Salad
- Pyrex Glass Bowls – great for mixing & then you can just pop the lid on and stick it in the fridge!
- Mandolin – gets the celery super thin
Frequently Asked Questions
Why do you toss the warm pasta with vinegar and sugar?
The warm pasta absorbs the vinegar and sugar, giving every bite that classic sweet and tangy deli flavor.
Can I make it the same day?
If you need to make it same day, make it in the morning. It needs 8 hours in the fridge to absorb the dressing. You will notice it seems soupy, but after resting it will absorb and be very flavorful.
Why is my macaroni salad thicker the next day?
The pasta naturally absorbs the dressing as it chills. Stir well before serving to redistribute the dressing.
Deli Macaroni Salad
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
Creamy, tangy and sweet deli macaroni salad.
Ingredients
For the Salad
- 8 oz elbow macaroni
- ½ cup celery, very thinly sliced
For the Warm Pasta
- 2 tablespoons white vinegar
- 1 tablespoon granulated sugar
For the Dressing
- 1 cup mayonnaise
- ¼ cup white vinegar
- ¼ cup granulated sugar
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
Instructions
- Bring a large pot of water to a boil and heavily salt it. Cook 8 oz elbow macaroni until fully tender according to package directions and drain well.
- While the pasta is still warm, transfer it to a large mixing bowl. Toss with 2 tablespoons white vinegar and 1 tablespoon granulated sugar. Let cool for 10-15 minutes.
- In a separate bowl, whisk together 1 cup mayonnaise, ¼ cup white vinegar, ¼ cup granulated sugar, 1 teaspoon onion powder, and 1 teaspoon kosher salt until smooth.
- Add ½ cup very thinly sliced celery to the cooled pasta. Pour the dressing over the top and stir until evenly coated.
- Cover and refrigerate overnight or at least 8 hours.
- Before serving, stir well to distribute the dressing. The pasta will have absorbed a lot of it.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dishes
- Method: Stovetop
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