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Macaroni Salad Recipe

Easy Macaroni Salad

This easy macaroni salad recipe is the perfect side dish for all your potlucks, summer barbecues, and family gatherings. It features tender elbow macaroni, crisp vegetables, and hard boiled eggs tossed in a simple and incredibly creamy dressing. 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.
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Prep Time 15 minutes
Cook Time 7 minutes
Chilling Time 1 hour
Total Time 1 hour 22 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 408
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 8 ounce dry elbow macaroni
  • 2 large hard boiled eggs peeled and finely diced
  • ¾ cup red bell pepper finely diced
  • ⅓ cup celery thinly sliced
  • ⅓ cup red onion finely diced
  • ½ cup sweet pickles finely diced
For the Creamy Dressing
  • ¾ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons sweet pickle juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon granulated sugar
  • 2 teaspoons dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon garlic powder

Equipment

  • Large pot
  • Colander
  • Large bowl
  • Medium Bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

Tips for the Perfect Pasta Salad
  • 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.