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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Vilkas
Wow! Loved this recipe. I did, however, use vegan Mayo and no eggs. Thank you for posting this fine macaroni recipe.
Sam
I’m so glad you enjoyed it so much, Vilkas! 🙂
Donna
Great salad but skipped the eggs and added sliced green olives with pimento game changer!
Sze Ng-Montalvo
Love ur recipes
Catherine Hamilton
Absolutely the best macaroni salad I have ever made! I doubled the recipe for a large gathering and used little shell macaroni and it was a hit!
Robert Knox
My method for hard cooked eggs that will always be easy to peel goes against everything we have been told. As a chef, I fought this method but it works.
In a saucepan big enough to hold your eggs, bring the water to a rolling boil, add a teaspoon of baking soda then gently lower your eggs into the boiling water. Adjust heat to keep the water gently boiling. Set a timer for 14 minutes.
After 14 minutes remove from stove and put pan under gently running cold water for a few minutes.
Once they cool down they will peel perfectly.
Lori Holuta
I’ll try this, as I have rotten luck with peeling eggs! Thanks.
Barbara Lutz
Tasted this Macaroni Salad, it was so good, can’t wait to have it tonight with dinner
Terry
Hmm. I think the salad dressing would be GREAT on coleslaw! Not sure I can wrap my head (or mouth) around a sweet macaroni salad. Sorry.
I may be stuck in a rut here 😕 but I like my macaroni salad on the tangy side. Think Worcestershire sauce. Lots & lots of Worcestershire. Enough that the dressing is tinted light brown. And sits in the fridge for at least 3 hours so all the flavors can meld. (EVERYTHING except the macaroni.) It’s deadly – in the best way!
But your dressing? On coleslaw? May just be the stuff dreams are made of!
Since it stopped snowing yesterday (tho it melted almost immediately) & there’s none in the forecast – hopefully we’re done with it & can start to enjoy spring.
Now… if we weren’t on lock down – AGAIN – maybe we could celebrate the Memorial Day long weekend too.
Hope you have a great one!
Terri
I haven’t tried this recipe yet but it looks delicious! I was wondering if you can substitute butter for the olive oil that you put on the noodles to keep them from sticking?
Sam
Hi Terri! I’d recommend sticking to the olive oil here.
Sherry
This was delicious. Definetly going in the recipe box!
Sam
I’m so glad you enjoyed it so much, Sherry! 🙂
Meredith
Delicious loved it!
Marilyn
Great combination of ingredients! The flavors didn’t have to sit for long to meld together. I’ll definitely be making this again. I didn’t have sweet pickles, just sweet pickle relish. Flavor is the same.
Sam
I’m so glad you enjoyed it so much, Marilyn! 🙂
Bryan
Delicious! I used a little more than half the dressing, as I like mine a little more dry, but that dressing is incredible!
Sam
I’m so glad you enjoyed it so much, Bryan. 🙂
Cate
The dressing for this macaroni salad is the best I have ever tasted. I’ve tried many different recipes and this one is the WINNER!
Sam
I’m so glad you enjoyed it so much, Cate! 🙂
Alexandria
Very good recipe!! We opted out the red pepper, and added cubes of cheese and black olives! So yummy thank you!
Sam
I’m so glad everyone enjoyed it so much, Alexandria! 🙂
Wendy Voss
Great flavor and easy to make!!
Erica
We opted out of the crushed red pepper, sugar and boiled egg. I may add some black sliced olives to my portion. Overall, this was a super simple recipe. I’d definitely take this to a potluck or adjust ingredients for a party.
Sam
I’m so glad you enjoyed it so much, Erica! 🙂
Lynae Jaraczeski
Macaroni salad has a great taste, but too dry and not enough of the creamy consistency for me. The measurements should be more with the mayo and sour cream and once I added more of these ingredients it was much better!!
Sandra S Stitt
Delsh…
Donna Kay
Made it today! Delicious, I didn’t have sour cream but will try with sour cream next time. I know that will be great.
Sam
I’m so glad you enjoyed it, Donna! 🙂