Macaroni Salad
Macaroni salad is a classic side dish recipe that’s always welcome at cookouts, potlucks, picnics, and family dinners.
It’s creamy, flavorful and perfect for feeding a crowd.
Made with tender elbow macaroni, crisp vegetables, and a creamy homemade dressing, this recipe comes together with simple pantry staples and tastes even better after chilling in the refrigerator.
Whether you’re serving burgers, grilled chicken, hot dogs, or barbecue, this salad is an affordable make-ahead side that’s easy to customize with your favorite mix-ins.
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What are the ingredients of macaroni salad?
- The creamy dressing is made with mayonnaise, sour cream, apple cider vinegar, yellow mustard, sweet relish, sugar, garlic powder, salt, and pepper.
- The salad combines tender elbow macaroni with diced celery, carrots, red bell pepper, and green onions.
How to make a simple macaroni salad?
- Give the salad a quick stir before serving and adjust seasoning if needed.
- Cook the elbow macaroni until just tender.
- Drain and rinse under cold water to stop the cooking.
- Whisk together the mayonnaise, mustard, vinegar, sugar, and seasonings.
- Stir the cooled macaroni together with the chopped vegetables.
- Fold in the dressing until everything is evenly coated.
- Cover and refrigerate for at least one hour before serving so the flavors can develop.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
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What is the secret to a good macaroni salad?
- Cook the pasta just until al dente so it doesn’t become mushy.
- Rinse the pasta with cold water to cool it quickly and prevent overcooking.
- Let the salad chill for at least an hour before serving.
- Don’t skimp on seasoning—a little salt, pepper, vinegar, and mustard help balance the creamy dressing.
- Dice the vegetables into small, even pieces so every bite has great flavor.
- If the salad seems dry after chilling, stir in a spoonful of mayonnaise before serving.
Yes. Unlike hot pasta dishes, macaroni for pasta salad should be rinsed under cold running water after cooking. Rinsing quickly cools the pasta, stops it from cooking further, and removes excess starch that can make the noodles stick together. Be sure to drain the pasta well before mixing it with the dressing so the salad stays creamy instead of watery.
Store macaroni salad in an airtight container in the refrigerator for up to 3-4 days.
Yes! In fact, macaroni salad tastes even better after a few hours in the refrigerator. Make it up to a day ahead and stir before serving.
There are so many types of macaroni salad to enjoy, from this classic creamy recipe to unique variations like my Deviled Egg Macaroni Salad, which combines two favorite picnic side dishes into one flavorful, crowd-pleasing recipe.
What Goes Well with Macaroni Salad?
This creamy side dish pairs perfectly with all your favorite cookout and picnic foods.
- Serve it alongside juicy burgers, grilled hot dogs, barbecue chicken, pulled pork, or grilled steaks for an easy summer meal.
- Complete the spread with classic sides like baked beans, potato salad, deviled eggs, or coleslaw, and don’t forget a refreshing dessert to finish things off.
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Macaroni Salad Recipe
Ingredients
Macaroni Salad:
- 2 cups dry macaroni noodles 4 cups cooked
- 2 stalks celery diced
- ½ cup diced carrots
- ½ red bell pepper diced
- 2 green onions diced (green parts only)
For the dressing:
- ½ cup mayonnaise
- ½ cup sour cream
- 3 Tablespoons apple cider vinegar can use white or red wine vinegar
- 2 Tablespoons white sugar to taste
- 1 teaspoon yellow mustard
- 2 Tablespoons sweet green relish
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package directions. Do not rinse after draining.
- In a large bowl, mix together the dressing ingredients. Taste and adjust to your personal preferences.
- Add the cooked macaroni, stir well to coat, and then mix in the chopped vegetables.
- Place the macaroni salad in the fridge for an hour to let the flavors marinate.
Since my husband became allergic to eggs, I’ve tried different macaroni salads over the years, hoping to find one that can replace my good, old fashioned, fairly basic, macaroni salad with eggs. This one is quite good.
I used 8 ounces of macaroni. Rotini, cavatappi, and extra-large elbows.
It’s creamy without being weighed down by lots of heavy mayonnaise. Has a rich taste from the sour cream that very nicely replaces the hard boiled eggs I miss. I like the tanginess of the vinegar, prepared yellow mustard, and sweet pickle relish, that is offset and enhanced by the sugar. But it’s not too sweet! I used 2 tablespoons of cider vinegar and 1 tablespoon of lemon juice.
I substituted a ½ teaspoon of onion powder for the green onions (as raw onions bother my stomach), and I think that worked out pretty well. I used ¾ teaspoon of salt, ½ teaspoon of coarsely ground black pepper, and ½ teaspoon of granulated garlic. I think I might increase the black pepper and garlic just a bit. Maybe another ¼ teaspoon of each.
This recipe is a keeper! Thank you.