About Brenda Gantt’s Macaroni Salad
Brenda Gantt is a Southern home cook from Andalusia, Alabama, whose easygoing videos and signature line, “It’s gonna be good, y’all,” turned simple family cooking into a following of millions. Her recipes lean on pantry staples and familiar flavors, and a chilled macaroni salad fits right in. You can read more about her background in our stories section, or keep up with the latest on our news page.
Southern macaroni salad is a potluck staple: soft elbow pasta in a creamy, slightly sweet and tangy dressing, with crunchy celery, onion, and bell pepper to keep each bite lively. Chopped hard-boiled eggs and sweet pickle relish are the classic additions that set it apart from a plain pasta salad. It’s the dish people bring to church suppers, family reunions, and Fourth of July cookouts.
This version is easy to scale, easy to make a day ahead, and forgiving if you swap an ingredient or two. It pairs naturally with fried chicken, barbecue, and a good meatloaf, and it’s just as welcome next to a hot plate of mac and cheese on a big spread. Browse our full recipe collection for more Southern favorites.
Watch How It’s Made
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Brenda Gantt Macaroni Salad Recipe
Ingredients
Salad
Dressing
Kitchen Tools Needed
- Large pot
- Colander
- Large mixing bowl
- Sharp knife & cutting board
- Measuring cups & spoons
New to the kitchen? Our kitchen guides cover the basic tools used in recipes like this one.
Instructions
- Cook the macaroni. Boil the elbow macaroni in well-salted water until just tender, about 8 to 10 minutes. Drain, rinse under cold water until completely cool, and drain very well.
- Boil the eggs. Hard-boil the eggs for 10 to 12 minutes, cool in ice water, then peel and chop.
- Make the dressing. In a large bowl, stir together the mayonnaise, yellow mustard, sweet pickle juice, sugar, salt, and pepper until smooth.
- Add the vegetables. Stir the celery, onion, bell pepper, pimentos, and sweet pickle relish into the dressing.
- Combine. Add the cooled macaroni and chopped eggs. Fold gently until everything is evenly coated.
- Chill. Cover and refrigerate for at least 2 hours so the flavors blend and the pasta absorbs some of the dressing.
- Adjust and serve. Stir well, add a spoonful more mayonnaise if the salad looks dry, and taste for salt and pepper. Sprinkle with paprika and serve cold.
Total time of 2 hours 30 minutes includes chilling. Active time is about 30 minutes.
Nutrition Facts
| Calories | 540 |
|---|---|
| Protein | 10 g |
| Carbohydrates | 45 g |
| Fat | 35 g |
| Fiber | 2 g |
| Sodium | 700 mg |
| Sugar | 6 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Macaroni Salad
Protein From Eggs
Hard-boiled eggs add high-quality protein and choline, which makes the salad more filling.
Vitamin C From Peppers
Green bell pepper adds vitamin C, an antioxidant that supports the immune system.
Crunchy Celery
Celery adds fiber, water, and vitamin K with very few calories.
Energy From Pasta
Pasta supplies carbohydrates for steady energy, which makes this a good side for active summer days.
What to Avoid
Preparation Mistakes
- Don’t overcook the pasta. It keeps softening as it chills, so stop at just tender.
- Don’t dress warm pasta. Rinse until fully cool so the mayonnaise doesn’t turn oily.
- Don’t skip the chill time. The flavors need at least 2 hours to blend.
Storage Mistakes
- Don’t leave it out too long. Mayonnaise-based salads should sit out no more than 2 hours, or 1 hour in hot weather above 90°F.
- Don’t freeze it. The dressing separates and the pasta turns mushy.
Dietary Considerations
- Contains Egg (eggs, mayonnaise)
- Contains Gluten (wheat pasta)
- Contains Mustard
- Contains Added Sugar
Pro Tips for the Best Macaroni Salad
- Salt the pasta water well. It’s your only chance to season the pasta itself.
- Dice the vegetables small. Fine pieces mix evenly and give crunch in every bite without overpowering the pasta.
- Save a little dressing. Hold back 2 to 3 tablespoons of mayonnaise to stir in right before serving.
- Use the pickle juice. A splash adds tang and thins the dressing just enough to coat the pasta.
- Garnish at the end. Add paprika right before serving so the color stays bright.
For more techniques, browse our cooking tips.
What to Serve With Macaroni Salad
Beverages
- Sweet tea
- Lemonade
- Cold beer or a crisp white wine
Main Dishes & Sides
- Fried chicken
- Meatloaf
- Jambalaya
- Lacy cornbread
When to Serve
- Picnics
- Fourth of July
- Church suppers
- Potlucks
Planning a full spread? Add a Jell-O salad and finish with a lemon meringue pie or key lime pie.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Mayonnaise | Half mayonnaise, half plain Greek yogurt | Adds tang and cuts some of the fat. |
| Mayonnaise | Miracle Whip | Tangier and sweeter; reduce the sugar. |
| Sweet pickle relish | Dill pickle relish | Less sweet, more sour. Skip the sugar if you like. |
| Elbow macaroni | Small shells, ditalini, or small rotini | Cook to the same tenderness. |
| Yellow onion | Green onions | Milder flavor; add at the end. |
Storage Instructions
Refrigerator
Store in an airtight container for 3 to 5 days.
Freezer
Not recommended. Mayonnaise separates and the pasta turns mushy after thawing.
Refresh Before Serving
Stir in a spoonful of mayonnaise or a splash of pickle juice to bring back the creaminess.
Make ahead: prepare the full salad up to 24 hours in advance, and add the paprika just before serving.
Frequently Asked Questions
Yes, and it tastes better when you do. Make it up to a day ahead, cover, and refrigerate. The pasta absorbs dressing as it sits, so stir in a spoonful or two of mayonnaise right before serving to bring back the creaminess.
Pasta keeps soaking up dressing as it chills. Make a little extra dressing, or hold back a few tablespoons of mayonnaise and stir it in just before serving. Rinsing the pasta well and draining it completely also helps the dressing coat evenly.
Yes. Miracle Whip is tangier and slightly sweeter, so you can reduce the sugar and pickle juice to taste. Many Southern cooks prefer one or the other, so use whichever you grew up with.
Elbow macaroni is the classic choice. Small shells, ditalini, or small rotini also work because they hold the dressing well. Avoid large shapes, which make the salad harder to scoop and eat.
No. Mayonnaise-based dressings separate when frozen and thawed, leaving the salad watery and greasy, and the pasta turns mushy. Keep it in the refrigerator for 3 to 5 days instead.
Yes. Diced ham, cooked chicken, tuna, crisp bacon, shredded cheddar, or sliced black olives all work well. Add about 1 to 2 cups total, and add a little extra mayonnaise to keep the salad creamy.
Reader Reviews
More Brenda Gantt Recipes
- Mac and CheeseAnother Southern pasta favorite
- MeatloafA classic main to serve alongside
- Lacy CornbreadCrispy-edged Southern cornbread
- White Lily BiscuitsFluffy Southern biscuits
- JambalayaA hearty one-pot supper
- Jell-O SaladA retro potluck side
- JackfruitA meatless Southern twist
- Lemon Meringue PieA tart, fluffy dessert
- Key Lime PieA cool, creamy finish
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