This classic Macaroni Salad is a creamy, crunchy, and utterly satisfying dish that’s perfect for any occasion. With tender elbow macaroni, crisp vegetables, and a tangy-sweet dressing, every bite is a delightful mix of textures and flavors. Ready in just over an hour, including a quick chill time, it’s an effortless crowd-pleaser that’s as refreshing as it is comforting.
Packed with vibrant colors and a rich, velvety dressing, this salad is a feast for the senses. The balance of creamy mayonnaise, zesty mustard, and a hint of sweetness creates a harmonious flavor profile that’s hard to resist. Whether it’s a picnic, potluck, or weeknight dinner, this dish brings joy to the table with minimal effort and maximum taste.
Ingredients for Macaroni Salad
- 8 oz dry macaroni noodles (227g)
- ½ cup finely diced sweet gherkins (about 4-6 gherkins, 80g)
- ¾ cup finely diced red bell pepper (about ½ pepper, 100g)
- ⅓ cup thinly sliced celery (about 1-2 stalks, 55g)
- ⅓ cup finely diced red onion (45g)
- 2 large hard-boiled eggs, finely diced
- ¾ cup mayonnaise (olive oil mayo recommended, 175g)
- ¼ cup sour cream (70g)
- 2 Tablespoons sweet pickle juice
- 1 Tablespoon red wine vinegar
- 1 Tablespoon granulated sugar
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon crushed red pepper (optional)
Step-by-Step Instructions
- Cook the macaroni: Prepare the macaroni noodles according to the package instructions. Drain and rinse immediately with cold water. Drizzle with 1 teaspoon of olive oil and gently stir to prevent sticking.
- Combine salad ingredients: In a large bowl, mix the cooked macaroni, sweet gherkins, red bell pepper, celery, red onion, and hard-boiled eggs. Stir until well-combined. Set aside.
- Prepare the dressing: In a medium-sized bowl, whisk together mayonnaise, sour cream, sweet pickle juice, red wine vinegar, sugar, Dijon mustard, salt, black pepper, garlic powder, and crushed red pepper (if using) until smooth and well-combined.
- Assemble the salad: Pour the dressing over the macaroni mixture. Toss until everything is evenly coated.
- Chill and serve: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. Stir once more before serving. Enjoy!
Perfect Pairings: Serving Suggestions
This macaroni salad is a versatile side dish that pairs beautifully with grilled meats like chicken, burgers, or hot dogs. It’s also a great addition to potlucks or picnics. For a complete meal, serve it alongside a fresh green salad or a bowl of soup.
Keep It Fresh: Storage Tips
Store your macaroni salad in an airtight container in the refrigerator for up to 3 days. If it seems a bit dry after chilling, stir in a tablespoon or two of mayonnaise or pickle juice to revive the creaminess. Avoid freezing, as the texture of the noodles and vegetables may change.
Mix It Up: Recipe Variations
Feel free to customize this recipe to suit your taste! Swap out the red bell pepper for green or yellow, or add in some shredded carrots for extra crunch. For a tangier twist, try using dill pickles instead of sweet gherkins. You can also add cooked bacon or shredded cheese for a heartier version.
Quick Tips: Time-Saving Hacks
To save time, boil the eggs and macaroni noodles simultaneously in separate pots. Use pre-diced vegetables from the store or a food processor to speed up prep. If you’re in a rush, you can skip the chilling time, but the flavors will be even better if you let it sit for at least 30 minutes.
Essential Tools: Equipment Guidance
You’ll need a large pot for boiling the noodles, a colander for draining, and a large mixing bowl for combining the ingredients. A whisk is handy for blending the dressing smoothly. If you’re dicing a lot of vegetables, a sharp chef’s knife or a food processor will make the job quicker and easier.
Macaroni Salad
Ingredients
- 8 oz dry macaroni noodles 227g
- ½ cup finely diced sweet gherkins usually 4-6 sweet gherkins for me (80g)
- ¾ cup finely diced red bell pepper about ½ pepper (100g)
- ⅓ cup thinly sliced celery about 1-2 stalks (55g)
- ⅓ cup finely diced red onion 45g
- 2 large hard boiled eggs, finely diced
Macaroni Salad Dressing
- ¾ cup mayonnaise I use olive oil mayo (175g)
- ¼ cup sour cream 70g
- 2 Tablespoons sweet pickle juice
- 1 Tablespoon red wine vinegar
- 1 Tablespoon granulated sugar
- 2 teaspoons dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon crushed red pepper optional
Instructions
- Prepare macaroni noodles according to package instructions. Drain and rinse immediately with cold water, then drizzle with a teaspoon of olive oil and gently stir so the noodles don’t stick together as they sit.
- In a large bowl, combine macaroni noodles, sweet pickles, red pepper, celery, red onion, and eggs. Stir until well-combined. Set aside and prepare your dressing.
- For the dressing
- To prepare your macaroni salad dressing, combine mayonnaise, sour cream, red wine vinegar, sweet pickle juice, sugar, dijon mustard, salt, pepper, garlic powder, and crushed red pepper (if using) in a medium-sized bowl. Whisk until ingredients are well-combined.
- Pour dressing over your macaroni salad ingredients and toss until well-combined.
- For best flavor, cover bowl and allow macaroni salad to chill for at least one hour. Stir once more before serving and enjoy!