There’s something quintessentially summer about a heaping bowl of creamy macaroni salad, isn’t there? The cool, tangy dressing, the tender noodles, the crunchy veggies – it’s a flavor and texture explosion that transports you right to a backyard barbecue or neighborhood block party. This Creamy Macaroni Salad Recipe is the best of the best, with a delectable sauce that coats every bite and a lineup of fresh ingredients that keep things light and refreshing.
Growing up, my grandma would make her famous macaroni salad for every family gathering, and it was always the first dish to disappear. There was just something about the way the cool, creamy dressing melded with the tender noodles and crisp veggies that was utterly irresistible. Now, I’m thrilled to share her time-honored recipe with you, with a few modern tweaks to make it even more crave-worthy.
From the moment you take your first forkful, you’ll be hooked on the luscious texture and bold, balanced flavors. The key is striking the perfect harmony between the cool, tangy dressing and the array of fresh, crunchy mix-ins. With every bite, you’ll enjoy a delightful contrast of creamy and crisp that makes this salad so satisfying and delectable.
🌟 Reasons This Recipe Will Become a Favorite
This Creamy Macaroni Salad is truly the total package – it’s effortless to make, bursting with flavor, and endlessly customizable to suit your taste. The creamy, tangy dressing coats every nook and cranny of the tender macaroni, creating a luxurious texture that’s impossible to resist. And the fresh veggie mix-ins add a delightful crunch and pop of color that keeps things light and refreshing.
What’s more, this recipe is incredibly versatile. You can serve it as a main dish, a side, or even an appetizer. It’s the perfect make-ahead dish for summer gatherings, as it tastes even better after the flavors have had a chance to meld in the fridge. And with so many options for mix-ins and flavor variations, you can keep things interesting and tailored to your preferences.
Ingredients
• 1 cup (150g) diced celery, about 2-3 stalks
• 1 cup (150g) diced bell pepper, about 1 medium pepper
• 1 cup (150g) diced red onion, about 1/2 medium onion
• 1/2 cup (75g) diced dill pickles, about 4-5 small pickles
• 3/4 cup (180ml) mayonnaise
• 1/4 cup (60ml) sour cream
• 2 tbsp (30ml) white vinegar
• 1 tbsp (15ml) Dijon mustard
• 1 tsp (5g) granulated sugar
• 1/2 tsp (2.5g) salt
• 1/4 tsp (1.25g) black pepper
The key ingredients that make this macaroni salad truly special are the sour cream and Dijon mustard. The sour cream adds a lovely tangy richness to the dressing, while the Dijon lends a subtle heat and complexity that elevates the overall flavor profile. You can certainly use all mayonnaise if you prefer, but I highly recommend incorporating the sour cream for the best texture and taste.
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions, usually 7-9 minutes, until al dente. Drain the macaroni in a colander and rinse with cool water to stop the cooking. Allow the macaroni to cool completely before assembling the salad.
- Prep the Vegetables: While the macaroni is cooking, dice the celery, bell pepper, red onion, and dill pickles. Transfer the prepared vegetables to a large mixing bowl.
- Make the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, white vinegar, Dijon mustard, granulated sugar, salt, and black pepper until well combined.
- Assemble the Salad: Add the cooked and cooled macaroni to the bowl with the diced vegetables. Pour the creamy dressing over the top and gently fold everything together until the macaroni and veggies are evenly coated.
- Chill and Serve: Cover the macaroni salad and refrigerate for at least 30 minutes, or up to 3 days, to allow the flavors to meld. Serve chilled, garnished with additional chopped parsley or dill if desired.
Timing Overview
• Cook time: 9 minutes
• Chill time: 30 minutes
• Total Time: 54 minutes
Nutritional Information
Nutritional information is an estimate per serving, based on 8 servings.
• Protein: 6 g
• Sodium: 603 mg
• Carbohydrates: 38 g
• Fat: 18 g
• Fiber: 2 g
🌱 Recipe Adaptations for Every Diet
• To Make it Vegan: Substitute the mayonnaise with a plant-based mayo, and the sour cream with a vegan sour cream alternative. You can also use a plant-based milk or yogurt in place of the dairy ingredients.
