Creamy Macaroni Salad

A classic creamy macaroni salad made with tender pasta, crunchy vegetables, and a rich, tangy dressing. It’s perfect for cookouts, picnics, family dinners, and potlucks.

Ingredients

For the Salad:

• 2 cups elbow macaroni, uncooked
• 1/2 cup finely diced celery
• 1/2 cup finely diced red bell pepper
• 1/4 cup finely diced red onion
• 1/2 cup shredded carrot
• 1/4 cup sweet pickle relish
• 2 hard-boiled eggs, chopped
• 2 tablespoons fresh parsley, chopped

For the Creamy Dressing:

• 1 cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon yellow mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon sweet pickle juice
• 1 tablespoon granulated sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

1. Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until tender but not mushy.
2. Drain the macaroni well and rinse under cold water to stop the cooking process. Allow it to drain completely.
3. In a large bowl, combine the mayonnaise, sour cream, mustard, apple cider vinegar, pickle juice, sugar, garlic powder, onion powder, black pepper, and salt. Whisk until smooth and creamy.
4. Add the cooled macaroni to the dressing and gently toss until evenly coated.
5. Add the celery, red bell pepper, red onion, carrot, pickle relish, chopped eggs, and parsley.
6. Gently mix everything together until the vegetables and eggs are evenly distributed.
7. Cover the bowl and refrigerate for at least 1 hour before serving. For the best flavor, refrigerate for 2–4 hours.
8. Before serving, stir the salad well. If it has absorbed too much dressing, mix in 1–2 tablespoons of mayonnaise or sour cream to bring back the creamy texture.

Tips for the Best Macaroni Salad

• Don’t overcook the macaroni because it can become mushy after chilling.
• Cool the pasta completely before adding the dressing.
• Finely chop the vegetables so every bite has a good balance of flavors.
• Let the salad chill before serving so the flavors have time to blend.
• Taste after chilling and adjust the salt, pepper, or vinegar if needed.

Nutritional Information

Approximate per serving, based on 8 servings:

• Calories: 330
• Protein: 7 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Net Carbs: 33 g
• Fat: 18 g
• Saturated Fat: 4 g
• Cholesterol: 60 mg
• Sodium: 420 mg
• Sugar: 6 g

Nutrition will vary depending on the mayonnaise, pasta, and other ingredients used.

Q&A

Q: Can I make macaroni salad ahead of time?
A: Yes. It can be made 1 day ahead and kept refrigerated. The flavor is often even better the next day.

Q: Why did my macaroni salad become dry?
A: The pasta continues absorbing dressing while it sits. Stir in a little extra mayonnaise or sour cream before serving.

Q: Can I add cheese?
A: Yes. Diced cheddar, Colby Jack, or Monterey Jack are delicious additions.

Q: Can I add meat?
A: Yes. Diced ham, cooked bacon, chicken, or turkey can be added for a heartier salad.

Q: Can I use Greek yogurt instead of sour cream?
A: Yes. Plain Greek yogurt works well and gives the dressing a slightly lighter, tangier flavor.

Q: How long does macaroni salad last in the refrigerator?
A: Keep it refrigerated in a covered container and use it within about 3–4 days.

Q: Can I freeze macaroni salad?
A: Freezing is not recommended because the creamy dressing can separate and the vegetables and pasta can become watery or mushy after thawing.

Q: Is macaroni salad gluten-free?
A: Regular elbow macaroni is not gluten-free. Use certified gluten-free macaroni if needed.