Macaroni Salad Recipe
Macaroni Salad is the ultimate crowd-pleasing side dish, bringing creamy comfort and tangy crunch to every picnic table. It’s a classic that everyone looks forward to at cookouts.
Tender noodles, crisp veggies, and a rich, zesty dressing make this Macaroni Salad irresistible. Perfectly chilled, it tastes even better the next day, making it a must for gatherings.
What You’ll Need for This Macaroni Salad
- Macaroni noodles – The tender base that soaks up all the creamy dressing.
- Sweet gherkins – Add a sweet, tangy crunch that balances the richness.
- Red bell pepper – Brings juicy color and fresh sweetness.
- Celery – Adds crisp texture and a light earthy note.
- Red onion – A sharp bite that complements the creamy dressing.
- Hard boiled eggs – Give extra creaminess and a boost of protein.
How to Make Macaroni Salad Everyone Will Love
Start by cooking the macaroni noodles until al dente, then rinse them in cold water to stop cooking and keep them firm. Toss them with a touch of olive oil so they don’t stick.
In a large bowl, mix the cooled noodles with sweet gherkins, red bell pepper, celery, red onion, and finely chopped hard boiled eggs. In a separate bowl, whisk together mayonnaise, sour cream, sweet pickle juice, red wine vinegar, sugar, Dijon mustard, and spices until smooth and flavorful.
Pour the creamy dressing over the noodle mixture, stirring until every bite is coated. Chill the salad for at least an hour before serving to let the flavors meld perfectly.
Tips & Simple Variations for Macaroni Salad
For an extra flavor punch, stir in a handful of shredded cheddar or a sprinkle of fresh herbs like dill or parsley just before serving. If you like a little kick, add a pinch more crushed red pepper or a dash of hot sauce.
Swap the sweet gherkins for dill pickles if you prefer a tangier bite. To make it lighter, use Greek yogurt in place of some or all of the sour cream. This salad is endlessly adaptable—add diced ham, shredded carrots, or peas to bulk it up and make it your own.
Storing & Serving Macaroni Salad
Store leftover Macaroni Salad in an airtight container in the refrigerator for up to four days. Give it a good stir before serving to redistribute the dressing, which can settle slightly.
If the salad seems a little dry after chilling, stir in a spoonful of extra mayo or a splash of pickle juice to refresh it. This dish tastes best cold, so keep it chilled until ready to serve, especially on warm days.
Macaroni Salad Recipe
Ingredients
- ⅛ teaspoon crushed red pepper optional
- ¼ teaspoon salt
- ¾ cup finely diced red bell pepper about ½ pepper (100g)
- ⅓ cup finely diced red onion 45g
- 2 teaspoons dijon mustard
- ¼ teaspoon ground black pepper
- 2 large hard boiled eggs finely diced
- ½ cup finely diced sweet gherkins usually 4–6 gherkins (80g)
- ⅓ cup thinly sliced celery about 1–2 stalks (55g)
- 1 Tablespoon granulated sugar
- 1 Tablespoon red wine vinegar*
- 8 oz dry macaroni noodles 227g
- 2 Tablespoons sweet pickle juice
- ¾ cup mayonnaise 175g
- ¼ cup sour cream 70g
- ⅛ teaspoon garlic powder
Instructions
- Prepare the macaroni according to package directions, drain, then rinse promptly under cold water. Drizzle with a teaspoon of olive oil and toss gently to prevent sticking. In a spacious bowl, add the cooked macaroni, sweet gherkins, red pepper, celery, red onion, and diced eggs, stirring until evenly combined. In a separate bowl, whisk together mayonnaise, sour cream, sweet pickle juice, red wine vinegar, sugar, dijon mustard, salt, black pepper, garlic powder, and crushed red pepper if using, until the dressing is smooth and fully integrated. Pour the dressing over the macaroni mixture, folding gently until thoroughly coated. Cover the bowl and refrigerate for at least one hour to allow flavors to meld. Stir once more prior to serving and enjoy immediately.
