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.
Rivan
Made it for the first time, having never made macaroni salad before (it was my SIL’s domain).
Sunned seasoned rice wine vinegar since my wife is allergic to grapes.
Delicious. Everyone gave it 2 thumbs up!
Emily @ Sugar Spun Run
So glad everyone enjoyed it, Rivan! ☺️
Deena
Great recipe, my family love’s it!
Latasha Decarlis
The best macaroni salad ever. My family enjoyed it.
Angela Hamal
Just made this! Delicious!
Teresa G Tyler
This comment is for egg peeling.
Get a pot of water to a boil, then generously salt the water. Lower eggs slowly and gently, one at a time using a large, long handled spoon. Bring back to a boil, then lower the temp down to a soft boil for 14 minutes. When the timer goes off, drain the eggs and run cold water over them while swirling the eggs in the pan to start cracking the eggs. I fill the pot, drain it and repeat several times until they are cool enough to handle. Peel the eggs starting at the large end of the shell. The shells come off easily and the eggs are perfectly cooked with no gray ring. I have been using this method for years and it works everytime. The key here is to add the eggs after the water starts to boil. Enjoy! 🙂
Emily @ Sugar Spun Run
Thanks for the tips, Teresa! ☺️
Amber
We absolutely love this recipe! We will get a serving and add a can of tuna for a meal. It’s amazing. Thank you
Tammy Bird
I made this for the first time today and it was just what I was looking for!
I will keep this in my recipe box.
Yum Yum
Emily @ Sugar Spun Run
We’re so happy you liked it! Thanks for coming back to leave a review, Tammy 😊 Enjoy !
Dawn
Excellent macaroni salad! My husband and I love it. The ingredients work so well together! Thanks for the great recipe.
Emily @ Sugar Spun Run
Thanks for giving it a try, Dawn! Enjoy 🥰
Beth Torres
I got so many compliments for brining this dish!! Had to send several people the recipe! Huge hit for Easter. Great recipe! Thank you very much
Emily @ Sugar Spun Run
We’re so happy it was a hit, Beth! Thanks for trying our recipe ❤️
Darcy
This is my first time making macaroni salad. I’m not a big fan of it, but family is. I was kind of scared of the ingredients, mostly the veggies. I followed the recipe to the T. It turned out quite well, I think. They said so. Now, I would probably deviate a little more for my taste, not nessarily others. 😉
Nice recipe, thanks for sharing.
Barbara
Made this macaroni salad as a side dish for Easter Dinner. Everyone enjoyed the recipe, and had to pass along their comments. Have tried numerous macaroni salads listed on the internet this one is the Best!
Diana
Can you let it chill overnight?
Sam
Hi Diana! It will become a little bit less creamy, but it will develop the flavors a bit more. We love it the next day! 🙂
suzi
delicious … make it every easter
Trisha
Can I use the small macaroni cylinder shaped noodles instead of elbow noodles ?
Sam
That should work just fine. 🙂
Carol Beckwith
I’m 70 years old and have made many different macaroni salads throughout my adult life. This, by far, is the best macaroni salad I’ve ever made. My family loves it so much that they have requested I make it to accompany the ham for our Easter dinner this year. When I’m looking for the “better” way to make something I’ve made for years, the first place I look is your website. Thank you for all you do.
Sam
Thank you so much, Carol! I’m so happy to hear you’ve enjoyed everything so much. 🙂
Stefanie
Carol u r such a lovely woman with those wonderful comments! I will take ur recommendation and make this salad f July 4
Best regards, Stefanie
Marsha Cordts
Delicious. Just what I was looking for!
Patricia Morris
I really liked the base but I did make adjustments for my taste. No eggs, no cheese. I thought the pickles were too strong a flavor they overpowered the other ingredients but I liked the pickle juice. Next time no pickles just juice.