Macaroni Salad
Our macaroni salad recipe is the quintessential summer recipe! Perfect to take to parties, gatherings, and BBQs. Or just a simple side dish for lunch or dinner!
Macaroni Salad
Macaroni pasta and crisp vegetables dressed in a simple creamy mayo-based dressing sure to please a crowd.
A classic macaroni salad that’s quick and easy to make. No get-together is complete without it.
Looking for a side dish to replace potato salad at your next barbecue? This is the recipe!
Macaroni Salad Ingredients
- Elbow macaroni noodles
- Red bell pepper
- Red onion
- Celery
- Parsley
The above are the classic ingredients but you can add any of your favorite ingredients or make substitutions. We like the crunch of red onions but they can be a little strong for some. So use green onions, if you prefer. Or soak the diced red onions in some vinegar to take the bite out.
Some additional add-in’s are diced boiled eggs, diced sweet or dill pickles, diced ham, or shredded carrot.
Cook the pasta according to the package instructions al dente. Be sure to salt the water!
Drain the cooked pasta and rinse lightly in cool water. Place the cooked macaroni in a large bowl and immediately pour 1 tablespoon of apple cider vinegar over and stir. Set aside to cool. This step will help flavor the pasta with the zing of the vinegar.
Macaroni Salad Dressing Ingredients
- Mayonnaise (we highly recommend Duke’s)
- Sour cream
- Apple Cider vinegar
- Dijon mustard
- Granulated sugar
- Garlic powder
- Fresh ground black pepper
- Salt
While the pasta is cooling, in a small bowl mix together the dressing ingredients and set aside for the flavors to start combining. We DO NOT recommend using Miracle Whip for this recipe unless you are looking for a sweet pasta salad.
Dice the red pepper, red onion, and celery. Mince the parsley.
Once the pasta is completely cooled add the vegetables and parsley to the bowl. Pour the dressing over and stir to evenly coat and combine. Add additional salt and pepper to taste if needed.
Cover and refrigerate for at least one hour before serving for all the flavors to combine.
More Salad Recipes to Try
- Greek Pasta Salad Recipe
- Lemon Veggie Pasta Salad
- Homemade Greek Salad
- Fresh Tomato Mozzarella Salad
- Broccoli Salad
- Shrimp Salad Recipe
Macaroni Salad Recipe
Ingredients
Salad Ingredients
- 1 lb Elbow pasta, uncooked
- 1 tbsp Apple cider vinegar
- 1 medium Red bell pepper, diced
- 1/2 cup Red onion, diced
- 3 medium Celery ribs, diced
- 1/3 cup Fresh parsley, minced
Dressing Ingredients
- 1 cup Mayonnaise (not Miracle Whip)
- 1/2 cup Sour cream
- 1 tbsp Dijon mustard
- 2 tbsp Apple cider vinegar
- 1 tsp Garlic powder
- 2 tsp Granulated sugar
- 1 tsp Fresh ground black pepper more or less to taste
- 1 tsp Kosher salt more or less to taste
Instructions
- Cook the pasta according to the package instructions to al dente. Be sure to salt the water.
- Drain the cooked pasta and rinse lightly in cool water. Place the cooked macaroni in a large bowl and immediately pour 1 tablespoon of apple cider vinegar over and stir. Set aside to cool.
- While the pasta is cooling, in a small bowl mix together the dressing ingredients and set aside for the flavors to start combining.
- Once the pasta is completely cooled add the vegetables and parsley to the bowl. Pour the dressing over and stir to evenly coat and combine. Add additional salt and pepper to taste if needed.
- Cover and refrigerate for at least two hours before serving for all the flavors to combine.
How does adding the vinegar directly to the noodle add to the dish? I’ve read other recipes that have them mix the vinegar in the dressing, so I’m curious. I made my own version of the macaroni salad with that method and everyone loved it!
“This step will help flavor the pasta with the zing of the vinegar.”