Classic Macaroni Salad

Macaroni Salad Recipe

Easy Macaroni Salad

This Macaroni Salad is a staple for any gathering. Perfect for a summer picnic or a simple family dinner, it’s quick to make and easily doubled for a crowd. The creamy, tangy dressing perfectly complements the crunch of fresh vegetables and pasta.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6

Why You’ll Love This Recipe

Quick to prepare even with limited time.
Customizable to your taste preferences.
Great make-ahead dish that improves overnight.
Simple ingredients you probably already have.

Ingredients

8 oz dry macaroni noodles: The foundation for the salad. Use any small pasta shape if you prefer.
½ cup finely diced sweet gherkins (usually 4-6 sweet gherkins for me (80g)): Adds sweetness and tang. Substitute with dill pickles for a different flavor.
¾ cup finely diced red bell pepper (about ½ pepper (100g)): Provides color and crunch.
⅓ cup thinly sliced celery (about 1-2 stalks (55g)): Delivers a crisp texture.
⅓ cup finely diced red onion (45g): Adds sharpness. Soak in cold water for 10 minutes if you want a milder taste.
2 large hard boiled eggs, finely diced: Adds richness and additional protein.
¾ cup mayonnaise (I use olive oil mayo (175g)): The creamy base of the dressing. Feel free to use regular or light mayo.
¼ cup sour cream (70g): Enhances creaminess and tang. Greek yogurt can be used as a healthier alternative.
2 Tablespoons sweet pickle juice: Intensifies the sweet gherkin flavor. Use more vinegar if not available.
1 Tablespoon red wine vinegar: Balances the flavors with acidity. Apple cider vinegar works too.
1 Tablespoon granulated sugar: Sweetens the dressing slightly. Adjust to taste.
2 teaspoons dijon mustard: Provides a mild heat and depth of flavor.
¼ teaspoon salt: Enhances all flavors.
¼ teaspoon ground black pepper: Gives a subtle kick.
⅛ teaspoon garlic powder: Adds an underlying savory note.
⅛ teaspoon crushed red pepper (optional): For a bit of heat; omit if desired.

How to Make It

Step 1: Cook the Pasta

Prepare the macaroni noodles according to the package instructions. Once cooked, drain and rinse them immediately with cold water to stop the cooking process and cool them down. Drizzle with a teaspoon of olive oil, gently stirring to ensure the noodles don’t stick together as they cool.

Step 2: Combine the Salad Ingredients

In a large bowl, combine the cooled macaroni noodles, sweet gherkins, red bell pepper, celery, red onion, and finely diced eggs. Stir until all ingredients are evenly distributed.

Step 3: Make the Dressing

In another bowl, whisk together the mayonnaise, sour cream, sweet pickle juice, red wine vinegar, sugar, dijon mustard, salt, black pepper, garlic powder, and crushed red pepper if using. Ensure the dressing is smooth and taste for seasoning adjustments.

Step 4: Assemble the Salad

Pour the dressing over the macaroni mixture. Gently fold the dressing into the pasta and vegetables until everything is well covered. Be careful not to break the pasta or eggs while mixing.

Step 5: Chill and Serve

Cover the salad with plastic wrap or transfer it to a sealed container. Refrigerate for at least an hour to allow the flavors to meld together. Serve cold and enjoy the blend of flavors and textures in every bite.

Recipe FAQs

Can I make this salad in advance?

Yes, this salad is perfect for making ahead of time. It actually tastes better the next day as the flavors have more time to develop. Just be sure to store it in the refrigerator.

What can I do if the salad seems dry after refrigerating?

If the salad appears too dry upon serving, simply add a bit more mayonnaise or sour cream and stir it in. This will restore the creaminess without altering the taste.

Can I add other vegetables or ingredients?

Absolutely! Feel free to add any of your favorite ingredients like peas, diced ham, or shredded carrots. This recipe is versatile and can be adjusted to include whatever you have on hand.