Creamy Macaroni Salad Recipe
This Creamy Macaroni Salad is a classic you’ll want to make again and again, especially on sunny days when only something cold and delicious will do. With tender elbow macaroni, crunchy veggies, rich eggs, and the dreamiest, tangy dressing, every bite delivers both comfort and freshness. Whether you’re packing it up for a picnic, bringing it to a potluck, or just serving it at home with grilled favorites, this is the kind of crowd-pleasing side that has everyone asking for seconds.
Ingredients You’ll Need
Creamy Macaroni Salad shines because the ingredients are humble yet essential—each one playing a key role in the final flavor and texture. Fresh, crunchy veggies, a perfectly balanced creamy dressing, and a hint of tang turn simple pantry staples into something special.
- Elbow macaroni (1 pound): The classic shape holds the dressing beautifully and gives the salad its iconic chew.
- Mayonnaise (1 cup): The creamy backbone—opt for full-fat for the richest flavor.
- Sour cream (¼ cup): Adds a gentle tang and an extra level of creaminess.
- Apple cider vinegar (2 tablespoons): Brings the perfect zip to cut through the richness.
- Dijon mustard (1 tablespoon): Offers subtle heat and depth to the dressing.
- Sugar (2 teaspoons): Balances the acidity and rounds out the flavors.
- Salt (1 teaspoon): Essential for flavor—don’t skimp here!
- Black pepper (½ teaspoon): Adds just the right amount of bite.
- Celery, diced (1 cup): Provides a satisfying crunch in every forkful.
- Red bell pepper, finely chopped (½ cup): Brings bright color and sweet flavor.
- Shredded carrot (½ cup): For a touch of natural sweetness and vibrant color.
- Red onion, chopped (¼ cup): Lends a mild sharpness, but not overpowering.
- Hard-boiled eggs, chopped (2, optional): If you like extra creaminess and protein, toss them in!
- Chopped parsley (for garnish): A sprinkle of fresh green makes it pop at serving time.
How to Make Creamy Macaroni Salad
Step 1: Cook and Cool the Macaroni
Bring a large pot of salted water to a boil, add the elbow macaroni, and cook according to the package directions until just al dente—you want it tender, but still with a little bite. Drain your pasta and rinse thoroughly under cold water. This stops the cooking and ensures the noodles don’t stick together while cooling.
Step 2: Whisk Up the Creamy Dressing
In a large mixing bowl, combine the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Whisk until the dressing is completely smooth and all those creamy, tangy, and sweet flavors are blended to perfection.
Step 3: Add the Veggies and Eggs
To the bowl of dressing, add your cooled macaroni, diced celery, chopped red bell pepper, shredded carrot, chopped red onion, and (if you’re using them) the chopped hard-boiled eggs. These crunchy and colorful additions make every bite of Creamy Macaroni Salad exciting and keep it far from boring!
Step 4: Toss Everything Together
Gently toss everything with the dressing using a spatula or large spoon. Stir just enough to coat evenly—overmixing can break the pasta. If you see it looks a bit thick, you can add a tablespoon or two of milk to loosen it.
Step 5: Chill and Serve
Cover your bowl and refrigerate the Creamy Macaroni Salad for at least one hour before serving. This time lets all the flavors meld together. When you’re ready to serve, give it a quick toss and top with chopped parsley for that final fresh touch!
How to Serve Creamy Macaroni Salad
Garnishes
A simple scatter of fresh chopped parsley does wonders for presentation and flavor. If you’re feeling fancy, add a light dusting of paprika or an extra swirl of mayonnaise on top. Sliced green onions or a handful of extra diced bell peppers can also add unexpected color and a crisp finish.
Side Dishes
Creamy Macaroni Salad is a superstar at backyard BBQs and picnics! Pair it with grilled chicken, burgers, or classic BBQ ribs for an unbeatable combination. It also makes a tasty contrast alongside spicy fried chicken or tangy pulled pork sandwiches. For a lighter meal, serve it with sliced tomatoes and sweet corn on the cob.
