Macaroni Salad
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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 dry macaroni noodles, (227g)
- ½ cup finely diced sweet gherkins, usually 4-6 sweet gherkins for me (80g)
- ¾ cup finely diced red bell pepper, about ½ pepper (100g)
- ⅓ cup thinly sliced celery, about 1-2 stalks (55g)
- ⅓ cup finely diced red onion, (45g)
- 2 large hard boiled eggs, finely diced
Macaroni Salad Dressing
- ¾ cup mayonnaise , I use olive oil mayo (175g)
- ¼ cup sour cream, (70g)
- 2 Tablespoons sweet pickle juice
- 1 Tablespoon red wine vinegar*
- 1 Tablespoon granulated sugar
- 2 teaspoons dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
- ⅛ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
First barbecue of the summer had me going online to look for a new Macaroni Salad recipe. Boy, did I hit the jackpot!! This is FANTASTIC and will be my go to from now on. I happened to omit the boiled eggs… but that’s just a personal preference. Otherwise, I followed the recipe and it was perfect. Thank you so much!!
I am so glad everyone enjoyed it so much, Sandra! 🙂
I noticed this only calls for 1cup or macaroni noodles. Is this enough to feed 4 people as a side salad?
Hi Jodi! It actually calls for 8 oz of macaroni noodles, which is about 4 cups cooked. This will easily feed 4 as a side dish. Enjoy! 🙂
I had cooked some macaroni a couple of days ago and was looking for a recipe. When I googled recipes, yours came up first and I’m a little embarrassed I didn’t look at your website first, you’ve never steered me wrong. It was 85 here today in Wisconsin, very unusual this early, so I didn’t feel like boiling eggs so instead I also used Tillamook cheese and it was delicious, loved all the dressing ingredients. It was even a hit with my husband who can be a bit fussy with pasta salads. Next time I’m looking for a recipe, I will go directly to your website, I’ve learned my lesson.
I am so glad everyone enjoyed it so much, Liz! I LOVEEEE Tillamook cheese! I appreciate your support. 🙂
My first time ever making pasta salad. It was fantastic!!! I added some tumeric, white pepper and extra garlic(I’m an addict)
I got raving reviews! Thank you so much!!
SO glad to hear this, Erin!! Thank you for commenting and letting me know how you liked it, I appreciate it! 🙂
I have been trying to find a great macaroni salad recipe FOREVER! I came upon this recipe recently and made it a couple of weeks ago. This recipe is amazing and tastes exactly like my mother’s macaroni salad, which she would never disclose how she made. It is so creamy and has so much great flavor.
The only thing I changed was the sweet gherkins, which I used dill pickles instead. (I was afraid the sweet pickles would be too sweet for my families taste). I also added extra garlic powder. As far as the hard boiled eggs, I could leave them out and not miss them.
I actually made this recipe today, but made it using red potatoes instead of macaroni. It was equally as yummy and I left out the boiled eggs.
This will be my go to macaroni/potato salad recipe. Thanks for sharing this!!!!!
This is so great to hear, Bobbie!! Thank you so much for commenting and letting me know how it turned out for you, I really appreciate it! 🙂
What are thought’s on using dill pickle instead of sweet?
Hi Kristin! Many other people have tried this and said it turned out great for them! It’s just a matter of personal preference. Enjoy! 🙂
Very picky family. This was easy to make and they all liked it.
So glad to hear this! Thank you for commenting, Kelly!
This was great! I added some chunks of tilamook in there too!
Yum, I LOVE Tilamook cheese, that sounds delicious!! Thanks for trying my recipe, Norah! 🙂
Great easy recipe!! Add a few options to mix it up but the crew at the Firehouse loves it as a side to the ribs, chicken and Brauts during this holiday weekend! Stay safe everyone.
I am so glad everyone enjoyed it so much, Jake! 🙂
This was super easy to make & was a hit with everyone! I doubled the recipe & was glad I did! There was nothing left over! 😍
I am so glad everyone enjoyed it so much! 🙂
Absolutely delicious with my pulled pork for dinner last night. I added 3/4 cup peas because my mom always had peas in her macaroni salad, and used both the hard boiled eggs and some cubed cheese. Definitely going to make again!
I am so glad everyone enjoyed it so much, Denise! 🙂
I doubled the recipe and used two cups of dry pasta cooked. I hope that was correct. It’s in the frig waiting to go to a family gtg tonight.
I hope everyone loves it, Dawn! 🙂
This is really good! Great flavor. Easy instructions. A perfect compliment to my baby back ribs. Thank you!
You’re very welcome, I’m so glad to hear you enjoyed! Thank you for commenting! 🙂
This was great!
I’m so glad you enjoyed, Erick! Thank you for letting me know how it turned out for you! 🙂
This salad is the best. I get tons of compliments and requests for it. I do add a can of sliced olives and use roasted peppers instead of raw bell. It’s a huge hit. Thank you !!
I’m so glad to hear this! Thank you so much for commenting and letting me know how it turned out for you, I really appreciate it! 🙂