This is a classic, tasty, and oh-so easy macaroni salad recipe! Made with classic ingredient staples including celery, red pepper, and onion and dressed up in a simple creamy mayo-based dressing, this is guaranteed to be a hit at every cookout and potluck this year!
Be sure to check out the easy video that shows step-by-step how to make this recipe!
We have had a non-stop week of rain here.
Zach’s first two softball games of the season have been rained out and I’m beginning to forget what the sun looks like (I’m only slightly dramatic I promise 😉). I am completely over it. I’m ready for summertime sunshine and cookout weather, and with Memorial Day weekend just around the corner I’m taking the opportunity to prepare and share my all-time favorite macaroni salad recipe, even if it is grey and gloomy outside.
I’ve shared a few of my summertime salads, including my favorite broccoli salad and ramen noodle salad, but this one may just be my favorite.
Macaroni salad is a party/potluck/cookout staple, no get-together is complete without a giant chilled bowl, and today I’ll show you how I make my favorite recipe and the perfectly creamy, slightly sweet dressing that goes along with it.
What Ingredients are in Macaroni Salad?
Different macaroni salads contain different ingredients, but my staples include:
- Elbow macaroni (obviously 😉)
- Sweet pickles
- Red pepper
- Celery
- Red onion
- Hard boiled eggs or shredded or diced cheddar cheese
- A homemade mayo-based macaroni salad dressing
You can obviously add your favorite additional add-ins or make substitutions (I know some people prefer sliced green onions to red onion and some people like to add paprika to their dressing), but this if my favorite combination and I really recommend you try it out exactly this way at least once for yourself.
The dressing I just mentioned is what really sets it apart from other potluck recipes you might have tried. It provides just the right amount of creaminess — the noodles are coated in just enough sauce and are neither dry nor are they drenched in the dressing. It’s also just slightly sweetened thanks to the addition of some sweet pickle juice and a pinch of sugar.
How long can you keep Macaroni Salad?
Macaroni salad will keep for up to five days when stored in the refrigerator in an airtight container. This is a great salad for making in advance (I actually recommend chilling for at least an hour before serving) and serving at picnics and potlucks, but try not to leave it out at room temperature (or worse, in the heat!) for very long as the salad dressing base will not keep well in the heat.
This macaroni salad recipe is a favorite to serve alongside my favorite BBQ pulled chicken and a plate full of deviled eggs (you’re already going to be boiling eggs anyway, might as well make enough for deviled eggs while you’re at it!).
When I shared my deviled egg recipe, so many of you shared your favorite methods for cleanly peeling fresh eggs, and I appreciated those tips so much and have tried many of them. I’d love to keep the conversation going here if you would share your favorite egg-peeling methods in the comments!
How Do You Make Homemade Macaroni Salad?
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Macaroni Salad
Ingredients
- 8 oz macaroni noodles (227g)
- 1/2 cup finely diced sweet gherkins usually 4-6 sweet gherkins for me (80g)
- 3/4 cup finely diced red bell pepper about 1/2 pepper (100g)
- 1/3 cup thinly sliced celery about 1-2 stalks (55g)
- 1/3 cup finely diced red onion (45g)
- 2 large hard boiled eggs, finely diced
Macaroni Salad Dressing
- 3/4 cup mayonnaise I use olive oil mayo (175g)
- 1/4 cup sour cream (70g)
- 2 Tablespoons sweet pickle juice
- 1 Tablespoon red wine vinegar*
- 1 Tablespoon granulated sugar
- 2 teaspoons dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon crushed red pepper optional
Instructions
- Prepare macaroni noodles according to package instructions. Drain and rinse immediately with cold water, then drizzle with a teaspoon of olive oil and gently stir so the noodles don't stick together as they sit.
- In a large bowl, combine macaroni noodles, sweet pickles, red pepper, celery, red onion, and eggs. Stir until well-combined. Set aside and prepare your dressing.
For the dressing
- To prepare your macaroni salad dressing, combine mayonnaise, sour cream, red wine vinegar, sweet pickle juice, sugar, dijon mustard, salt, pepper, garlic powder, and crushed red pepper (if using) in a medium-sized bowl. Whisk until ingredients are well-combined.
- Pour dressing over your macaroni salad ingredients and toss until well-combined.
- For best flavor, cover bowl and allow macaroni salad to chill for at least one hour. Stir once more before serving and enjoy!
Notes
Nutrition
Alina says
June 15, 2019 at 3:29 pmSam,
Thank you very much for sharing this amazing recipe! I have made three times exactly the way you have recommended it, and it has been a hit with family and friends.
I will be coming back for more ideas.
Enjoy your summer!
Alina
Sam says
June 15, 2019 at 8:30 pmThank you so much, Alina! I am so glad you enjoyed the macaroni salad, and I hope you love everything you try. Thank you for commenting! 🙂
Jill says
June 12, 2019 at 3:59 pmI just made this salad. But I used balsamic vinegar in the dressing. It’s what I had on hand. For the salad part I substitute radish out of my garden instead of red or green pepper. Also added some black olives, green onion, and chopped sting cheese. I gotta say it turned out the best I’ve ever made. This will be a family favorite for sure. Thanks so much!!!
