Macaroni salad is one of those classic dishes that everyone loves, whether it’s for a summer BBQ, a potluck, or just a cozy family dinner.
With its tangy flavors and creamy dressing and a mix of crunchy vegetables, it’s the perfect balance of flavors and textures!
This recipe is not only easy to make but also totally customizable — you can add anything from crispy bacon to fresh herbs to suit your taste. Plus, it’s great for meal prep, as it stores well in the fridge.
If you’re looking for more crowd-pleasers, be sure to check out all of our other delicious side dish recipes!
Macaroni salad ingredients come together to create a creamy, flavorful dish with a mix of textures, making this dish the perfect balance of savory, sweet, and tangy.
To make macaroni salad, start by cooking elbow macaroni until al dente, then rinse it under cold water to cool. While the pasta cooks, chop celery, carrots, red peppers, and onions into small pieces.
In a bowl, mix together mayonnaise, sour cream, apple cider vinegar, a pinch of sugar, mustard, pickle relish, garlic powder, and seasonings.
Stir the dressing into the cooled macaroni, then fold in the chopped vegetables. Refrigerate the salad for at least an hour to chill before serving to allow the flavors to meld.
Tips & Tricks For Making Macaroni Salad
- Don’t overcook the pasta, cook until al dente, as overcooked pasta can become mushy when mixed with the dressing.
- After cooking and rinsing the macaroni, let it cool completely before adding the dressing to prevent it from becoming soggy.
- Feel free to switch up the vegetables based on your preferences—try adding peas, cucumber, or even cherry tomatoes.
- Macaroni salad is a perfect make-ahead dish, as it tastes even better the next day after the flavors have had time to develop.
Yes, you should rinse macaroni after cooking for macaroni salad. Rinsing under cold water helps stop the cooking process, cools the pasta down, and prevents it from becoming mushy. It also helps the pasta absorb the dressing better.
To cut carrots for macaroni salad, peel the carrots first, then slice them into thin rounds or cut them into small, bite-sized matchsticks. For a more uniform look, you can dice them into small cubes, ensuring they’re small enough to blend well with the pasta and other vegetables.
Store macaroni salad in an airtight container in the fridge to keep it fresh. Make sure it’s tightly sealed to prevent air from drying it out or allowing odors from other foods to seep in. It’s best consumed within 3-5 days for optimal freshness.
It’s generally recommended to eat macaroni salad within 3-5 days for the best flavor and safety. After 5 days, it might still be safe to eat, but the quality could start to degrade. Always check for any signs of spoilage, such as an off smell or discoloration, before consuming.
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Macaroni Salad Recipe
This creamy macaroni salad is the side dish everyone will love—so simple, so delicious!
Ingredients
Macaroni Salad:
- 2 cups dry macaroni noodles (4 cups cooked)
- 2 stalks celery, diced
- 1/2 cup diced carrots
- 1/2 red bell pepper, diced
- 2 green onions, diced (green parts only)
For the dressing:
- 1/2 cup mayonnaise
- 1/2 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
- 1/2 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.
Rickie Bansbach
Saturday 16th of April 2022
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.