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.
Kim
I’ve been cooking and baking for 50 years and am very experienced. I got the love of that from my beloved mother.
I have made many many macaroni salads but Absolutely none I’ve made or none I’ve eaten can compare to this one. This will be my regular. The sauce is devine! Thank you so much for a one of kind!!! It’s absolutely delicious!!
Sam
Thank you so much for your kind comment, Kim! I am absolutely thrilled to hear my recipe was such a success for you! Thank you so much for commenting, I really appreciate it! 🙂
Desiree
Just made it and it’s great! I don’t care for bell peppers so I used about 2T of jarred chopped Pimentos, thanks for this recipe…it’s my keeper now!! 😋
Sam
Yum! Thank you so much for commenting and letting me know how it turned out for you, Desiree, I really appreciate it! 🙂
Mike
SO GOOD! Followed your recipe to a tee and it was the best pasta salad I’ve ever made. Thank you for sharing!
Sugar Spun Run
I am so glad that you enjoyed it! Thanks for commenting, Mike! 🙂
S. Hall
I’ve made macaroni salads a number of times but they never tasted as good as this recipe. Great job. Thanks
Sugar Spun Run
Thank you so much! I am so glad that you enjoyed it! 🙂
Tye Baker
I just made this macaroni salad and had to force myself to stop eating it before it went into the fridge! I’ve been looking for the perfect macaroni salad recipe and this is it! I can’t wait for my husband to try it! Thank you for sharing!
Sam
I’m so happy to hear this! Thank you for commenting, Tye!
Pat
Excellent macaroni salad. Now my go yo recipe!
Sam
So glad to hear this! Thank you for commenting, Pat!
Paige
Made this for my family on Mother’s day and it was a huge hit! My Gramma said it was the best she had ever had! I will be making this again for my family lots in the future, next time I would definitely double because it is sooooooo good!
Sugar Spun Run
I am happy to hear how much your family loved it, Paige! Thank you for trying my recipe and for commenting. 🙂
Toby
Oh, this is so good! Had it for dinner today & even my incredibly picky son enjoyed it. Thank you so much for sharing
Sugar Spun Run
That is amazing! I am so glad that it was a hit and everyone enjoyed it, Toby! Thanks for trying my recipe. 🙂
Rion
Can this be made a day ahead of time? Or is it better the day of?
Sam
Hi Rion! It is excellent if prepared a day in advance, gives the flavor some time to develop in the fridge. Just store in an airtight container in the refrigerator. Enjoy!
Xysti
I made this a couple weeks ago and I am going to make it again today! The only thing I changed was dill pickles instead of sweet. That’s just personal preference and its perfect like it is. This recipe is absolutely delicious! Thank you for sharing!
Sugar Spun Run
I am so glad that you enjoyed it and will be making it again today, Xysti. Thank you for trying my recipe and for commenting. 🙂
RetiredDeckDiva
I prepared or boiled 2 lbs of macaroni. How many should I double your wet ingredients. The ingredients is no problem I do several diced veggies n fruits my problem sometimes too dry or some times too much mayo mixture. I made a lot bc my daughters want this salad to with Alaskan Colossal red crab legs my other order for Mother’s Day for each of us instead of just having coke slaw with Alaskan
Thank you
Sugar Spun Run
Hi! Since 2 lbs is 4 times what the recipe lists you will need to quadruple the recipe. I hope that everyone enjoys it. 🙂
Rosemarie higgins
Thanks for sharing your recipe 😀.
Sugar Spun Run
I am so glad that you enjoyed it, Rosemarie! 🙂
Rosemarie higgins
I just made this today and it was so delicious 😋.
MOM
I cook macc al dente and let it thoroughly chill in the fridge. Then I swirl in enough mayo to only coat. I use tomato, cuke, some dill, and some type of salami. I will try hard boiled eggs and always top with shred ched. Oh yes, don’t forget to salt it. I am going to try some sour cream with dijon. Probably not using pickles. I also like broken black olives.I have also used chopped lettuce. Making this tonight. But NO red pepper flakes. They and pepper are very over used and to me over power the taste. When I cook and eat I like to be able to savor each individual ingredient.
For boiled eggs I let them warm in hot water until the pan of water comes to a boil. When temps are equal things cook more evenly also lessens the chance of cracking the shells. I add salt and about a T of soda. I cook about 10 minutes, drain and immediately immerse into ice cold water. Adding ice cubes helps. I do not let sit in water too long as this discolors the yolks. Just let them cool for handling. Then peel under cold running water. Cold water immediately stops the cooking process. If they are already at room temp I place into the pan along with hot water to cook.
Sugar Spun Run
Thanks for sharing what has worked so well for you. I hope that you enjoy this recipe when you try it. 🙂
Nancy
Hard boiled eggs are best if the eggs are not fresh. How you prepare the eggs are up to you. I place the eggs in cold water and bring to a boil. Turn off the stove and let stand for 18 minutes (add or subtract time depending on how many eggs you are making. Drain and fill pan with ice to let them cool. Take them out of the water and rap the egg at the air pocket and begin peeling making sure you have taken the membrane along with the shell. I have used this method for up to 50 eggs at a time (we sometimes need upwards to 200 eggs)
Sugar Spun Run
Thanks so much for sharing your method, Nancy! 🙂
Robin Simmons
I made this today and it was amazing!! I am definitely keeping this recipe in my rotation. Thank you for a five star macaroni salad recipe!!
Sugar Spun Run
I am so glad that you enjoyed it, Robin! Thank you for trying my recipe and for commenting. 🙂