Homemade Macaroni Salad

Here is my go-to macaroni salad recipe, with tender elbow pasta, crisp vegetables, hard-boiled eggs, and a creamy dressing that brings everything together perfectly.

This macaroni salad is always the first dish to disappear at our family barbecues and potluck dinners. I’ve been making it for years, and it never fails to get compliments. It’s one of those reliable side dishes that goes with just about everything.

What Kind of Macaroni Should I Use?

For macaroni salad, you’ll want to stick with the classic elbow macaroni – it’s the traditional choice for a reason. The curved shape holds onto the dressing really well and gives you that perfect bite every time. You can use regular wheat pasta or go with a whole grain version if you prefer, both work great. Just make sure to cook it until it’s tender but still has a slight bite to it, since it will continue to soften a bit as it sits in the dressing. Avoid overcooking the pasta or your salad will end up mushy instead of having that nice, satisfying texture you’re looking for.

Options for Substitutions

This classic macaroni salad is pretty forgiving when it comes to swaps and substitutions:

• Macaroni noodles: While elbow macaroni is traditional, you can use other small pasta shapes like shells, rotini, or bow ties. Just stick with something that holds the dressing well.
• Sweet gherkins and pickle juice: If you only have dill pickles, that works too – just reduce the sugar by half since dill pickles are more tart. You can also use sweet relish (about ⅓ cup) instead of diced pickles.
• Red bell pepper: Any color bell pepper works here, or you can swap in diced cucumber for extra crunch. Green bell pepper gives a slightly more bitter flavor if that’s your preference.
• Sour cream: Greek yogurt makes a great substitute for sour cream and adds extra protein. You can also use all mayonnaise (increase to 1 cup total) if you don’t have sour cream on hand.
• Red wine vinegar: White vinegar, apple cider vinegar, or even lemon juice work as substitutes. Start with a bit less and taste as you go.
• Hard boiled eggs: These are pretty essential for traditional macaroni salad, but if you need to skip them for dietary reasons, try adding diced cheese or extra vegetables for texture.

Watch Out for These Mistakes While Cooking

The biggest mistake when making macaroni salad is not cooking the pasta properly – overcooked noodles will turn mushy and absorb too much dressing, so aim for al dente and rinse with cold water immediately to stop the cooking process.

Another common error is adding the dressing while the pasta is still warm, which causes the mayonnaise to break down and creates a watery, unappetizing salad instead of the creamy texture you want.

Don’t skip the resting time in the refrigerator either, as macaroni salad needs at least 2-3 hours (or overnight) for the flavors to meld together and for the pasta to fully absorb the dressing.

Finally, always taste and adjust the seasoning before serving since chilled foods often need a bit more salt, pepper, or pickle juice to bring out all the flavors.

What to Serve With Macaroni Salad?

Macaroni salad is the perfect side dish for any backyard barbecue or picnic, and it pairs beautifully with grilled meats like burgers, hot dogs, or barbecue chicken. I love serving it alongside other classic picnic foods like coleslaw, baked beans, and corn on the cob for a complete summer spread. It’s also great with fried chicken or pulled pork sandwiches since the creamy, tangy flavors help balance out richer main dishes. For a lighter meal, try it with grilled fish or as part of a deli-style lunch with sandwiches and fresh fruit.

Storage Instructions

Refrigerate: Macaroni salad actually gets better after sitting in the fridge for a few hours because all those flavors have time to meld together. Keep it covered in the refrigerator for up to 4 days. I always make mine the night before a barbecue or potluck so it tastes even better the next day.

Make Ahead: This is one of those dishes that’s perfect for making ahead of time. You can prep it up to 2 days before you need it, and it’ll taste fantastic. Just give it a good stir before serving since the dressing might settle a bit.

Serve: Always serve macaroni salad chilled straight from the fridge. If it’s been sitting out for more than 2 hours at room temperature, especially on hot days, it’s best to toss it for food safety. Give it a quick stir and maybe add a splash more mayo if it looks a little dry after storing.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	75-90 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 40-50 g
• Fat: 150-160 g
• Carbohydrates: 130-140 g

Ingredients

For the salad:

• 8 oz uncooked macaroni pasta
• 1/2 cup minced sweet gherkin pickles (approx. 4 to 6 pickles)
• 3/4 cup diced red bell pepper (from about 1/2 pepper)
• 1/3 cup thin sliced celery (1–2 stalks)
• 1/3 cup chopped red onion
• 2 large hard-cooked eggs, chopped

For the creamy dressing:

• 3/4 cup mayonnaise (such as olive oil variety)
• 1/4 cup sour cream
• 2 tbsp sweet pickle brine
• 1 tbsp red wine vinegar
• 1 tbsp white sugar
• 2 tsp dijon-style mustard
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1/8 tsp garlic powder
• 1/8 tsp red pepper flakes (optional)

Step 1: Cook and Prepare the Macaroni

• 8 oz uncooked macaroni pasta
• 1 teaspoon olive oil (not in the provided list, but commonly used at this step)

Bring a large pot of water to a boil, add the macaroni pasta, and cook according to the package instructions until al dente.

Drain the noodles and rinse immediately with cold water to stop the cooking process.

Drizzle with a teaspoon of olive oil and gently stir so the noodles don’t stick together as they cool.

Step 2: Combine the Salad Ingredients

• cooked macaroni (from Step 1)
• 1/2 cup minced sweet gherkin pickles
• 3/4 cup diced red bell pepper
• 1/3 cup thin sliced celery
• 1/3 cup chopped red onion
• 2 large hard-cooked eggs, chopped

In a large bowl, combine the cooled macaroni from Step 1, minced sweet pickles, diced red bell pepper, thinly sliced celery, chopped red onion, and chopped hard-cooked eggs.

Stir until well combined, ensuring an even distribution of all the add-ins.

Step 3: Make the Dressing

• 3/4 cup mayonnaise (such as olive oil variety)
• 1/4 cup sour cream
• 1 tbsp red wine vinegar
• 2 tbsp sweet pickle brine
• 1 tbsp white sugar
• 2 tsp dijon-style mustard
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1/8 tsp garlic powder
• 1/8 tsp red pepper flakes (optional)

In a medium bowl, combine mayonnaise, sour cream, red wine vinegar, sweet pickle brine, sugar, dijon-style mustard, salt, ground black pepper, garlic powder, and red pepper flakes if you like a little heat.

Whisk until the dressing is fully blended and creamy.

I like to use the olive oil variety of mayonnaise for extra richness.

Step 4: Toss Salad with Dressing

• salad mixture (from Step 2)
• dressing (from Step 3)

Pour the prepared dressing from Step 3 over the macaroni mixture from Step 2.

Toss everything together until all ingredients are evenly coated and the salad looks creamy and cohesive.

Step 5: Chill and Serve

Cover the bowl and refrigerate the macaroni salad for at least one hour before serving to allow the flavors to meld.

Stir the salad once more before serving and enjoy!

For best flavor, I like to chill the salad longer—overnight if possible.