• To Add a Spicy Kick: Mix in 1-2 tablespoons of finely chopped jalapeño or serrano pepper, or a few dashes of hot sauce, to the dressing. For an even bolder flavor, you can also add a teaspoon of smoked paprika or cayenne pepper.
🥂 Perfect Pairings & Serving Suggestions
• Garnish Suggestions: Garnish the salad with chopped fresh parsley, dill, or chives. You can also sprinkle on a few crumbles of crispy bacon or toasted breadcrumbs for added texture.
• Beverage Pairing: This macaroni salad pairs wonderfully with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, or a refreshing lemonade or iced tea.
🔍 Troubleshooting Common Recipe Issues
• Mistake 2 – Using Warm Ingredients: It’s important to allow the cooked macaroni to cool completely before assembling the salad. Using warm ingredients will cause the dressing to thin out and the overall texture to become watery.
• Mistake 3 – Not Chilling the Salad: Letting the macaroni salad chill for at least 30 minutes, or up to 3 days, allows the flavors to meld and the dressing to thicken, resulting in a more cohesive and flavorful dish.
📦 How to Keep Your Leftovers Fresh ?
• Freezing: This macaroni salad does not freeze well. The mayo-based dressing and vegetables can become watery and lose their texture when thawed.
• Reheating: This salad is best served chilled. If you’d like to refresh the flavors, you can give it a gentle stir and re-chill it in the refrigerator for 30 minutes before serving.
❓ FAQs
Can I use a different type of pasta in this recipe?
Absolutely! While elbow macaroni is the classic choice, you can use a variety of short pasta shapes, such as fusilli, penne, or rotini. Just be sure to adjust the cooking time if needed to achieve the perfect al dente texture.
How can I make this macaroni salad extra creamy?
For an even creamier texture, you can increase the amount of mayonnaise and sour cream in the dressing. Start by adding an extra 2-3 tablespoons of each and taste as you go. You can also try using a full-fat or Hellmann’s-style mayonnaise, as they tend to be thicker and richer in flavor.
Can I make this recipe in advance?
Yes! In fact, this Creamy Macaroni Salad is even better after the flavors have had time to meld. You can prepare the salad up to 3 days in advance and store it covered in the refrigerator. Just be sure to give it a gentle stir before serving to redistribute the dressing.
How can I make this salad more colorful?
To add even more vibrant color to your macaroni salad, try incorporating diced carrots, cherry tomatoes, or chopped fresh parsley or dill. You can also use a combination of different colored bell peppers for a rainbow effect.
Can I make this salad gluten-free?
Absolutely! Simply swap the regular elbow macaroni for a gluten-free version made from corn, rice, or a blend of gluten-free flours. The cooking method and other ingredients will remain the same.
💌 Enjoy Your Delicious Creation!
This Creamy Macaroni Salad is the perfect make-ahead dish for all your summer gatherings. With its irresistible creamy dressing, tender noodles, and fresh crunchy veggies, it’s sure to be the star of the show at your next barbecue, potluck, or picnic. Enjoy every last bite, and don’t be surprised when your friends and family request the recipe again and again!
The Best Creamy Macaroni Salad Recipe
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions, usually 7-9 minutes, until al dente. Drain the macaroni in a colander and rinse with cool water to stop the cooking. Allow the macaroni to cool completely before assembling the salad.
- While the macaroni is cooking, dice the celery, bell pepper, red onion, and dill pickles. Transfer the prepared vegetables to a large mixing bowl.
- In a medium bowl, whisk together the mayonnaise, sour cream, white vinegar, Dijon mustard, granulated sugar, salt, and black pepper until well combined.
- Add the cooked and cooled macaroni to the bowl with the diced vegetables. Pour the creamy dressing over the top and gently fold everything together until the macaroni and veggies are evenly coated.
- Cover the macaroni salad and refrigerate for at least 30 minutes, or up to 3 days, to allow the flavors to meld. Serve chilled, garnished with additional chopped parsley or dill if desired.
