A staple for hot summer days, this macaroni salad is made with only a handful of kitchen staples. It’s shockingly easy to make at home and much more flavorful than the store-bought tubs. The best part about this dish is that it tastes even better after it’s spent some time in the fridge, meaning you can make this ahead of time whenever you’re free. No fuss, no muss, no rush!
A few more picnic-friendly recipes I love to make alongside this macaroni salad include my Egg Salad, Fruit Salad, and Potato Salad. Combined, this makes for the ultimate picnic or potluck spread!
WHAT YOU NEED TO MAKE THIS RECIPE
Macaroni pasta — elbow macaroni is my go-to for this recipe but other short pasta such as ditalini, tubetti, or mini shells can also be used in this recipe as well.
Mayonnaise — be sure to use a good quality mayo for the best flavor. I do not suggest swapping for a light-calorie version.
Pickles — the juices from the pickles are our secret ingredient. It helps thin out the mayo and sour cream so the dressing can coat the ingredients without being overwhelming while adding flavor.
HOW TO MAKE MACARONI SALAD
1. Cook your pasta according to the package directions before draining and rinsing.
2. To the macaroni, add the remaining salad ingredients and set aside.
3. In a large mixing bowl, combine the sour cream, mayonnaise, mustard, vinegar, pickle juice, sugar, salt, and pepper to make the dressing. Whisk until combined.
4. Stir in the chopped herbs.
5. Pour the dressing over the salad.
6. Stir to combine everything before covering and chilling in the fridge.
PRO TIPS FOR MAKING THIS RECIPE
- Do not serve this recipe immediately. When the macaroni salad chills in the fridge, it helps the flavors meld together and allows the flavor to soak into the pasta noodles. I promise it is worth the wait!
- You must rinse the pasta before adding the ingredients to it. When you rinse the pasta, it stops the cooking process and keeps your pasta from overcooking. Rinsing also helps loosen the pasta from each other to avoid a clumpy pasta salad.
- I love the kick that comes from Dijon mustard but you can use honey mustard or yellow mustard if you’re not a fan of spice.
- Use all of the dressing that is made. It may seem like much, but the pasta will absorb the dressing over time. The amount of dressing used also prevents the pasta from drying out.
- Feel free to swap the chopped herbs to whatever you have on hand. Chives, basil, tarragon, and cilantro are great delicious alternatives.
FREQUENTLY ASKED QUESTIONS
What else can I add?
Feel free to add whatever you have in your fridge! Other popular ingredients include bacon, peas, green onions, cheese, hot sauce, tuna (for a Tuna Macaroni Pasta), and even ham and pineapple (for a Hawaiian Macaroni Pasta). Just be sure to cut everything into bite-sized pieces so you can get a spoonful of everything when enjoying.
How long does this last?
When stored in the fridge, this macaroni salad can stay fresh for up to 4 days. It should be eaten within two hours once served.
Can I freeze this?
Since the dressing is mayonnaise-based, I do not suggest freezing this recipe. The emulsion in the mayo will break once thawed, meaning the dressing with separate. As this is an easy recipe to throw together and stays fresh for up to 4 days, I recommend making a new batch whenever the craving hits!
If you love this recipe try these out!
If you’ve tried this Macaroni Salad then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Macaroni Salad
Video
Equipment
- Whisk
Ingredients
For the Salad:
- 8 ounces dried macaroni pasta
- 1 cup celery finely chopped
- ½ cup bell pepper finely chopped
- ½ cup red onion finely chopped
- ½ cup carrot diced
- ½ cup pickles finely chopped
- 2 hard-boiled eggs chopped
For the Dressing:
- ¾ cup sour cream
- ½ cup mayonnaise
- ¼ cup pickle juice
- 2 Tbsp dijon mustard
- 2 Tbsp white or cider vinegar
- 2 tsp granulated sugar
- ½ tsp kosher salt
- ½ tsp ground black pepper
- ¼ cup fresh parsley or other herbs (chives, basil) chopped
Instructions
For the salad:
- Bring a large pot of water to a boil. Season with salt. Add the pasta and cook according to package directions or until tender.
- Drain and rinse under cold water. Place in a large bowl. Add the remaining ingredients.
For the dressing:
- In a large mixing bowl, combine the sour cream, mayonnaise, mustard, vinegar, pickle juice, sugar, salt, and pepper. Whisk until combined. Stir in the chopped herbs. Pour the dressing over the salad and stir to combine. Cover and let stand for 1 hour before serving or chill for up to 4 days. Best if made and refrigerated overnight before serving.
Notes
- Do not serve this recipe immediately. When the macaroni salad chills in the fridge, it helps the flavors meld together and allows the flavor to soak into the pasta noodles. I promise it is worth the wait!
- You must rinse the pasta before adding the ingredients to it. When you rinse the pasta, it stops the cooking process and keeps your pasta from overcooking. Rinsing also helps loosen the pasta from each other to avoid a clumpy pasta salad.
- I love the kick that comes from Dijon mustard but you can use honey mustard or yellow mustard if you’re not a fan of spice.
- Use all of the dressing that is made. It may seem like much, but the pasta will absorb the dressing over time. The amount of dressing used also prevents the pasta from drying out.
- Feel free to swap the chopped herbs to whatever you have on hand. Chives, basil, tarragon, and cilantro are great delicious alternatives.
