The Best Homemade Macaroni Salad Recipe

Recipe

I’m just going to say it—this macaroni salad is the only one you’ll ever need. Creamy, tangy, and packed with perfectly balanced flavors, it’s the ultimate side dish for barbecues, potlucks, or even a simple weeknight dinner.

What makes it stand out? Freshly chopped veggies for crunch, a dressing that’s light yet indulgent, and elbow macaroni cooked just right—not too soft, not too firm. It’s the kind of recipe that’ll have people asking for seconds (and the recipe!).

Whether you’re a salad skeptic or a lifelong fan, this dish hits all the right notes. Trust me, once you try it, you’ll wonder why you’ve been settling for anything less.

Ready to make magic in your kitchen? Let’s get started!

Ingredients

For a standout homemade macaroni salad, the key is in the details. Use high-quality, fresh ingredients to elevate this classic dish. Here’s what you’ll need, along with some chef-approved tips to make it shine:

For the Salad:

• Elbow macaroni (2 cups uncooked) – Cook *al dente* to avoid mushiness—it’s a non-negotiable for texture.
• Hard-boiled eggs (3, chopped) – Adds richness and creaminess.
• Celery (1 cup, diced) – Provides a crisp crunch.
• Red bell pepper (1, diced) – For sweetness and color.
• Red onion (½ cup, finely chopped) – Soak in cold water for 10 minutes to mellow the sharpness.
• Dill pickles (½ cup, chopped) – Gives a tangy bite.

For the Dressing:

• Mayonnaise (1 cup) – Use full-fat for the creamiest texture.
• Sour cream (½ cup) – Balances the mayo with a light tang.
• Apple cider vinegar (1 tbsp) – Adds brightness—don’t skip it!
• Dijon mustard (1 tsp) – Lifts the dressing with a hint of complexity.
• Sugar (1 tsp) – Just enough to balance the acidity.
• Salt & pepper (to taste) – Essential for seasoning.

Finishing Touches:

• Fresh dill or parsley (2 tbsp, chopped) – For a burst of freshness.
• Paprika (a pinch) – Adds depth and a pop of color.

Substitutions:

• No sour cream? Use Greek yogurt for a similar tang.
• Out of celery? Try cucumber for that crunch.
• Swap dill pickles for sweet relish if you prefer a milder flavor.

Don’t skimp on the fresh herbs—they’re the secret to taking this macaroni salad from good to unforgettable.

How to Make the Best Creamy Macaroni Salad Recipe

– Cook the pasta al dente: Bring a large pot of salted water to a boil and add the macaroni. Cook for 1 minute less than the package instructions—this guarantees the pasta stays firm and doesn’t turn mushy when mixed with the dressing.

Drain and rinse under cold water to stop the cooking process.

– Prep the veggies and mix-ins: While the pasta cooks, finely chop celery, red onion, and bell pepper for crunch and color. For extra flavor, toss in diced pickles or relish.

Pat them dry with a paper towel to prevent excess moisture from diluting the dressing.

– Make the creamy dressing: In a large bowl, whisk together mayonnaise, a splash of vinegar (apple cider or white), Dijon mustard, sugar, salt, and pepper.

For tanginess, add a spoonful of Greek yogurt or sour cream. Taste and adjust seasoning—this is your flavor base!

– Combine gently but thoroughly: Add the cooled pasta and chopped veggies to the dressing. Use a rubber spatula to fold everything together until evenly coated.

Overmixing can break the pasta, so stop once no dry spots remain.

• Chill for best results: Cover and refrigerate for at least 1 hour (or up to overnight) to let flavors meld. Stir once before serving—if the salad thickens, loosen it with a splash of milk or pasta water.
• Garnish and serve: Sprinkle with paprika, fresh herbs, or crispy bacon bits for a finishing touch. Serve cold alongside grilled dishes or as a picnic staple.

Pro Tips:

• Salt the pasta water generously—it’s your only chance to season the noodles.
• For a lighter version, swap half the mayo with mashed avocado.
• Add-ins like hard-boiled eggs or shredded cheese work great—just fold them in last to avoid crumbling.

Watch Out:

• Rinsing the pasta removes starch, but don’t skip it—warm pasta absorbs too much dressing and turns soggy.
• If making ahead, reserve a little dressing to refresh the salad before serving.

Nutrition

This macaroni salad is a delicious and hearty dish, but it’s important to be mindful of its nutritional content. Below is the nutrition breakdown per serving:

Chef Tips

Whenever I make macaroni salad, I always cook the pasta just slightly under al dente since it continues to soften as it cools. I toss the pasta with a bit of olive oil to prevent sticking before adding the dressing.

Letting the salad chill for at least an hour allows the flavors to meld. I also recommend tasting and adjusting seasoning just before serving.

Frequently Asked Questions

Can I Use a Different Type of Pasta?

Yes, I can use a different type of pasta. Shells or penne work well, but I’d avoid anything too delicate. Just make sure it’s cooked al dente so it holds up when mixed with the dressing.

How Long Does Macaroni Salad Last in the Fridge?

I’d keep macaroni salad in the fridge for 3-5 days. If it’s got mayo, I’d toss it after 5 days max. I always check for weird smells or textures first—better safe than sorry!

Can I Make This Recipe Ahead of Time?

Yes, I can make this recipe ahead of time. I just prepare it the day before and refrigerate it overnight to let the flavors blend. I cover it tightly and toss it lightly before serving.

Is This Recipe Suitable for Vegetarians?

Yes, this recipe’s suitable for vegetarians since it doesn’t include any meat or fish. I’d check ingredients like mayo or cheese for hidden animal products if you’re strict, but overall, it’s vegetarian-friendly.

Can I Substitute Mayonnaise With a Healthier Option?

I’d suggest using Greek yogurt or avocado as a healthier mayo substitute—they’re creamy and lower in fat. You could also try a light vinaigrette if you prefer something tangier. Just adjust the seasoning to taste.