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!
Fantastic macaroni salad! Thank you for the great recipe.
I am so glad you enjoyed it so much, Maureen! 🙂
This is the best macaroni salad I’ve ever had!
I didn’t have sweet pickles so I used dill. Didn’t have purple onions so I used green onions. No red pepper so I just left that out, still absolutely delicious! The sauce is so creamy and tasty, that’s what makes it so good!
I am so glad you enjoyed it so much, Jody! 🙂
I made this for my sons 17th bday party and it was a hit! A new favorite at our house!
I am so glad everyone enjoyed it so much, Carol! 🙂
I make this and my family loves it. I have taken it to church potlucks several times and brought home empty bowls. My pastor loves it and always makes sure to take some extra home with him before it gets gone! I do use our own homemade sweet icicle pickles/juice instead of the gherkins/juice. I also throw in a handful of frozen green peas which will thaw as the dressing is added and the salad chills.
That is so awesome! I am so glad everyone enjoys it so much, Bonita! 🙂
This is how I peel boiled eggs and they are perfect every time. As soon as the eggs are done boiling immediately place them into an ice water bath…a bowl full of ice and water, enough to cover the eggs entirely. Leave them sit in there for about 15 minutes, give or take. Then crack the eggs all over and leave them sit in the ice water another couple of minutes. Then peel each egg while keeping it down in that bowl of ice water.
Thank you so much for the tip! I can’t wait to try this one!
Great salad. I used dill pickle instead of sweet because that’s what we prefer and it came out very delicious. I also subbed plain Greek yogurt for the sour cream. Awesome salad and I’ve already made it twice!
I am so glad you enjoyed it so much, Kat! 🙂
This macaroni salad recipe is great!! I swapped the pickles for radishes, and added some yellow peppers and carrots, sooo good!! Love how flavourful the dressing is, thousand times better than just plain mayo. Will definitely be making this lots this summer!! (:
I am so glad you enjoyed it so much! 🙂
Great recipe. served for Fther’s Day and was a big hit. Will be a regular for my menus. Happiness!!!!!!!!!!!!!!!!!!!!!!!
I am so glad everyone enjoyed it so much, Jane! 🙂
Omg we love this recipe, it has been added to our favorites list.
I am so glad everyone enjoyed it so much, Elaine! 🙂
Very delicious! Although I added more sour cream and a small 4oz carton of heavy whipping cream. It made it more creamy as I was looking to do since last time it was a bit more on the dry side but was still delicious last time too! Plus I didn’t add red peppers or onion and add 3 eggs instead of 2… very delicious by far and way better than any deli in my area!!!
I am so glad you enjoyed it so much, Franny! 🙂
I love macaroni salad and this recipe is soooo easy and yummy !! Thank you for all of your easy and delicious recipes!!
I am so glad you enjoy it so much, Darcy! 🙂
Very tasty. Thank you so much for the wonderful recipe.
I am so glad you enjoyed it so much, Jerry! 🙂
wow
Do you think adding tuna would work?
Hi Heather! That should work just fine. 🙂
My husband said it was the best macaroni salad he has had in years.
I followed the recipe exactly except my box of pasta was 14.5 ounces, so I double all the amounts for the ingredients and the dressing. It worked out perfectly.
It really was great. Not too sweet and very creamy. Much more flavor than the basic macaroni salad of carrots, onions, and celery. The pickles are a nice addition and hold up well in the salad.
Thank you.
I am so glad everyone enjoyed it so much, Bri! 🙂
Is there something else that can be used instead of red pepper? Bell pepper taste is not something I’m fond of.
Hi Adrian! You can always leave it out if you’d like. 🙂
The easiest way, I’ve found, is from my neighbor. Pour white vinegar in a glass jar with a lid. Put boiled egg in it and shake vigorously! The shell just melts off the egg. Rinse and done.