A classic, creamy, slightly sweet macaroni salad loaded with crunchy vegetables. It is perfect for BBQs, picnics, potlucks, lunches, or as a side dish.
Ingredients
For the salad:
2 cups dry elbow macaroni
1/2 cup finely diced celery
1/2 cup finely diced red bell pepper
1/3 cup finely diced carrot
1/4 cup finely diced red onion
1/4 cup sweet pickle relish
2 tablespoons chopped fresh parsley, optional
For the creamy dressing:
3/4 cup mayonnaise
2 tablespoons sour cream or plain Greek yogurt
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1–2 tablespoons granulated sugar, to taste
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1–2 tablespoons milk, if needed to thin the dressing
Instructions
Cook the macaroni:
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until tender but still slightly firm.
Cool the pasta:
Drain thoroughly and rinse under cold water until completely cooled. Drain again very well so excess water doesn’t dilute the dressing.
Prepare the dressing:
In a medium bowl, whisk together mayonnaise, sour cream or Greek yogurt, mustard, apple cider vinegar, sugar, salt, black pepper, garlic powder, and paprika.
Combine the vegetables:
Add celery, bell pepper, carrot, red onion, pickle relish, and parsley to a large mixing bowl.
Add the macaroni:
Add the cooled macaroni and gently toss with the vegetables.
Add the dressing:
Pour the creamy dressing over the macaroni mixture. Stir gently until everything is evenly coated.
Chill:
Cover and refrigerate for at least 1 hour before serving. Chilling allows the flavors to blend.
Final adjustment:
After chilling, taste the salad. Macaroni can absorb some of the dressing, so add 1–2 tablespoons of mayonnaise or milk if you want it creamier.
Yield
About 6 servings
Approximate Nutrition Per Serving
Nutrition varies depending on the mayonnaise, pasta, and exact quantities used.
Calories: approximately 300–350
Protein: approximately 6–8 g
Carbohydrates: approximately 35–40 g
Fat: approximately 16–20 g
Saturated fat: approximately 3–4 g
Fiber: approximately 2–3 g
Sugar: approximately 4–6 g
Sodium: approximately 400–550 mg
For reference, USDA-derived data for mayonnaise-based macaroni salad lists about 451 calories, 50.3 g carbohydrates, 23.5 g fat, and 9.1 g protein per cup, although your homemade version will differ based on ingredients and portion size.
Nut & Allergen Information
Nuts: No nuts are naturally required in this recipe.
Peanuts: No peanuts.
Dairy: Contains dairy if sour cream or Greek yogurt is used. Use dairy-free yogurt if needed.
Egg: Mayonnaise commonly contains eggs. Use egg-free mayonnaise for an egg-free version.
Gluten: Regular elbow macaroni contains wheat/gluten. Use certified gluten-free macaroni for a gluten-free version.
Soy: Some commercial mayonnaise products may contain soy or soy-derived ingredients. Check the label.
Mustard: Contains mustard.
Other: Pickle relish and mayonnaise can contain additional allergens depending on the brand.
Storage & Food Safety
Keep the salad refrigerated at 40°F (4°C) or below. USDA guidance lists homemade macaroni salad at about 3–5 days in the refrigerator, while FoodSafety.gov lists 3–4 days. For best quality, I recommend eating it within 3–4 days.
Do not leave this mayonnaise-based salad at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Freezing: Not recommended because mayonnaise-based salads can separate and develop an undesirable texture after thawing.
Tips for the Best Macaroni Salad
Don’t overcook the macaroni or the salad can become mushy.
Rinse the cooked pasta with cold water to stop cooking and cool it quickly.
Drain the pasta very well before adding the dressing.
Finely dice the vegetables so every bite has a good balance of creamy pasta and crunch.
Chill for at least 1 hour before serving.
For extra tang, add another teaspoon of vinegar.
For a sweeter traditional style, add another teaspoon of sugar.
For extra creaminess, stir in an additional 2 tablespoons of mayonnaise just before serving.
Q&A
Q: Can I make macaroni salad the night before?
Yes. In fact, making it several hours ahead gives the flavors time to develop.
Q: Why did my macaroni salad become dry?
Macaroni absorbs dressing as it sits. Stir in a little extra mayonnaise or a splash of milk before serving.
Q: Can I use Greek yogurt instead of sour cream?
Yes. Plain Greek yogurt works very well and gives the dressing a slightly tangier flavor.
Q: Can I add eggs?
Yes. Chopped hard-boiled eggs make a delicious addition. If you add eggs, keep the salad properly refrigerated.
Q: Can I add cheese?
Yes. Small cubes of cheddar cheese are a tasty addition.
Q: Can I make it without mayonnaise?
Yes. Use Greek yogurt or a combination of Greek yogurt and sour cream for a lighter dressing.
Q: Can I make it gluten-free?
Yes. Replace regular macaroni with certified gluten-free elbow pasta and verify that the other packaged ingredients are gluten-free.
Q: How long should I chill it?
At least 1 hour, although 2–4 hours gives the flavors more time to blend.
Q: Can I freeze macaroni salad?
It is not recommended because the mayonnaise dressing can separate and become unpleasantly textured after thawing.
Q: Is macaroni salad healthy?
It can fit into a balanced diet, especially when portion sizes are moderate and you add plenty of vegetables. For a lighter version, reduce the mayonnaise and use plain Greek yogurt.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
- Mexican Orzo Salad with Lime-Cilantro Dressing - August 23, 2026
- Creamy Deli-Style Chicken Salad - August 23, 2026
- High Protein cheesy baked eggplant parmesan - August 23, 2026
