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?
If you enjoy watching these videos, please subscribe to my YouTube Channel to be notified each time I publish a video!
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.
Jennifer
I just made this today. It is so good! The best macaroni salad I have ever had. Thank you for posting this.
Mary
This pasta salad is crazy good!! My family requests this often and left over do not last long!! Thank you so much for sharing.
Nancy
I just made this recipe. I’ve made many, many batches of macaroni salad throughout my life as it is a family favorite. However, this recipe is a level above all others. I think the secret is in the dressing. It is so very good!
B
I made this recipe exactly as written. My family and I did not enjoy it.
I found that the sour cream made the dressing overly thick and odd and I think the sweet pickles gave the salad an aftertaste
We also all thought the whole dish could use more salt
Yolanda Logan
This was an EXCELLENT recipe and the best I’ve ever had!! I used pimento’s instead of red pepper, green onions instead of red and added celery seed and the leaf tops of celery (along with the celery). My parents and friend thought it was excellent as well, so this will be added as a family staple to our dinners!! Thank you!!
Dora
Love this recipe! I’ve made it numerous times and is my favorite go to pasta salad! I’ve even incorporated crab meat and it’s even more delicious!!
Sam
The crab meat addition sounds delicious, Dora! Thank you so much for trying my recipe!
Kerena
Everyone loved this salad
Bob
How many does your recipe serve. In other words if I want to make two pounds what do I need X2 or X4? Thank you.
Sam
Hi Bob! I haven’t weighed the final product, but I know it will give you about 6 cups of macaroni salad. 🙂
lyn yutzy
Glad found this. was a hit!!
Troy w thomas
excellent flavor!!! I used red wine and a splash of vinegar
Theresa De Rosa
Looks delicious Can’t wait to try
Carol Briers
Instead of boiling my eggs, I steam them and the shells just fall off after sitting in an ice bath. Steam for 15 minutes and then pop them into the ice bath.
Rebecca
My guests all went back for seconds. My sister demanded the recipe before she left. This is easily adapted to your guest/family preferences. Next time I might get fancy and add shrimp.
Jmm
Very easy, had all ingredients and it was fresh tasting. Great addition for my go-to.
Sameer
Loved it.
Hconarroe
Well I-made it, but had to make several substitution: no red onion, so used shallot. ,no peppers so used chopped olives, no Dijon so used reg mustard, no gherkins so used sweet relish. It turned out just fine!
Tracey Cox
when I am boiling eggs that will be chopped up in a recipe, I use the “egglets” containers. just crack the egg into an “egglet” and boil in water. Best to spray with non stick spray before putting the egg in. no peeling!
I’ve made this recipe twice now for a crowd, and have forwarded your recipe to at least half a dozen folks who asked for it. it’s super delicious!
Shawn
Can you make this 24 hours before serving and let sit in fridge?
Sam
Hi Shawn! That will work just fine. It will even give the flavor some time to develop. 🙂