You'll keep coming back to this 3-step macaroni salad recipe. Here's how to make it

Creamy, crunchy, tangy and sweet, no potluck, picnic, or plate of Hawaiian barbecue is complete without a scoop of classic macaroni salad.

The classic salad has justifiably become a summertime staple, because it partners perfectly with other seasonal favorites, like barbecued chicken and juicy burgers, grilled hot dogs and corn on the cob. Not to mention the sweet-savory grilled meats on a Hawaiian plate lunch.

And while grabbing a pound from your grocery store deli might seem like the easiest option, I can assure you, it’s not the best option. Homemade macaroni salad is fresh, colorful, bursting with contrasting flavors and textures and so easy to make.

Here are some tips for making the best version ever.

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How to make macaroni salad

Choose your favorite pasta shape. Elbow macaroni is traditional for macaroni salad, but any small-shaped pasta will work, including ditalini, mini penne, small shells and wagon wheels.

Cook your pasta in salted water. Add about 1 tablespoon of kosher salt to 4 to 6 quarts of boiling water for one pound of pasta. This ensures that your pasta is seasoned from the very beginning. And do not under- or over-cook your pasta. Cook until the pasta is al dente, soft with a slight bite to it.

Cool your pasta before adding the dressing. Rinse your cooked and drained pasta under cold water to prevent further cooking and to start the cooling process. Quickly cooling the pasta will prevent it from getting sticky or mushy. To prevent the pasta from absorbing all the dressing (which will make it mushy), cool the pasta completely before adding the dressing and other ingredients.

While your pasta is cooling, stir it occasionally to prevent clumping. To speed up the cooling process, transfer the cooked pasta to a rimmed baking sheet or large baking dish and spread out in a thin layer.

Balance the flavors in the dressing. The model dressing for macaroni salad boasts a subtle sweetness, a nuance that complements the salty and tangy ingredients in the dish. I add a little sugar (or honey) for sweetness, but by using some of the liquid from the pickle jar, we can cut back on the sugar while adding an additional layer of flavor to the dressing.

Make the correct amount of dressing. Flawless macaroni salad is neither dry nor overly drenched in dressing. I've figured out that the dressing “sweet spot” is a ratio of about 1 cup of dressing to every 1 pound of pasta. The goal is to coat the noodles without them being drippy.

Your pasta will soak up some of the dressing while chilling, so don’t be alarmed if it seems like you have too much in the beginning.

Use sweet pickles or relish. Pickles are essential for macaroni salad, and it’s their sweet crunch that differentiates the dish from other pasta salads. I prefer diced sweet gherkins, but you can certainly use sweet relish and save the chopping step.

Choose any color bell pepper. Red bell pepper is a classic addition to macaroni salad, and it adds great color and texture. That said, yellow, green and orange bell peppers will also add color and crunch.

Don’t skip the celery. Fresh celery not only adds a pleasant, delicate flavor, but the crunch of the stalk also adds a nice textural contrast to the soft noodles.

Choose red onion, if possible. Red onion is slightly sweeter than other onion varieties and is excellent when eaten raw (which makes it ideal for salads). But if you prefer, green onions and scallions also work.

Hard-boiled eggs are traditional, but also optional. If you would rather not add eggs to your macaroni salad, you can leave them out. If desired, you can swap in a cup of diced mild cheddar cheese for flavor and texture.

Plan ahead. Macaroni salad tastes best when it’s had a chance to marinate. The flavors meld and evolve, creating a much more flavorful experience. I suggest chilling your macaroni salad for at least 2 hours before serving.

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Recipe: Macaroni salad

This macaroni salad needs no festooning, but if you feel compelled to jazz it up, great additions include diced or shredded carrots, chickpeas, diced cucumber and green peas. Just make sure your add-ins are about the size of your macaroni.

Stored in an airtight container, macaroni salad will keep for up to five days in the refrigerator. You can also freeze your macaroni salad for up to three months in an airtight container.

And don’t leave your macaroni salad at room temperature for more than two hours. Nestle your serving bowl in a large bowl of ice to ensure it stays cool for the duration of your party.

Makes: 6 servings

Ingredients:

For the salad:

• 16 ounces elbow macaroni, or other small-shaped pasta, such as ditalini, mini penne, small shells and wagon wheels

• 2 teaspoons olive oil

• ¾ cup diced sweet gherkins, about 4-6 pickles

• 1 red bell pepper, seeded and diced

• 2 stalks celery, thinly sliced

• ½ cup diced red onion

• 3 hard-boiled eggs, diced

For the dressing:

• ¾ cup mayonnaise

• ¼ cup sour cream

• 2 tablespoons sweet gherkin pickle juice

• 1 tablespoon red or white wine vinegar, or apple cider vinegar

• 1 tablespoon granulated sugar or honey

• 2 teaspoons Dijon mustard

• ¼ teaspoon garlic powder

• ½ teaspoon salt, plus more to taste

• ¼ teaspoon freshly ground black pepper, plus more to taste

Instructions:

1. Cook the macaroni according to the package instructions. Drain and immediately rinse under cold water. Transfer the noodles to a large, rimmed baking sheet or baking dish, drizzle with the olive oil and stir to coat. Cool completely, stirring occasionally.

2. Meanwhile, to make the dressing, in a medium bowl, whisk all ingredients together.

3. Transfer the pasta to a large bowl. Add the pickles, bell pepper, celery, onion and eggs and toss gently to combine. Add the dressing and stir to coat. Cover with plastic and refrigerate for at least 2 hours. Stir and season to taste with salt and black pepper before serving.

Questions or comments? Email the culinary team at cooking@azcentral.com.

This article originally appeared on Arizona Republic: Macaroni salad is the perfect summer side dish. Here's how to make it