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Creamy Macaroni Salad in a white bowl with slices of carrots, celery, and onions.
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Macaroni Salad Recipe

This classic Macaroni Salad recipe is easy to make and has the best dressing. Add-on options include ham, tuna, hard boiled eggs, and more!
Prep Time15 minutes
Cook Time7 minutes
Chill Time1 hour
Total Time1 hour 22 minutes
Course: Pasta, Salad, Side Dish
Cuisine: American
Servings: 12 people
Calories: 270kcal
Author: Stephanie

Ingredients

Salad

  • 1 lb. macaroni
  • 2 ribs celery diced
  • 1 Bell pepper I use ½ green and ½ red
  • 1/2 cup carrots julienned
  • 1/3 cup diced red onions

Dressing

  • ¾ cup Mayonnaise I use Hellman's
  • ¼ cup sour cream
  • 2 tablespoons honey can sub sugar
  • 2 tablespoons apple cider vinegar can sub white or red wine vinegar
  • 3 tablespoons Dijon mustard can sub yellow mustard
  • 3 tablespoons sweet relish
  • 1 teaspoon garlic salt
  • ½ teaspoon pepper

Garnishes

  • Paprika
  • Green onions
US Customary - Metric

Instructions

  • Combine dressing ingredients and set in the fridge to chill.
  • Boil macaroni in salted water until just al dente, about 7-8 minutes (verify time on package).
  • While the pasta cooks, prepare the celery, peppers, carrots, and onions.
  • Drain and rinse the macaroni with cold water until the water on the bottom of the colander comes through cold. Drain as much of the water as possible, (I lay my macaroni on a dry dish towel).
  • Add the pasta and the dressing to a large bowl. Use a silicone spatula to gently stir until evenly combined. Add vegetables and stir to combine. Transfer to a clean serving dish.
  • Cover and refrigerate 1-2 hours, or up to overnight. The pasta will absorb more of the dressing during this time. (See notes for pro tips on making this ahead of time.)
  • Garnish with green onions and paprika and serve!

Notes

Pro Tips:
  •  Stir the macaroni periodically as it cooks, to ensure it doesn't stick to the bottom of the pot or to each other.
  • Other short pastas may be used, as well, including small shells, farfalle, and ditalini.
  • Optional add-ons include: Hard boiled eggs, pepperoni, olives, peas, sharp cheddar (cubed or shredded), chopped bacon, diced ham, diced pickles, and tuna.
  • Be sure to check out my other pasta salad recipes here, and try my easy potato salad and egg salad recipes next!
  • 📘 Find this recipe on page 83 of my 2nd cookbook, Let’s Eat!
Make-Ahead Method:
  • This can be made 1-day ahead of time.
  • Consider making a half portion of additional dressing, as the pasta absorbs the dressing as it sits. You can add the additional dressing prior just before serving, or right when you make it.
Storage:
  • Store in an airtight container and refrigerate for up to 3-4 days.
Nutritional information is an estimate and is per serving. This recipe makes 12 servings.

Nutrition

Calories: 270kcal | Carbohydrates: 35g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 9mg | Sodium: 363mg | Potassium: 151mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1292IU | Vitamin C: 13mg | Calcium: 21mg | Iron: 1mg