Family Favorite Macaroni Salad

This is our favorite macaroni salad that features tender elbow macaroni mixed with bright veggies like red onions, celery, bell peppers, some herbs, and delicious creamy dressing. The dressing is smooth and flavorful made with mayo, sour cream, Dijon mustard, white wine vinegar, brown sugar, garlic powder, salt, and black pepper.
5 from 80 votes
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Macaroni salad in a big serving bowl on a wood surface.

Every family has that one recipe, the one that’s not just requested but enthusiastically demanded. For me, it’s this macaroni salad. This isn’t your average summer pasta salad; it’s a creamy, tangy, and perfectly textured salad that has become the hallmark of our summer celebrations. The secret, a balance of simple ingredients and a specific method I’ve tested and re-tested. Over the years, I’ve perfected the creamy dressing, figured out the ideal crunch-to-pasta ratio, and discovered the little touches that take it from good to unforgettable.

But it’s not just my family, my readers have fallen in love with this recipe as well. It brings me nothing but joy to read wonderful comments here and on social media of people who try this macaroni salad and love it year after year!

5 stars

Best macaroni salad ever…. when potlucks I always get asked to bring this macaroni salad….. I also add extra ingredients to the dressing..not change them just increase amounts…. ~Judy”

Ingredients for the macaroni salad laid out on wooden board and labeled.

Important Ingredient Notes and Substitutions

These are the ingredients that I want to clarify or offer alternatives for, the complete ingredient list is in the recipe card:

PastaChoose a smaller pasta like elbow macaroni or ditalini. (I don’t recommend orichette in a macaroni salad because they tend to stick together and don’t mix evenly with the dressing.)

Herbs – I like to add some fresh parsley and fresh dill weed as well. You can omit either if that’s the preference but I recommend you try it.

Sour cream – I usually recommend using sour cream because of richness, creaminess, and tang that it provides. (If you will try to substitute Greek yogurt, the taste and texture of the dressing won’t be quite the same.)

Collage of two images of steps to prepare macaroni salad dressing by mixing ingredients in a bowl.

Lyuba’s Chef Tips Before Cooking

Cooking pasta: when cooking pasta, there are two things to remember: 1 – make sure to salt the water generously (about saltiness of the ocean, I add about 1 tablespoon of sea salt to water when cooking 1 lb. of pasta). 2 – You will want to cook it al dente so that it’s not too soft when it’s done cooling and mixed with the dressing.

Cooling pasta: personally, I never recommend rinsing pasta after cooking (especially for hot dishes). Rinsing pasta takes off the starches that are important to help dressings and sauces adhere to the pasta. So simply drain off all the water and let the pasta cool, fluffing it from time to time.

I highly recommend using a large mixing bowl (and I mean large!) Nothing worse than everything spilling out, while you’re trying to mix it.

If making the salad ahead of time: while this is a good potluck recipe to make a day or two ahead of time, pasta can soak up the moisture in that time. So, you will also want to either make extra dressing or set some aside to mix in before serving.

Do take time to chill the prepare salad before serving. Take this additional time in consideration before making the salad, it will need 2-4 hours to chill in the refrigerator before serving.

When serving the prepared macaroni salad: after the salad had enough time to completely cool down, you can serve it at your gathering and leave it on the counter for about 2 hours. To leave it out longer, you will need to control the temperature by setting up an ice bath. Nest the serving dishes with cold foods in bowls or large food containers filled with ice to maintain the chill. (If you often hold gatherings, you can get something like this chilled serving dish or a similar one.)

Collage of two images of steps to mix the dressing into the pasta and veggies.

Variations and Additions To Try

In my family, we like to keep it pretty simple but there are a few ingredients you can add to make it your own (especially if it’s your favorite):

  • Vegetables – If you want more vegetables, besides the classics, you can try adding diced broccoli, peas, carrots, or cucumbers.
  • More Herbs – You can try adding some basil as well. (If you love herbs, make sure to try my green goddess macaroni salad.)
  • Cheese – you can always add some diced cheese like cheddar, gouda, or mozzarella. Slice and dice the cheese off the block and make sure the block is cold. Cold cheese is easier to slice.
  • Adding Pickles – While I personally feel that pickles overpower the macaroni salad and the dressing flavor, some people do like to add pickles. It comes down to a personal preference whether you want to add sweet pickles or not. If you do, add 1/2 cup of finely diced sweet pickles, dill pickles, or kosher pickles.
macaroni salad in a serving bowl with a wooden spoon scooping some out.

Recommendations To Make Macaroni Salad Ahead Of Time

  • Pasta salad and macaroni salads are wonderful recipes to make ahead. I actually prefer to make macaroni salad the night before because all the ingredients have a chance to mix and mingle and marinate with each other. Pasta soaks up all those tasty flavors and tastes so much better a few hours after you make it. You can make it 1-2 days ahead.
  • Just make sure to keep it refrigerated until you’re ready to serve it.
macaroni salad in a big glass bowl with a wooden spoon.

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Macaroni salad in a big serving bowl on a wood surface.

