Macaroni or pasta salad, made with mayonnaise
Common food
Photo: Wikipedia
A chilled, creamy side dish where tender elbow macaroni is tossed in a rich mayonnaise-based dressing, often studded with crisp vegetables like celery and onion. Its texture is a satisfying mix of soft pasta and crunchy bits, with a tangy, savory flavor profile that's both comforting and refreshing. Nutritionally, it's a calorie-dense choice primarily from fats and refined carbs, offering moderate protein.
Calorie split: 8% protein · 45% carbs · 47% fat
↓ Full nutrition💚 Why it's loved
People adore its creamy, cool comfort and the way it balances savory flavors with a hint of tang. It's a nostalgic, adaptable canvas that can be customized with countless mix-ins, making it a beloved staple at barbecues and family gatherings.
⚠️ Watch-outs & how to enjoy it better
The high fat and refined carbohydrate content can lead to blood sugar spikes and may not suit low-fat or low-carb diets. To counteract this, pair a smaller portion with a lean protein like grilled chicken or chickpeas, and boost fiber by adding extra vegetables like bell peppers or peas. Be mindful of sodium from the mayonnaise and any added pickles or olives.
Key benefits
- Provides quick energy from carbohydrates
- Offers some plant-based protein from pasta
- Contains small amounts of fiber from added vegetables
- Serves as a versatile base for adding protein like chicken or eggs
- A classic, crowd-pleasing potluck staple
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The mayonnaise-based pasta salad became a post-WWII American icon, heavily promoted by Hellmann's mayonnaise in the 1950s as a symbol of modern, convenient entertaining.
Full nutrition (USDA data · scales with serving)
| Water | 58.6 g |
| Energy | 221 kcal |
| Protein | 4.5 g |
| Total lipid (fat) | 11.5 g |
| Carbohydrate, by difference | 24.6 g |
| Fiber, total dietary | 1.4 g |
| Total Sugars | 1.9 g |
| Calcium, Ca | 8.0 mg |
| Iron, Fe | 1.0 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 47.0 mg |
| Potassium, K | 49.0 mg |
| Sodium, Na | 204 mg |
| Zinc, Zn | 0.41 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 19.7 ug |
| Vitamin C, total ascorbic acid | 1.8 mg |
| Thiamin | 0.20 mg |
| Riboflavin | 0.11 mg |
| Niacin | 1.3 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 56.0 ug |
| Folic acid | 49.0 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 90.0 ug |
| Choline, total | 10.3 mg |
| Vitamin B-12 | 0.02 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 5.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 29.0 ug |
| Carotene, alpha | 5.0 ug |
| Cryptoxanthin, beta | 13.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 26.0 ug |
| Vitamin E (alpha-tocopherol) | 0.55 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 27.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 1.3 g |
| SFA 18:0 | 0.46 g |
| Fatty acids, total monounsaturated | 2.5 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 2.5 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 6.7 g |
| PUFA 18:2 | 5.9 g |
| PUFA 18:3 | 0.81 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 6.0 mg |
FAQ
Why does my macaroni salad get dry in the fridge?
The pasta continues to absorb the dressing as it sits. To prevent this, reserve a little extra dressing and stir it in just before serving, or slightly undercook the pasta so it's very al dente.
Can I use a different type of pasta?
Yes, while elbow macaroni is classic for its sauce-catching shape, small shells, rotini, or ditalini also work well. The key is to use a short, sturdy shape that won't fall apart.
How long does it keep safely?
When stored in an airtight container in the refrigerator, it's best consumed within 3-4 days. The mayonnaise base requires it to be kept chilled and not left out at room temperature for more than 2 hours.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.21 kcal/g · 8% calories from protein · 1.4 g fiber · 1.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 4.16 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.