Macaroni Salad is one of those simple recipes that always shows up at the right time. It is creamy, a little sweet, and full of crunch from fresh veggies.
I make this for cookouts, church potlucks, and easy summer dinners when it is too hot to turn on the oven.
In my small Raleigh kitchen, this is one of those bowls that never comes back home with leftovers. It is easy, comforting, and made with everyday ingredients.
Why You’ll Love This Macaroni Salad
- It is easy to make ahead.
- Great for cookouts and family gatherings.
- Uses simple, affordable ingredients.
- Creamy with just the right amount of crunch.
- Makes a big bowl, perfect for sharing.
- Tastes even better after chilling.
What Kind of Macaroni Should I Use?
This recipe uses classic elbow macaroni, and that is my go-to choice. The little curves hold onto the dressing so well.
Regular dry macaroni works perfectly. You do not need anything fancy. Just cook it until tender, but not mushy.
If you only have another small pasta shape, like small shells, that can work too. Just keep the size similar so the salad stays balanced.
Options for Substitutes
- No red bell pepper? Green or yellow bell pepper works fine.
- If you do not have sweet gherkins, use chopped dill pickles for a less sweet flavor.
- Greek yogurt can replace sour cream.
- White wine vinegar or apple cider vinegar can stand in for red wine vinegar.
- If you prefer less sweetness, you can slightly reduce the sugar.
Watch Out for These Mistakes While Cooking
- Do not overcook the macaroni. Soft noodles can turn mushy once the dressing is added.
- Rinse the pasta with cold water right away. This stops the cooking and keeps it from sticking.
- Let it chill for at least one hour. The flavors need time to come together. It really does make a difference.
- Give it a good stir before serving. The dressing can settle a bit while it chills.
What to Serve With Macaroni Salad?
This salad pairs well with simple, classic meals:
- Grilled chicken
- Burgers
- Hot dogs
- Baked beans
- Fresh fruit salad
It also works as a light lunch all on its own.
Storage Instructions
- Store macaroni salad in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days.
- I do not recommend freezing it. The creamy dressing does not thaw well and can separate.
- If it seems a little dry after sitting in the fridge, stir in a small spoonful of mayonnaise before serving to freshen it up.
How To Make Macaroni Salad?
Ingredients
- 8 oz dry macaroni noodles (227g)
- 1/2 cup finely diced sweet gherkins (usually 4 to 6 sweet gherkins) (80g)
- 3/4 cup finely diced red bell pepper (about 1/2 pepper) (100g)
- 1/3 cup thinly sliced celery (about 1 to 2 stalks) (55g)
- 1/3 cup finely diced red onion (45g)
- 2 large hard boiled eggs, finely diced
Macaroni Salad Dressing
- 3/4 cup mayonnaise (olive oil mayo works well) (175g)
- 1/4 cup sour cream (70g)
- 2 Tablespoons sweet pickle juice
- 1 Tablespoon red wine vinegar
- 1 Tablespoon granulated sugar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon crushed red pepper (optional)
Instructions
Step 1:
Cook the macaroni noodles according to the package directions. Drain them and rinse immediately with cold water. Drizzle with about a teaspoon of olive oil and gently stir so they do not stick together as they cool.
Step 2:
In a large bowl, combine the cooked macaroni, diced sweet gherkins, red bell pepper, celery, red onion, and finely diced eggs. Stir everything together and set aside.
Step 3:
In a separate medium bowl, make the dressing. Add the mayonnaise, sour cream, red wine vinegar, sweet pickle juice, sugar, Dijon mustard, salt, black pepper, garlic powder, and crushed red pepper if using. Whisk until smooth and well combined.
Step 4:
Pour the dressing over the macaroni mixture. Toss gently until everything is evenly coated.
Step 5:
Cover the bowl and refrigerate for at least one hour. Before serving, give it one more good stir and enjoy.
Macaroni Salad Recipe
Ingredients
Method
- Cook the macaroni noodles according to the package directions. Drain them and rinse immediately with cold water. Drizzle with about a teaspoon of olive oil and gently stir so they do not stick together as they cool.
- In a large bowl, combine the cooked macaroni, diced sweet gherkins, red bell pepper, celery, red onion, and finely diced eggs. Stir everything together and set aside.
- In a separate medium bowl, make the dressing. Add the mayonnaise, sour cream, red wine vinegar, sweet pickle juice, sugar, Dijon mustard, salt, black pepper, garlic powder, and crushed red pepper if using. Whisk until smooth and well combined.
- Pour the dressing over the macaroni mixture. Toss gently until everything is evenly coated.
- Cover the bowl and refrigerate for at least one hour. Before serving, give it one more good stir and enjoy.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 408 kcal |
| Carbohydrates | 36 g |
| Fat | 25 g |
| Protein | 8 g |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I’m Emma Parker, the writer and founder behind Emma’s Home Guide. This blog was created to share practical ideas, honest experiences, and helpful guidance for everyday living. My goal is to make home life feel easier, warmer, and more enjoyable, without pressure or perfection.