Macaroni Salad Recipe

This is our favorite macaroni salad that features tender elbow macaroni mixed with bright veggies like red onions, celery, bell peppers, some herbs, and delicious creamy dressing. The dressing is smooth and flavorful made with mayo, sour cream, Dijon mustard, white wine vinegar, brown sugar, garlic powder, salt, and black pepper.
5 from 80 votes
Print Pin Video Rate
Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 8 minutes
Cool in the refrigerator:: 2 hours
Total Time: 2 hours 28 minutes
Servings: 8
Calories: 451kcal
Author: Lyuba Brooke

Ingredients

  • 1 lb uncooked macaroni pasta
  • 1/2 cup diced red onion
  • 1 medium red bell pepper
  • 3 short celery ribs
  • 1/4 cup diced green onion
  • 2 tbsp minced fresh parsley
  • 1 tbsp minced fresh dill weed

Dressing:

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tbsp Dijon Mustard
  • 2 tbsp apple cider vinegar
  • 1 1/2 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp salt more or less to taste

Instructions

  • Cook pasta in salted water according to box instructions, until cooked al dente.
  • Drain cooked pasta and let it cool until no longer scalding hot. Gently fluff it from time to time while it cools.
  • Dice all vegetables and herbs while pasta is cooking and whisk all ingredients for the dressing in a separate bowl.
  • In a large mixing bowl, combine pasta vegetables, and herbs and mix.
  • Pour dressing into the bowl with the pasta and mix everything together until dressing is evenly incorporated throughout.
  • Cover the bowl with plastic wrap or transfer the salad into a food storage container with a lid. Refrigerate for at least 2 hours before serving.

Video

Notes

  • Storing: Store all the leftovers in the refrigerator. When properly stored in an air-tight container, in the refrigerator, macaroni salad should last 3 to 4 days. 
  • Making Ahead: You can prepare the whole salad a day or two ahead of time and store it in a refrigerator, in an air-tight food storage container. 
 

Nutrition

Calories: 451kcal | Carbohydrates: 48g | Protein: 8g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 509mg | Potassium: 217mg | Fiber: 3g | Sugar: 6g | Vitamin A: 696IU | Vitamin C: 22mg | Calcium: 38mg | Iron: 1mg
Tried this recipe?Mention @willcookforsmiles or tag #willcookforsmiles!

Storing Instructions

Storing (refrigerator): Store all the leftovers in the refrigerator. When properly stored in an air-tight container, in the refrigerator, macaroni salad should last 3 to 4 days

On the counter: remember that no prepared food should be left out on the counter for longer than 2 hours and only after it’s been cooled in the refrigerator. (FDA recommendation is longer but only with proper temperature controls.)

More Dishes For Picnics and Backyard BBQs

If you noticed, I like to use dill weed because of the bright and summery flavor you can use it in other picnic and potluck favorites like parmesan dill potato salad and cucumber salad.

Antipasto pasta salad is another popular summer pasta salad loaded with meats and balsamic vinaigrette.

If you love the creamy salads, my creamy corn salad is a reader favorite as well, and so as my cheddar ranch tortellini salad.

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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

5 from 80 votes (34 ratings without comment)

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165 Comments

  1. 5 stars
    Best macaroni salad ever. My friend made this for a potluck and I insisted she share her recipe with me and she sent me a link to this page! It is to die for!!

    1. Aww, thank you, Emily! I am so happy to hear that! 🙂

  2. Jullie Fillippi says:

    I usually use Paula Dean’s recipe for macaroni salad but decided to try this one. Pretty sure this will be my new go to for macaroni salad. The next time I will skip the dill, as hubby not a huge fan ( I only used 1/2 amount this time for this reason) Although he is on his second serving currently.

    1. I am so glad you both liked it, Jullie!

  3. 5 stars
    We add 1 or 2 chopped hard-boiled eggs and a cup of tiny shrimp to the salad along with chopped cucumber. Herbs include dill, tarragon, chives, and thyme. For us, macaroni salad is second only to potato salad. ?Both are indispensable to our family barbecues.

  4. Made this Mac salad for my grandsons wedding 2weeks ago. I made it for 50+ people.
    What a hit it was. Making a small batch for Labor Day.
    Thanks

  5. 5 stars
    This is hands down the best macaroni salad. I find myself craving it! Everyone who tries it wants the recipe. The secret is the creamy dressing. I find I’ve doubled the dressing recipe as the macaroni absorbs it overnight so I like to add more the next day. OH MY! Making it for the Labor Day weekend. Thank you for such a keeper of a recipe!

  6. Mary holmes says:

    5 stars
    Can you please help me. I want to make this for a serving of 25.
    I bought 6 boxes of small Mac. 4 cups box says. Cooked! Will this work.

    Do not understand the listing. I am using US but still is confusing.
    I am a senior and trying to figure it out. Could you please help me. It for my grandson small wedding.

    1. Hi Mary,

      I am not sure how big your boxes are but usually, they come in a 1 pound box. If yours are one 1 pound boxes you can use 4 boxes (4lbs uncooked pasta) and quadruple the rest of the recipe that will make plenty for 25 people.

  7. Can you leave out the celery? Or will that effect the taste?

    1. Hi Shannon, I like the crunch it gives but if you are not a celery fan then you can leave it out without effecting it to much.

  8. 5 stars
    No more grocery store crap for me, this recipe is amazing!

    1. Thank you, Cheryl! So happy you liked it!

  9. Made this tonight for the Fourth of July tomorrow and OMG I took a little bite and it was AMAZING! It’s my first time making pasta salad and this is the best once I’ve ever tasted!! I can’t wait to share it with everyone tomorrow!!!

    1. Wow! Thank you for the wonderful compliment! I am so glad you liked it!

  10. Christina says:

    Have you ever added cheese or black olives to this recipe? Do you think those two items would work in this recipe?

  11. Vivian Colemire says:

    5 stars
    There are lots of macaroni salads out there, but this is the best by far that we’ve ever had. Even family members that say they do not like macaroni salad fell in love with this one. I was hesitant using the dill and Dijon mustard, but I did anyway. So very glad that I did!! It took it over the top in my opinion! Thank you for such a great recipe!!

    1. Thank you, Vivian! I am so happy you liked it!

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