Creative Ways to Present
For parties or potlucks, try serving this salad in lettuce cups or small mason jars for a fun, portable twist. You can also spoon it into hollowed bell peppers for an edible “bowl” that’s as pretty as it is practical. Arrange it as part of a salad platter with sliced eggs, pickles, and cherry tomatoes for a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
Any leftover Creamy Macaroni Salad can be kept in an airtight container in the fridge for up to 3 days. If it seems dry after a day or so, just stir in a splash of milk or a spoonful of mayonnaise to revive its creaminess before serving again.
Freezing
This salad isn’t a great candidate for freezing, since both the dressing and pasta can become watery and lose their texture after thawing. For the freshest flavor and texture, it’s best enjoyed straight from the fridge within a few days.
Reheating
Creamy Macaroni Salad is meant to be enjoyed cold, so skip the microwave! If you need to serve it right away, just let it sit at room temperature for 10 to 15 minutes to take the chill off before serving.
FAQs
Can I make Creamy Macaroni Salad a day in advance?
Absolutely! In fact, making it ahead allows all the flavors to blend perfectly and gives you one less thing to do before your gathering. Just give it a good stir before serving, and add a splash of milk if it seems a bit thick.
What substitutions can I make for allergies or dietary needs?
You can use gluten-free macaroni to keep it wheat-free, and swap in vegan mayonnaise and plant-based sour cream if you’re avoiding dairy or eggs. The salad is already vegetarian, and you can omit the hard-boiled eggs if needed!
How do I keep my Creamy Macaroni Salad from drying out?
The key is to make sure your pasta is fully cooled before adding the dressing and to store it tightly covered in the fridge. If it still dries out a little, mix in a bit of extra mayo, sour cream, or even a splash of milk to restore its creamy texture.
Can I add other mix-ins to change up the flavor?
Definitely! Add-ins like chopped dill pickles, sliced olives, grated cheese, crispy bacon bits, or fresh herbs can really personalize your Creamy Macaroni Salad. Use your favorites or get creative with whatever sounds tasty!
Is there a way to make the salad lighter?
You can lighten it up by using reduced-fat mayonnaise and sour cream, and upping the veggies for extra crunch and nutrition. The result will still be ultra-satisfying but a little easier on the waistline.
Final Thoughts
There’s something so comforting about a heaping bowl of Creamy Macaroni Salad, and it’s such a joyful dish to share with friends and family. With its simple ingredients and irresistible flavor, I hope this classic becomes your go-to side for every occasion. Go ahead and give it a try—you just might find it’s the salad everyone requests again and again!
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Creamy Macaroni Salad Recipe
- Total Time: 25 minutes (plus chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Creamy Macaroni Salad is a classic side dish perfect for picnics, barbecues, or just a simple family meal. This recipe combines tender macaroni with a creamy, tangy dressing and crunchy vegetables for a delightful dish that everyone will love.
Ingredients
Macaroni Salad:
- 1 pound elbow macaroni
- 1 cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
Add-Ins:
- 1 cup diced celery
- ½ cup finely chopped red bell pepper
- ½ cup shredded carrot
- ¼ cup chopped red onion
- 2 hard-boiled eggs, chopped (optional)
- Chopped parsley (for garnish)
Instructions
- Cook the Macaroni: Cook the macaroni according to package instructions until al dente. Drain and rinse under cold water to cool completely.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth.
- Combine Ingredients: Add the cooked macaroni, celery, red bell pepper, carrot, red onion, and chopped eggs if using. Gently toss until everything is evenly coated.
- Chill and Serve: Cover and refrigerate for at least 1 hour before serving. Garnish with chopped parsley before serving.
Notes
- For a tangier flavor, increase the vinegar or add a splash of pickle juice.
- This salad can be made a day ahead for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: about ¾ cup
- Calories: 330
- Sugar: 4g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg
