This is a classic American side dish that I have perfected over the years, and it is always a crowd pleaser. Forget the store bought tubs, because this homemade version is fresh, flavorful, and simple to prepare.

Classic Macaroni Salad Ingredients

To make this delicious cold pasta salad, you will need a handful of simple and fresh ingredients. The combination of textures and flavors is what makes this recipe a standout. The vegetables provide a fresh crunch that pairs perfectly with the soft pasta and rich dressing.

For the Salad:

Elbow Macaroni. One 8 ounce box of dry macaroni noodles, cooked al dente.
Hard Boiled Eggs. Two large eggs, peeled and finely diced.
Red Bell Pepper. Three fourths of a cup, finely diced for a sweet crunch.
Celery. One third of a cup, thinly sliced for fresh, savory flavor.
Red Onion. One third of a cup, finely diced for a bit of sharp flavor.
Sweet Pickles. Half a cup of sweet gherkins, finely diced.

For the Creamy Dressing:

Mayonnaise. Three fourths of a cup provides the rich, creamy base.
Sour Cream. One fourth of a cup adds a pleasant tang and extra creaminess.
Sweet Pickle Juice. Two tablespoons add a touch of sweetness and acidity.
Red Wine Vinegar. One tablespoon brightens up all the flavors.
Granulated Sugar. One tablespoon balances the dressing with a hint of sweetness.
Dijon Mustard. Two teaspoons for a subtle, tangy depth of flavor.
Seasonings. A simple mix of salt, black pepper, and garlic powder.

How to Make Macaroni Salad

Putting together this best macaroni salad recipe is straightforward. The key is to prepare the components and then combine them, allowing the flavors to meld together in the refrigerator before serving. Following these simple steps ensures your salad has the perfect taste and texture.

Cook the Pasta. First, cook the elbow macaroni according to the package directions until it is al dente. Immediately drain the pasta and rinse it with cold water. This stops the cooking process and prevents the noodles from sticking together.
Combine Salad Ingredients. In a large bowl, combine the cooked macaroni, diced hard boiled eggs, red bell pepper, celery, red onion, and sweet pickles. Gently stir everything together.
Mix the Dressing. In a separate medium bowl, whisk together the mayonnaise, sour cream, sweet pickle juice, red wine vinegar, sugar, dijon mustard, salt, pepper, and garlic powder. Continue whisking until the dressing is smooth and well combined.
Toss Everything Together. Pour the creamy dressing over the macaroni and vegetable mixture. Stir gently until all the ingredients are evenly coated in the dressing.
Chill Before Serving. For the best flavor, cover the bowl and refrigerate the macaroni salad for at least one hour. This chilling time allows the flavors to blend together beautifully. Give it one final stir before you serve it.

Tips for the Perfect Pasta Salad

Here are a few of my trusted tips to make sure your macaroni salad turns out perfect every time. These small details can make a big difference in the final result.

Do Not Overcook the Pasta. Cook the macaroni just until al dente. Mushy pasta will fall apart and will not hold up well with the other ingredients and dressing.
Make It Ahead. This salad is a great make ahead side dish. The flavor actually improves as it sits. You can make it up to 24 hours in advance. If it seems a little dry after chilling, you can stir in an extra tablespoon of mayonnaise or sour cream before serving.
Customize Your Add-Ins. Feel free to add other ingredients. Shredded cheddar cheese, peas, or sliced green onions are all excellent additions.
Taste and Adjust. Before serving, always taste the salad and adjust the seasonings if needed. You might want to add a little more salt, pepper, or a pinch of sugar to suit your taste.

Storing Homemade Macaroni Salad

Proper storage is important for this dish, especially because it contains a mayo based dressing. To keep your macaroni salad fresh and safe to eat, place it in an airtight container in the refrigerator. It will stay good for 3 to 5 days.

Because of the mayonnaise and sour cream, never leave the salad out at room temperature for more than two hours. If you are serving it at an outdoor event on a hot day, be sure to keep the bowl on ice to keep it properly chilled.