Sam says
June 12, 2019 at 10:53 pmI am so glad you enjoyed the macaroni salad Jill! 🙂
Michelle says
June 8, 2019 at 4:18 pmHi, I’m gonna try this tonight but looking through my frig I noticed I only have dill pickles. Do you think it will taste ok using dill pickles instead of sweet pickles?
Sam says
June 9, 2019 at 9:23 pmHi Michelle! You could use dill pickles, and I think it would still turn out ok. Let me know how it goes. Enjoy! 🙂
Rosa says
June 1, 2019 at 7:55 pmThis sounds wonderful! Will try making it this week. If I double the recipe will the quantities stay true to flavor? Not sure about doubling everything?? What say you? Thank you
Sam says
June 1, 2019 at 11:13 pmHi Rosa! I’ve doubled it before with no problem, and yes I double all ingredients. I hope that helps, enjoy!
Virginia says
May 29, 2019 at 3:46 amThe best macaroni salad I have ever ate! My husband really enjoyed it.
Sam says
May 29, 2019 at 2:38 pmI am so glad everyone enjoyed the macaroni salad, Virginia! 🙂
Madeline Catharine Kettle says
May 31, 2019 at 6:38 pmCannot believe 8 Oz 8s correct I used 16 Oz or 2 cups and still abundance of liquid. .why?
Sam says
May 31, 2019 at 9:05 pmHi Madeline, 8 oz is about two cups of dry pasta. Are you saying there was too much dressing?
Alina says
June 15, 2019 at 3:32 pmSame here. Absolutely the best macaroni salad ever! My partner loved it.
Sam says
June 15, 2019 at 8:29 pmThank you so much, Alina! I am so glad everyone enjoyed the macaroni salad! 🙂
Jeanette Davis says
May 26, 2019 at 6:12 pmI just made this today. My husband doesn’t typically like macaroni salad but he really liked this one. This will be my go to recipe for macaroni salad from now on. I did substitute shredded carrots for the red pepper because I prefer shredded carrots. It was great!!
Sam says
May 26, 2019 at 8:26 pmI’m so happy to hear it was such a hit! Thank you so much for commenting, Jeanette 🙂
Dave Galasso says
May 19, 2019 at 2:49 pmOutstanding. Love the chili seed touch
Chrissy says
May 19, 2019 at 12:28 pmWhen you say 8oz of macaroni, do you mean 1 cup or half the box?
Sam says
May 19, 2019 at 12:37 pmHi Chrissy, use half of the box. 8 oz would actually be closer to 2 cups of macaroni noodles (dry).
Chrissy says
May 19, 2019 at 12:40 pmGreat! Thanks!
Cheryl says
May 7, 2019 at 7:38 pmRun cold water over the boiled eggs for a couple of minutes. Then crack and peel. The membrane on the eggs contracts with the cold water and comes off with the peel…thus, eggs peel perfectly.
Sam says
May 7, 2019 at 8:05 pmThanks for the tip, Cheryl! 🙂
Erin says
June 14, 2019 at 1:34 pmInvest in an electric pressure cooker. Eggs peel like a dream (among all the other fantastic things it can do).
Kymberli C says
May 5, 2019 at 5:40 pmOMG absolutely the best macaroni salad I have ever had. My husband enjoyed it and started eating it out the bowl before I could put it in the serving container.
Sam says
May 5, 2019 at 7:55 pmI’m so happy to hear that everyone enjoyed the macaroni salad, Kymberli!! Thank you so much for commenting 🙂
Glinda says
May 3, 2019 at 10:13 pmVery good recipe. The dressing was different from the usually mayo dressing and is so tasty. Thank you for sharing!
Sam says
May 3, 2019 at 10:15 pmI’m so glad you enjoyed the macaroni salad, Glinda!! Thank you for commenting 🙂
Shay says
May 3, 2019 at 6:00 pmEnjoy this recipe. This macaroni salad recipe seemed unique to me and I dig the creamy dressing. My next project is to make those chocolate chip cookies…🍪😊
Sam says
May 3, 2019 at 9:50 pmI’m glad you enjoyed the macaroni salad, Shay! I hope you love the cookies just as much. 🙂
Lynn says
April 25, 2019 at 7:34 pmI use one teaspoon baking soda in my pot of eggs and the skin and egg shells just slip right off. 😊
Shay says
May 3, 2019 at 3:33 pmOh, right on
Michele says
April 21, 2019 at 11:13 pmI just made this today to take to work for my lunch and it turned out so good! I don’t like sweet pickles so skipped that. I don’t normally like macaroni salad cause it’s usually too sweet with the sugar and vinegar. But I was intrigued with your use of red wine vinegar which I love! I loved the dressing so much I figured I’d try dill pickles since I’d left out the sugar! Love it! Will definitely be making this alot!!
Sam says
April 22, 2019 at 3:15 pmI am so happy to hear that you enjoyed the macaroni salad, Michele! Thank you for commenting 🙂